What ingredients are indispensable for making cakes? Eggs, flour, sugar... This is true for the average cake, but today this cake is an exception because it doesn't contain any flour at all – zero flour added, just like some heavy cheesecakes.
The main body of the cake is made up entirely of dark chocolate and eggs, so the cake has a rich, thick and soft texture that goes well with the delicate, creamy coffee cheese filling. Is such a mellow mocha cake, with a cup of black tea or coffee, an elegant treat in the warm and cold season?
【Mellow Mocha Cake】 (Reference: 5 pieces)
ingredient:
Mocha cake ingredients: dark chocolate 70 g, espresso (25 g), 2 eggs, 50 g caster sugar
Coffee cheese filling Ingredients: Cream cheese 60 g, light cream 50 g, caster sugar 10 g, espresso 8 g, dark chocolate 8 g
Surface decoration: chocolate sauce to taste
Bake: Medium oven, heat up and down at 175°C, 12 minutes
Production process:
1. Make a mocha cake first. Cut the dark chocolate into small pieces, mix with freshly brewed espresso, heat over water or microwave and stir until dark chocolate dissolves into a liquid.
2: Separate the yolk of the egg from the egg white. Add the egg yolks to the chocolate, stir well with a whisk, then add 20 g of caster sugar and stir well. Cool the chocolate mixture to room temperature and set aside when thickened.
3: Add the remaining 30 grams of caster sugar to the egg whites in parts and beat them with an electric whisk. Whipped until the whisk is lifted, the egg whites pull out the wet foaming state with sharp corners.
4: Fill a small and a half beaten egg whites into the chocolate mixture, use a rubber spatula to stir evenly from the bottom up, do not draw circles and stir.
5: Pour all the batter back into the egg whites.
6: Continue to mix well in the same way to become cake batter.
7: Pour the batter into a square baking dish lined with oiled paper with a length of 8 inches by 8 inches (about 20 20 cm). Smooth out the batter surface, place in a preheated oven at 175°C and bake for about 12 minutes until completely puffed.
8: After the cake is baked, take it out of the oven, cool the cake slightly, buckle it on the clean oil paper or oil cloth, and tear off the oil paper at the bottom. Once the cake is completely cool, cut the cake into small round slices with a circular die of 4.5 cm in diameter. A total of 16 slices can be cut (15 small cakes are required to make 5 finished cakes, and there is a surplus).
9: Then make coffee cheese filling. Whisk the light cream through an egg whisk until it is upright, whisk the cream cheese in another bowl, add the sugar and whisk with the whisk until smooth and grain-free. Add espresso to the cream cheese and whisk well (the whipped cream cheese is pictured).
10: Mix the whipped light cream with the whipped cream cheese and stir well with a rubber spatula.
11: Use a wire scraper to rub dark chocolate into very fine crumbs and add them to the cheese paste (the action should be rapid so that the dark chocolate is not melted by the temperature of the hand. If the room temperature is high or the movement is slow, you can first put the dark chocolate in the refrigerator for a while, and put a paper towel or gloves to operate).
12. Mix the chocolate chips and cheese paste with a rubber spatula, and the coffee cheese filling will be ready.
13: Fill the coffee cheese filling into a framed flower bag (with a small star-shaped flower mouth), take a small cake, squeeze the coffee cheese filling on the cake, cover a small cake, and squeeze a layer of coffee cheese filling. Cover with a third slice of small cake, squeeze a circle of coffee cheese filling on top, and squeeze the right amount of chocolate sauce in the middle as a decoration, and the cake is ready. The cake tastes best when fully refrigerated.
tips：
1. This is a chocolate cake without flour. After baking, the cake collapse is a normal phenomenon, the texture of the cake is very soft, thick, rich, the freshly baked cake is very fragile, to wait for complete cooling and then cut, be careful not to break the cake.
2, the use of freshly brewed espresso, the best effect. If espresso is not available, dissolve 2 grams of pure instant coffee powder in 33 grams of hot water instead of espresso. If you don't want to make coffee-flavored children's shoes, you can replace espresso with an equal amount of milk to make an original chocolate cake.
3. In addition to using a circular cutting die, you can also directly cut the cake slices into small square pieces to make a small square cake.
4, dark chocolate can use commercially available ordinary dark chocolate, or choose baking special dark chocolate. It is recommended to make dark chocolate with a cocoa content of about 55%, and the taste is most suitable for most people's preferences.
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