Brownie Chocolate Glaze Cake

Overview

I couldn't wait to try the chef's machine after I got it home. I didn't know the time to beat the egg whites well the first time I used it, and the egg whites were a little over beaten. Fortunately, the cake came out very well and grew very tall. It's just that I was lazy and used 2 molds. They were filled too full and the big ones flowed out. If I divided them into three molds, they would be just right.

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• egg
• low gluten flour
• pistachio
• walnut
• whipping cream
• dark chocolate
• fine sugar
• milk
• salt
• vegetable oil

Ingredients

Steps

1. 1 Put milk, vegetable oil, 40 grams of caster sugar and salt into a container.

   

2. 2 Use a hand mixer to mix until the sugar dissolves.

   

3. 3 Add egg yolks.

   

4. 4 Stir evenly and sift in the low-gluten flour.

   

5. 5 Then stir until the powder is no longer lumpy.

   

6. 6 Place the egg whites into a steel bowl.

   

7. 7 Then put the steel bowl into the cooking machine.

   

8. 8 Start the egg-beating function of the chef machine.

   

9. 9 Add 60 grams of caster sugar while beating.

   

10. 10 Beat the egg whites until they form stiff peaks, about 6 minutes. However, the egg whites are a bit over beaten, so I’ll adjust the timing next time.

    

11. 11 Add the beaten egg whites to the egg yolk batter in three batches.

    

12. 12 Then stir evenly.

    

13. 13 Then pour into the mold. The result is a bit too full, so divide it into three molds.

    

14. 14 Preheat the oven to 150 degrees and bake on the middle rack for 40 minutes.

    

15. 15 Take out the baked cake.

    

16. 16 Immediately turn the cake upside down.

    

17. 17 Remove film after cooling.

    

18. 18 Chocolate melts in water.

    

19. 19 Add 20 grams of whipped cream.

    

20. 20 Then mix well to achieve fluidity.

    

21. 21 Pour chocolate onto top of cake.

    

22. 22 While the chocolate is still dry, add the nuts.