This old-fashioned cake has a mellow, delicate, moist and dense texture.
Old Fashioned Chocolate Cake
– a Protein 2.1oz
– b Protein 12.7 oz
– Sugar 4.9 oz
– Egg yolk 4.9 oz
– Milk 4.2 oz
– Corn oil 4.2 oz
– Low gluten flour 3.5 oz
– Chocolate 1.8 oz
– Cocoa powder 1.4 oz
① Line a baking tray with greaseproof paper, separate the eggs and place the egg whites in a mixing bowl and set aside in the freezer.
② Heat the corn oil and chocolate over low heat (about 50 to 60°C) and melt well. Add to the sifted low gluten flour and cocoa powder and mix well.
③ Add the milk at room temperature and mix well.
④ Add the egg yolks and the a Protein and mix well.
⑤ Add the sugar to the b Protein and beat until the mixture has a large curved hook, add a third of the meringue to the yolk and mix well.
⑥ Pour the yolk back into the meringue and mix well.
⑦ Pour into a mould 90% full, pour cool water into a baking tray and bake at 170°C for 10 minutes to 140°C for 20 minutes to 120°C for 50 minutes.
⑧ Remove the cake from the baking tray and remove the greaseproof paper.
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