Ruby Dark Chocolate Cake

Overview

This cake uses a lot of butter, which is just right for this autumn and winter season. The finished cake can be eaten directly, or you can make some small decorations on the flower core, which is beautiful and rich in taste.

Tags

• baking
• butter
• candied cranberries
• egg yolk
• low gluten flour
• soft white sugar
• dark chocolate
• milk
• protein
• salt

Ingredients

Steps

1. 1 A group photo of cake ingredients. I forgot to take the white sugar for egg whites into the photo. The butter was taken out and softened in advance

   

2. 2 Beat the softened butter evenly with an electric mixer, add sugar and salt

   

3. 3 Turn the electric egg cooker on low speed to medium speed, beat the butter evenly, add the egg yolks, and continue beating at medium speed

   

4. 4 The beaten butter and egg yolk paste is slightly expanded, add milk and continue to beat

   

5. 5 When the weather is warm, it will turn into a smooth butter paste. Now that the weather is cold, the milk is a little cold, so the butter is granular

   

6. 6 Beat the egg whites into rough foam with an electric whisk, add 15 grams of sugar, and continue beating at medium speed

   

7. 7 When it becomes white and fine, add the remaining 15 grams of sugar and continue to beat at medium speed

   

8. 8 Beat the egg whites until they are 90% fluffy. Lift the whisk until the egg whites form a large curve. At this time, start preheating the oven to 170 degrees

   

9. 9 Take one third of the egg white paste and fold it into the butter paste

   

10. 10 Mix well

    

11. 11 Sift in 30 grams of flour and mix well

    

12. 12 Pour the remaining egg white batter into the batter and mix evenly

    

13. 13 Then sift in the remaining flour

    

14. 14 Mix well until there is no dry powder

    

15. 15 Scoop the cake batter into 80% of the mold. The remaining cake batter can be poured into a paper cake cup

    

16. 16 Place the baking pan into the middle layer of the preheated baking pan and heat up and down to 170 degrees for about 25 minutes

    

17. 17 Look, the cake is already baked

    

18. 18 After taking it out of the oven, you can unmold it directly and let it cool on a drying rack

    

19. 19 Cut the dark chocolate into small pieces with a sharp knife, put it into a piping bag, fasten it at the back, and leave it uncut at the front. Place it in a hot water basin and melt it

    

20. 20 Place a piece of oil paper under each cake and squeeze the dark chocolate melt into the center of the flower core

    

21. 21 Take 6 homemade candied cranberries and place them on the chocolate melt in the center of the flower. If it is hot, put it in the refrigerator for 10 minutes. Now that it is cold, just put it at room temperature and it will solidify in a while

    

22. 22 Small fresh cake

    

23. 23 It’s cute even without decoration