간단한 재료! 정말 맛있는 초코 케이크 (No 밀가루! 맛보장! 찐하고 촉촉함. 2 Ingredient Rich and Moist Chocolate Cake Recipe)
식탁일기 table diary・2 minutes read
Beat egg whites, mix yolks with chocolate, bake, cut, pour yolk mixture, freeze, decorate for a delicious chocolate cake.
Insights
- The recipe for a moist and chewy chocolate cake involves using a square cake pan, separating 4 eggs into whites and yolks, melting 200g of milk chocolate, combining the yolks with the chocolate, creating a meringue from the egg whites, baking at 160°C for 30 minutes, cooling, cutting into shape, pouring a mixture of yolk, sugar, and cream over the cake, freezing for 3 hours, and decorating with chocolate shapes and cocoa powder.
- The process of making this chocolate cake emphasizes the importance of precise measurements, careful mixing of ingredients, and a step-by-step approach to achieve the desired texture and taste, showcasing the intricacies involved in creating a delicious dessert that balances flavors and textures effectively.
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Recent questions
How do you make a moist chocolate cake?
By using a square cake pan, separating 4 eggs into whites and yolks, melting 200g of milk chocolate, mixing it with yolks, combining with meringue, baking at 160°C for 30 minutes, cooling, cutting, pouring a mixture of yolk, sugar, and cream, freezing for 3 hours, and decorating with chocolate shapes and cocoa powder.
What temperature should a chocolate cake be baked at?
A chocolate cake should be baked at 160°C (320°F).
What are the key ingredients for a chocolate cake?
The key ingredients for a chocolate cake are eggs, milk chocolate, sugar, cream, and cocoa powder.
How long should a chocolate cake be frozen for?
A chocolate cake should be frozen for 3 hours.
How should a chocolate cake be decorated?
A chocolate cake should be decorated with chocolate shapes and cocoa powder.
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Summary
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Decadent Chocolate Cake: A Sweet Treat
- Use a square cake pan (approximately 16x16cm) buttered, with 4 eggs separated into whites and yolks, along with 200g of milk chocolate melted and mixed with yolks, then combined with meringue made from the egg whites. Bake at 160°C (320°F) for 30 minutes, cool, cut into shape, pour a mixture of yolk, sugar, and cream over the cake, freeze for 3 hours, then decorate with chocolate shapes and cocoa powder for a moist and chewy chocolate cake.
