Black Diamond Toast

Overview

Black Diamond Toast is a cocoa-flavored cake on the outside and soft toast on the inside, a double taste experience, very delicious. This recipe is for two 450g toast molds.

Tags

• baking
• good looks
• butter
• cake flour
• chocolate spread
• cocoa powder
• egg
• egg yolk
• high gluten flour
• milk powder
• dry yeast
• fine sugar
• milk
• powdered sugar
• protein
• salt

Ingredients

Steps

1. 1 Kneading dough: Put the bread ingredients except butter and chocolate sauce into the bread machine in order of liquid first and then solid, and start the kneading process for 20 minutes.

   

2. 2 After the dough is kneaded until smooth, add butter cubes and continue the kneading process for 20 minutes.

   

3. 3 Knead until the dough is fully expanded and the glove film can be pulled out.

   

4. 4 Roll the dough into a ball, put it into a container, cover it with plastic wrap, put it on the bottom floor of the oven, select the fermentation program, and set the temperature to 35 degrees for the first fermentation.

   

5. 5 It will take about 1.5 hours for the dough to rise until doubled in size, then take it out.

   

6. 6 After deflating, divide into two equal portions, cover with plastic wrap, and let rest for 15 to 20 minutes.

   

7. 7 After resting, take a piece of dough and roll it into a rectangle about the same width as a toast box.

   

8. 8 After the width is determined, roll out the dough from front to back, roll it out thinly, and then spread a layer of chocolate sauce.

   

9. 9 Then roll up the dough sheet from one side, with the seam facing down, and put it into the toast box. Do the same with the other dough. Cover the two toast boxes with plastic wrap and put them in the oven for secondary fermentation at 35 degrees.

   

10. 10 After secondary fermentation for 20 minutes, make cake batter. Add the egg whites to the icing sugar in 3 batches, beating at low speed first and then at high speed.

    

11. 11 Beat until stiff peaks form and set aside.

    

12. 12 Put the butter and milk from the cake ingredients into a milk pot and heat over low heat until the butter is completely melted.

    

13. 13 Add the warm butter-milk mixture to the egg yolks and mix well.

    

14. 14 Sift in cake flour and cocoa powder.

    

15. 15 Mix until there are no lumps and it becomes a smooth cocoa batter.

    

16. 16 Mix the egg white batter and cocoa batter, and the cake batter is finished.

    

17. 17 At this time, take out the dough that has doubled in size from the oven and preheat the oven to 180 degrees.

    

18. 18 Pour the cake batter evenly into the two toast molds and shake to create large air bubbles.

    

19. 19 Place in the second-to-last shelf of the preheated oven and bake at 180 degrees for 40 minutes. After 5 minutes, when the cake skin is solidified, you can quickly open the oven and score the surface of the cake. The finished product will be more beautiful than without scratching. If you don't cut it with a knife, the cake will crack randomly and the lines will be unpredictable.

    

20. 20 Once baked, take it out immediately, unmold, and transfer to a cooling rack to cool.

    

21. 21 After cooling, slice into slices.