Health benefits
Chocolate: low protein
Eggs: eye protection and improvement
Cocoa powder: anti-cancer and prevention
Ingredients
Chocolate ( 100g ) | Milk ( 100g ) |
Eggs ( 4 ) | White sugar ( 40g ) |
Low-gluten flour ( 60g ) | Cocoa powder ( 18g ) |
How to make chocolate sponge cake
1. Picture of the baked finished product.
2. Prepare the ingredients.
3. Put oil paper on the bottom of the mold.
4. Melt 100g chocolate over low heat with hot water.
5. Pour in 100g of milk and continue to stir with hot water to melt evenly and let cool.
6.Clean egg-beating basin (no oil and no water drops), break in 4 eggs , add white sugar, normal 60g white sugar, I wanted to lower the sugar, so I only added 40g.
7.Cocoa powder is easy to clump, so you need to use a small spoon to crush it slightly.powdery.Mix well with flour.
8. Make sure the egg beater is clean, oil-free and water-free, and beat the egg liquid until it becomes swollen.White, the pattern can be set without disappearing.The whole process of using the electric egg beater from low speed to high speed takes about 5 minutes.
9. Sift the cocoa powder and low-gluten flour into the egg liquid.
10. Sift in twice, stirring evenly each time.Note that you are stirring, not stirring.
11. Turn on the 12L mini oven and preheat it to 135 degrees.After stirring evenly, pour in the chocolate milk liquid and stir evenly again.
12.Pour into the mold, put it into the preheated oven, and bake at 135 degrees for 40 minutes Out of the oven.The cake I can bake with the amount of ingredients I use is as shown.If you are baking an eight-inch cake, each ingredient can be increased by 25%
13.After cooling You can enjoy it.Since there is no oil, you need to use a demoulding knife to remove the mold.
14. You can use a sieve of powdered sugar to decorate the surface of the cake.
Tips
The tips for whipping egg liquid are: make sure it is oil-free, water-free and impurity-free, both in the container and the egg beater! Wipe it dry before use and don’t be lazy.
The baking time and temperature are determined according to the characteristics of your own oven and cannot be copied mechanically.This one is suitable for a 12L mini oven.The four-inch mold is baked before the six-inch mold, so you can take it out of the oven first.
It is best to use pure dark chocolate.
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