Chocolate Almond Cake

Overview

The little chef is a chocolate lover. He especially likes to eat chocolate and make various delicacies with chocolate. Cake is one of them. Especially in winter, making some chocolate cakes is especially suitable for eating during this season! It increases calories and satisfies the taste, so why not! This time the chef made a chocolate almond cake and added a little cream for decoration. Let’s take a look. Does it make a big difference if you add some appropriate decorations to the chocolate cake? Today, the chef also wants to share with you some tips on decorating naked cakes. Nowadays, naked cakes are very fashionable. If you look at some famous food blogs, most of them make naked cakes for show. In fact, as long as you want to make a more successful cake, you can decorate it appropriately according to the color and size of the cake. If it is a generally light-colored cake, you can use cream and then add some brightly colored fruits (such as strawberries, blueberries, kiwis, peaches, etc.) to make the whole cake bright and attractive. If it is a chocolate-colored cake, it is recommended to add some cream and then decorate it with a single dark fruit (such as cherries or blueberries), so that the effect looks taller! A large cake can be sliced, and each layer can be filled with fillings and then decorated on the top. The accumulated layers will make it more beautiful; while a small cake can be just superficial, with the top appropriately decorated, simple yet elegant. The chocolate cake this time is relatively small, with two four-inch savarin molds (one six-inch cake can also be used). The chef decorated it with cream and blueberries. Doesn’t it look very tempting? With the addition of chocolate and almond flour, it tastes so delicious!

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• almond flour
• blueberry
• cake flour
• cocoa powder
• corn oil
• egg
• whipping cream
• white sugar
• dark chocolate
• fine sugar
• milk

Ingredients

Steps

1. 1 Preheat the oven to 160 degrees. Have materials ready. Mix and sift the powder evenly and set aside. Separate the yolk and protein and place them separately in oil-free and water-free egg basins.

   

2. 2 Mix chocolate and corn oil and melt in 60 degree hot water.

   

3. 3 Mix chocolate mixture with egg yolks until smooth.

   

4. 4 Add milk and mix well.

   

5. 5 Add sifted flour and mix gently. In the above steps, it is best to put a basin of warm water of about 30 degrees under the egg yolk basin to prevent the chocolate from solidifying and making the batter too thick.

   

6. 6 Add the sugar to the egg whites in three batches and beat until they hold up and form small peaks.

   

7. 7 In three batches, mix the egg whites and chocolate paste evenly. 8.9.10.

   

8. 8 Pour into two 4-inch savarin molds. (Also suitable for six-inch cake removable bottom molds).

   

9. 9 Place in the preheated oven at 160 degrees for 22 minutes. If it is a six-inch mold, 160 degrees, 40 minutes.

   

10. 10 Turn the finished cake upside down to cool and remove from the mold. Whip the whipped cream and add blueberries for appropriate decoration.