Low-fat craving-relieving cake--chocolate yogurt cake

Overview

I really don’t have much talent for taking pictures, but the taste is quite good, so I’ll just take a look at the pictures

Tags

• baking
• cake flour
• chocolate spread
• corn starch
• egg
• oil
• sugar
• yogurt
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks, add 4 to 5 drops of lemon juice to the egg whites and set aside, beat for a while

   

2. 2 Add all the ingredients except flour, starch, and sugar to the egg yolks. Add the sugar to the egg whites in three batches. If you like the cake to taste sweeter, you can add 15g of sugar to the egg yolk solution. No sugar is added, this amount is used to give it a slightly bitter chocolate flavor when baked.

   

3. 3 Whisk continuously until all solutions are perfectly combined before adding flour. It must be beaten evenly, and cannot be added when the solution is still oil and the yogurt is still yogurt.

   

4. 4 Add the flour and mix evenly until there are no lumps, and set aside. Prepare the egg liquid in advance to allow the flour and egg liquid to fully blend, and the texture will be softer after coming out

   

5. 5 Beat the egg whites. The specific steps can be found in the yogurt cake I posted for a very detailed introduction, so I won’t go into details here

   

6. 6 Stir the egg whites and egg yolks three times, this is the first time.

   

7. 7 When stirring for the second time, be sure to use gentle techniques. Do not stir in circles. Stir up and down or in a crosswise direction

   

8. 8 Stir for the third time

   

9. 9 Enter the mold, shake out large bubbles, and bake in a water bath for 40 minutes at a temperature of about 140 to 160 degrees. Based on personal oven temperature.

   

10. 10 Unmold after one minute of cooking. The non-stick container I used needs to be unmolded after it is out of the pan. Ordinary containers can be inverted and cooled before being unmolded