How to make hazelnut chocolate cake

For you who study and work hard every day, the greatest pleasure is playing and eating. There are many places to play and many places to eat, but few places to eat delicious food. Instead of searching blindly, it is better to do it yourself. Next, I will introduce to you how to make hazelnut chocolate cake.

1.121 Add salad oil and beat with a hand whisk until it becomes a slightly thick, translucent, uniform liquid. If you don't look carefully, you can't see the oil on the surface.

2.212 Add fine sugar to orange juice and stir until the sugar is completely dissolved. You can soak the sugar in orange juice in advance.

3. Sift in all the low flour and mix in irregular directions (no dry powder is left, large lumps need to be stirred, do not stir in circles)

4. Separate the egg yolk and egg white (put the egg white in a clean mixing bowl for later use), add the egg yolk to the batter, mix well and set aside

5.1 Use a manual egg beater to scoop 1/3 of the beaten meringue into the egg yolk paste and stir quickly.

6.2 Beat the egg whites with an electric whisk at low speed until they become coarse bubbles. Add sugar, corn starch, salt, and white vinegar. Beat at high speed until wet foam is formed. Then switch to low speed (to break up the large bubbles formed at high speed) until they are close to dry foam. At this time, when you lift the whisk head, the egg white bubbles will be short and pointed (long points indicate wet foam), and the egg white bubbles will not fall off when the bowl is turned upside down. Preheat oven to 145 degrees

7. Use a rubber knife to scoop another 1/3 of the meringue in, pick it up from the bottom of the bowl, and stir quickly.

8. Then pour in the remaining meringue and mix into a uniform cake batter. (The whole process of mixing the cake batter should be light, fast and even. Scoop it up from the bottom each time, and cut and mix the lumps of meringue.)

9. Pour the cake batter into the mold and gently drop the mold down on the table a few times to burst the large bubbles. (The successful cake batter is thick and dense, and there are basically no bubbles when the cake mold is dropped.)

10. Place the cake in the preheated oven on the lower layer (if there are 4 layers, put it on the 2nd layer from the bottom), bake at 145 degrees for 30 minutes to let the cake rise, then turn to 165 degrees for about 15 minutes to cook through. (Put a bamboo stick into the center of the cake. When you pull it out, there is no cake batter stuck to it. And tap the top surface with your hand. If it bounces back well without any crunchy feeling, it is baked well. If the color of the cake surface is too dark in the later stage, cover it with tin foil.)

11. Take out the baked cake immediately and turn it upside down until it is completely cool. Use a demoulding knife (a butter knife without a sharp edge will do) to cut around the mold and take out the cake.

12. Slice

13. After applying the chocolate fussy, add your favorite fruit decoration

It is not difficult to make hazelnut chocolate cake. What is difficult is whether you have persistence. In fact, as long as you can thoroughly understand the methods and steps mentioned above, and persist, the "results" will appear immediately.