Layer cake
Ingredients: 5 eggs, 25g corn oil, 370g milk, 70g low-gluten flour, 8g cocoa powder, 250g whipped cream, 20g sugar and 80g chocolate sauce.
manufacturing method
1, egg and sugar, then add corn oil and milk, stir well, add sieved low-gluten powder and cocoa powder, stir well, then sieve and refrigerate for one hour.
2. Pour a spoonful of batter into a non-stick pan and start paving. Fry the crust until bubbles appear, take it out and let it cool.
3, chocolate sauce+whipped cream hook, a layer of skin and a layer of cream, you can put a layer of cream on the side, put it in the refrigerator for one night, take it out the next day and sprinkle with cocoa powder.
Mousse cake
Ingredients: Oreo 90g, butter 40g, 6-inch mold, gelatin tablets 15g yogurt 200g, whipped cream 250ml, sugar 20g, dark chocolate 45g, cocoa powder.
manufacturing method
1, Oreo to sandwich, into cookies; Melt the butter in water, then pour it into the biscuit crumbs and stir well. Pour the biscuit crumbs into a 6-inch mold for compaction, and then put them in the refrigerator for refrigeration.
2. Soak the gelatin tablets in cold water until they are soft, then squeeze out the water, then mix the softened gelatin+sugar+dark chocolate, heat and melt in water, then pour in yogurt and stir until there are no particles.
3. Beat the whipped cream until it is thick, pour in the chocolate yogurt paste, stir until it is smooth, finally pour it into the mold, refrigerate for four hours, then demould it, and then sprinkle with cocoa powder.
Oreo cheese block
Ingredients: glutinous rice flour 100g, fine sugar 15g, pure milk 155g, butter 15g, corn starch 25g, cocoa powder 8g, cream cheese 200g, cocoa powder 5g, powdered sugar 10g, Oreo biscuits.
Production method:
1, glutinous rice flour+sugar+corn starch+milk, mix well, filter, pour into a bowl, cover with plastic wrap, and steam in a pot for 20 minutes.
2. After taking it out, put it in non-scalding+butter+cocoa powder and mix well, and knead it into smooth dough for later use.
3. After the cream cheese is softened, add sugar powder+cocoa powder+Oreo biscuit crumbs, stir well, put into paper bags, squeeze into strips, and freeze.
4. Wrap the dough into thin skin, freeze it again, and finally cut it into small pieces.
Dirty egg tart
Ingredients: 6 cocoa tart skins, tart liquid, 12 chocolate, cocoa powder,100g dark chocolate,100g light cream.
manufacturing method
1, pour the egg tart skin into the egg tart liquid for 8 minutes, send it into the oven, and fire it up and down at 200 degrees for about 25 minutes.
2, chocolate+cooked whipped cream, stir evenly into chocolate sauce.
3. Take out the baked egg tart, pour chocolate sauce on the surface, sprinkle with cocoa powder and decorate with cotton candy.
Chocolate Dafu
Ingredients: glutinous rice flour 100g, corn starch 30g, milk 180g, cocoa powder 10g, sugar 30g, corn oil 10g, and whipped cream 250g.
manufacturing method
1, glutinous rice flour+cocoa powder+corn starch+milk+sugar+corn oil, stir well, sieve and pour into a bowl, cover with plastic wrap, and steam for 25 minutes.
2. Take it out after steaming, knead it evenly when it is not hot, and divide it into 6 parts. 50 g whipped cream +40g chocolate is melted in warm water, the remaining whipped cream is sent in, and then 20g cocoa powder is added and stirred evenly.
3. Take the glutinous rice skin, make a round cake, squeeze it into the middle with cream and chocolate beads, put it in the refrigerator, and screen and decorate the surface with cocoa powder.
Iceberg lava cake
Ingredients: dark chocolate145g, 200g of whipped cream, 20g of honey.
manufacturing method
1. Pour whipped cream and chocolate into the pot, heat and melt, and stir well.
2. Add honey to the chocolate solution until it is not hot and stir well.
3. Pour into the milk box, put it in the refrigerator for 4 hours, and finally take it out and sprinkle with a layer of cocoa powder!
Cake roll
Ingredients: 5 eggs, 50 grams of corn oil, 50 grams of milk, 50 grams of low-gluten flour, 0/5 grams of cocoa powder/kloc-,55 grams of fine sugar, and a few drops of lemon juice.
manufacturing method
1, cocoa powder and corn oil are heated to 80℃ and stirred evenly, then milk, low-gluten flour and egg yolk are added and stirred evenly.
2, egg white+a few drops of lemon juice, add sugar in three times and send it to the hook, then add cocoa yolk paste and stir well.
3. Pour into the baking tray with oiled paper and bake in the oven 150 degrees for about 25 minutes.
4. Cut the sides of the baked cake diagonally, roll on chocolate cream and put it in the refrigerator for 30 minutes.
5, take out and cut into small pieces, you can add some decorative cheesecake.
Cheese cake
Ingredients: 250g biscuits, 50g butter, 300g cream cheese, 60g refined sugar, 250g whipped cream, 50g dark chocolate and 0/0g gelatin/kloc.
Production method:
1. Mix biscuit crumbs with butter and stir well, compact in a touch tool, melt cream cheese in water and stir until smooth, then add sugar and stir well.
2.200g whipped cream is mixed with cream cheese, and gelatin tablets are soaked until soft, and then put into microwave oven 10 second and then mixed with cream cheese; Break the biscuits into small pieces, mix them, pour them into a mold and refrigerate for more than 4 hours.
3.50g whipped cream is heated to melt black cream, which can be decorated on the top floor.
Crispy mocha is the perfect choice.
Ingredients: milk chocolate 1 00g, whipped cream 40g, sugar-free black coffee powder1g, Shui Yi 5g, dark chocolate 50g, cocoa butter 26g, and cocoa powder tablets.
manufacturing method
1, whipped cream+coffee powder+Shui Yi, boil until the pot bubbles, and pour milk chocolate into the pot several times after melting in water.
2. Put the chocolate liquid into a flower bag, squeeze it into a mold and freeze it for 8 hours.
3. Dark chocolate+cocoa butter is stirred and melted in warm water. Mocha skillfully dipped a circle in the tablet solution, glued cocoa tablets and put them on oiled paper.
Perfect glutinous rice granules
Ingredients: black Joe 120g, whipped cream 140g, honey 25g, butter 25g, glutinous rice flour 50g, corn starch 15g, cocoa powder 4g, milk 90g, sugar 20g and butter 20g. Preparation method:
1, chocolate+butter in a bowl and melted in water; Add whipped cream and honey to the pot and cook until it bubbles slightly, then pour into the chocolate liquid, mix well and put it in the refrigerator for 4 hours.
2. Stir glutinous rice flour+corn starch+cocoa powder+sugar+milk evenly, filter into a bowl, cover with plastic wrap and steam for 20 minutes.
3, steamed, add butter while it is hot, knead into a smooth dough and divide it into several parts, wrap it in cooked glutinous rice flour, and thin it with a flour stick. The practice is to wrap it.
Lava cake
Ingredients: 40g butter, 20g cocoa powder, 3 eggs, 40g sugar, 20g chocolate120g low-gluten flour.
Production method:
1, chocolate+butter melt in water, stir until smooth, then add eggs and sugar and stir well.
2. Sift in low powder+cocoa powder evenly, and then pour it into the paper cup until it is eight minutes full.
3. Finally, put it into a preheated oven and bake at 200 degrees for about 10 minute.
biscuit
Ingredients: butter 45g, cocoa powder 10g, whipped cream 60g, corn starch 30g, chocolate chips, a little high-temperature resistant chocolate beans, sugar powder 20g and low-gluten flour 75g.
Production method:
1. After the butter softens at room temperature, add powdered sugar and stir well. Add whipped cream in three times, stirring evenly each time.
2. Sift in cocoa powder+low-gluten flour+corn starch, stir well, divide into 30g portions, knead flat, add chocolate chips, knead flat, put on a baking tray, and then add high-temperature resistant chocolate beans.
3. Bake in a preheated oven at 170 degrees for about 16 minutes.
Milk sorbet
Ingredients: dark chocolate 100g, 500ml pure milk, 2 egg yolks, 35g sugar and 35g corn starch.
1. Add pure milk to the pot, pour in dark chocolate pieces, and heat and stir over low heat until the chocolate is completely melted.
2. Add egg yolk+sugar+corn starch to the pot, pour in melted chocolate milk and stir well, then heat and stir until it is thick.
3. Pour it into a bowl and let it cool, put it in the refrigerator for more than 2 hours, take it out and demould it, then sprinkle with cocoa powder.
Low calorie dark chocolate brownies
Ingredients: 40g milk, 80g concentrated yogurt, butter 10g, low-gluten flour 45g, cocoa powder 20g, baking powder 4g, sugar substitute 20g, dark chocolate 25g, egg 1.
1, butter+Heiqiao is heated and melted in the microwave oven, then milk and yogurt are added, and eggs are beaten and stirred evenly.
2. Sieve and add baking powder+sugar+cocoa powder+low-gluten flour, and fully stir until there are no particles.
3. Finally, pour into the mold and bake in the oven 190 degrees for about 20 minutes.
When it is finally released from the oven, the surface can be decorated with broken nuts or black chips.
Crispy cake box
Ingredients: Coco Qifeng cake, Oreo crumbs, dark chocolate, coconut oil, nut crumbs, Greek yogurt and cocoa powder.
manufacturing method
1, Greek yogurt is filtered and appropriate amount of cocoa powder is added.
2, the right amount of dark chocolate+the right amount of coconut oil to melt, and then add nuts.
3. Cocoa Hurricane+Cocoa Yogurt+Oreo Crisps+Cocoa Hurricane+Nut Chocolate Crisps are stacked in turn and placed in the refrigerator until the crisps are solidified.
Crispy and perfect.
Ingredients: milk chocolate160g, Shui Yi 8g, butter 8g, dark chocolate100g, coconut oil 30g, broken nuts 30g, dark chocolate 80g, whipped cream100g. Gram production method:
1, put milk chocolate+dark chocolate+butter+whipped cream+Shui Yi in a bowl and melt it in water, then put it in a paper bag and squeeze it into a mold to freeze for more than 4 hours.
2, dark chocolate+coconut oil dissolved in water, add nuts and mix well to make crispy sauce.
3. Wrap the demoulded ingenuity stick with crispy sauce and solidify ~