Ingredients for Chocolate Vintage Cake: 6 eggs, 75g corn oil, 15g dark chocolate, 60g pure milk, 75g granulated sugar, 85g cake flour, 10g cocoa powder, 5 drops of lemon juice.
Method:
1. Separate the egg whites and yolks, ensuring the whites are oil-free, water-free, and yolk-free.
2. Sift the cake flour and cocoa powder in advance and set aside.
3. Melt the dark chocolate over a double boiler.
4. Heat the corn oil over water until it has slight patterns, but do not overheat.
5. While hot, mix the corn oil with the sifted flours.
6. Stir in the chocolate while still warm.
7. Add pure milk and mix well.
8. This is the state after mixing with milk.
9. Add eggs and mix well.
10. Stir until smooth and lump-free.
11. Add lemon juice to the egg whites and beat at low speed until frothy, then add one-third of the sugar.
12. Beat at medium speed until the bubbles disappear, then add another third of the sugar.
13. Beat at high speed until a pattern forms, then add the remaining sugar.
14. Continue beating at high speed until the beater is lifted with a hook shape.
15. Fold one-third of the egg whites into the chocolate yolk mixture.
16. Pour back into the egg white bowl and continue to fold until even.
17. Prepare an 8-inch mold by lining it with parchment paper.
18. Pour in the chocolate cake batter and gently tap to remove air bubbles.
19. Place in a preheated oven on the lower rack, with water in the bottom pan, and bake using the water bath method at 150 degrees for 70 minutes.
20. Remove from the oven and immediately peel off the parchment paper while still warm.
21. Stamp with your preferred design.
22. The texture is incredibly delicate.
23. Cooking tips: Every oven has a different temperament, so adjust the temperature according to your own oven. There are tricks to making delicious dishes, and each of my recipes has a little secret. Search for ‘Desserts’ to directly view my recipes!
