Two of my favorite simple chocolate desserts cake, which are easy to make and delicious
Today's two recipes are chocolate-flavored.
A super super simple chocolate cupcake that basically won't fail. This cake belongs to the representative of "it looks so simple, I didn't expect it to be so delicious", and it is super recommended.
The other is brownie. Yes, I love brownies even if it's high in calories!
【Chocolate Cake】(Reference components: 6 pcs
Ingredients:80 grams of cake flour, 20 grams of cocoa powder, 90 grams of milk, 1 egg (about 50 grams of shelled), 3 grams of vanilla extract (not omitted), 70 grams of caster sugar, 4 grams of baking powder, 1 gram of salt, 75 grams of butter.
The production process
First, the butter is cut into cubes and heated in water or microwaved to melt into a liquid state.
Add milk, eggs, vanilla extract, sugar, salt to the liquid butter. Then stir well with a whisk to become a mixed liquid.
Cake flour, cocoa powder, baking powder are mixed and sifted into the liquid mixture from the previous step.
Baking powder is an essential ingredient for fluffy cakes and cannot be reduced or omitted.
Continue to blend with an electric whisk. Stir manually for a while until the powder is completely wet, then turn on the electric whisk and whip at high speed for 2 minutes.
Whipping for 2 minutes will allow the batter to mix well, produce the right gluten, and get the right cake organization (just stir the batter and you're done, easy?). ）。
Put 6 cake molds into the paper tray, and then pour the batter into the paper tray (for easy handling, you can use a piping bag to squeeze the batter in). 8 points full.
You can also use individual cake cups to fill the batter directly.
Preheat oven to 170 °C. Place the mold in the middle of the oven in the lower position. Bake for about 20 minutes. Until the cake is fully puffed up. Stick a toothpick into the center of the cake and if there is no residue on the toothpick, it is baked.
Please adjust the temperature and time of baking according to the actual situation. I use the Jun Baker F1 steam oven.
Tips: The cake is very easy to make, just stir well and well. Whipping the batter at high speed with an electric whisk for about 2 minutes will give you a very soft and delicate cake tissue. This cake will not fail, so feel free to make it! Just pay attention to the temperature and time of baking.
An easier recipe for brownies
Ingredients:65 grams of dark chocolate (55% cocoa content is best), 45 grams of butter, 10 grams of rum, 15 grams of milk, 2 grams of baking powder, 40 grams of caster sugar, 1 egg (50 grams after hulling), 40 grams of cake flour, 5 grams of cocoa powder, 40 grams of walnuts.
The production process
First, the raw walnuts are oven-baked (180 °C, medium, 7-8 minutes, baked until fragrant, be careful not to bake the paste). Once baked and cooled, chop the walnuts.
Chop the dark chocolate and place in a bowl with the butter cut into small pieces. Heat over water or in the microwave and stir until completely melted into a liquid state for a chocolate butter mixture.
Add caster sugar to the chocolate butter mixture and mix well. Then add the beaten whole egg mixture and mix well.
Cake flour, baking powder, and cocoa powder are mixed and sifted into the liquid mixture from the previous step.
Baking powder is a must-have ingredient in this recipe to fluff brownies and can't be omitted.Mix well with a spatula to form a moist batter.
Add rum to the batter and mix well. Add the milk and continue to mix well.
Add the previously chopped walnuts to the batter (leave 1 3 walnuts on the surface), mix well, and the batter is ready.
Pour the batter into a square mold with a diagonal length of 7 inches (non-stick molds should be greased to prevent sticking). Smooth the surface. Then sprinkle the remaining walnut kernels on the surface. Preheat the oven to 180 degrees above and below, put it in the oven, middle and lower, and bake for about 18 minutes, until the batter is completely expanded, prick it inside with a toothpick, and there is no residue on the toothpick that is pulled out, which means that it is baked. After cooling out of the furnace, the mold is removed and cut into pieces.
It can also be baked with a 6-inch round mold.
tips:
1. If you don't have a square mold used in the recipe, you can use other molds instead, such as fruit strip molds, 6-inch round cake molds, etc. Please note that the baking time required for different molds may be different and should be adjusted according to the actual situation. Generally, the thicker the cake, the longer it will take to bake.
2. Brownies can be eaten at room temperature, or they can be heated in the microwave or oven. Brownies will be fluffier when heated.
3. If you can't finish eating brownies, put them in the refrigerator and seal them for 1-2 weeks.