Coco Piano Cake

Overview

Black and white chocolate and cocoa powder, minimalist and nutritious natural pigments, are made into cocoa chiffon cake and cocoa butter biscuits, assembled into the shape of a piano, and the desserts bring out a romantic feeling. The oven used is ACA's ATO-E38AC voice prompt electric oven, the egg beater is an ACA hand-held egg beater, and a six-inch live-bottom anode mold (or two four-inch square molds).

Tags

• baking
• dessert
• birthday
• butter
• cake flour
• cocoa powder
• egg
• white chocolate
• whole egg liquid
• dark chocolate
• fine sugar
• lemon juice
• powdered sugar
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare all the ingredients, cut the butter into small pieces and soften at room temperature

   

2. 2 Take two eggs and separate the egg whites and yolks. Both of my eggs have double yolks, so no one else is lucky, right? :) There is a large proportion of egg yolks, but relatively less egg whites, but it doesn’t matter, you only need two pieces of cake body.

   

3. 3 Add water, 10 grams of fine sugar and vegetable oil to the egg yolk, and beat with an egg until the color becomes lighter and the volume becomes larger.

   

4. 4 Sift in the mixture of low-gluten flour and cocoa powder (standard amounts in the accessories)

   

5. 5 Mix well and set aside

   

6. 6 Preheat the ACA oven, select the hot air baking mode, set the upper and lower heat to 155 degrees, and start

   

7. 7 While preheating the oven, add a few drops of lemon juice to the egg whites, beat until the fish eyes are frothy, add 1/3 of the fine sugar (the amount marked on the accessories), and beat counterclockwise

   

8. 8 Beat until the traces are obvious, then add 1/3 of the fine sugar and continue to beat

   

9. 9 Beat until it reaches wet peaks with a large curved hook, then add the last 1/3 of the fine sugar until it reaches dry peaks, that is, lift the stationary whisk to form a small peak

   

10. 10 Add the beaten egg whites to the egg yolk batter in three batches and mix evenly

    

11. 11 Form a fine cake batter

    

12. 12 Pour into a six-inch anode cake mold, smooth the surface, and shake it a few times to release air bubbles

    

13. 13 Place in the middle rack of the preheated ACA oven and bake at 155 degrees for about 40 minutes

    

14. 14 While the cake is baking, mix the softened butter and powdered sugar until evenly mixed

    

15. 15 Add the egg liquid in portions and beat with a whisk until completely combined

    

16. 16 Sift in the cocoa powder and low-gluten flour mixture marked in the main ingredients and mix well

    

17. 17 The cake is baked, take it out and let it cool

    

18. 18 Roll the cocoa dough into a uniform thick sheet between two pieces of oil paper, and cut a few slightly thicker strips to make piano supports. Place them in the middle rack of the ACA oven and bake at 155 degrees for about 10 minutes

    

19. 19 Unmold the cooled cocoa chiffon cake, cut off the top, and divide it into two slices, one thin and one thick

    

20. 20 Take out the baked biscuits and let them cool. Cut the cake slices according to the size of the biscuits. Spread a little melted dark chocolate on the biscuits. Place the thin and thick cake slices on the biscuits in turn

    

21. 21 In addition, melt a little dark chocolate in the microwave, put it into a piping bag with a cutout, draw the shape of a piano cover on oil paper, and refrigerate until solidified. Coat the same with white chocolate into long thin strips and refrigerate until solid

    

22. 22 Stick a little dark chocolate on the top of the piano stand, place it in a suitable position on the plate, place the main body of the piano on top, and coat the side with a little chocolate (or ganache)

    

23. 23 Place the solidified white chocolate strips on the piano keys and draw the keys with dark chocolate

    

24. 24 Place the solidified piano cover on top, support it with a small piece of cake on one side, and use dark chocolate to draw musical notes on the plate