Chocolate yogurt cake

Overview

It’s already winter, and winter is here in the blink of an eye, and the Spring Festival is coming soon; I have lived in Shanghai for four years; this is the first time I have not spent winter in Shanghai; I have already returned to my hometown in November; so I miss winter very much. . . It’s been a month since I came back to my hometown, and I haven’t served much food recently; I went on vacation last two weeks and didn’t have much time to sort out the pictures after I got home; my nephew came to stay at home for a few days; so after he came home, I only had time to sort out the pictures in the past two days. . Cake has always been my husband's favorite dessert. Recently, he has been saying in videos every day that he hasn't eaten it for a month. I can only upload some photos here to make it enjoyable for you, although you can only see the photos but not eat them. . Making yogurtcake is very simple and healthy; the taste is very creamy; the amount of sugar is very small, making it suitable for both adults and children. .

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• cake flour
• chocolate
• corn starch
• free range eggs
• homemade yogurt
• fine sugar

Ingredients

Steps

1. 1 Remove the yogurt from the refrigerator 15 minutes in advance to rest.

   

2. 2 Separate the egg yolks from the egg whites, and put the egg yolks into the yogurt; put the egg whites into an oil-free and water-free egg beating basin.

   

3. 3 Use a hand mixer to mix the yogurt and egg yolks until smooth.

   

4. 4 Sift the low-gluten flour and cornstarch into the stirred egg yolk and yogurt paste.

   

5. 5 Use a spatula to stir the flour evenly. The sifted flour will be a little grainy at this time; as long as you stir for a while, the grains will dissolve.

   

6. 6 Use an electric mixer to beat the egg whites at low speed until it becomes a little foamy, then add the fine sugar in 3 batches and beat.

   

7. 7 Beat the egg whites until stiff peaks form. When the whisk is lifted, the egg whites do not drip and form a sharp angle.

   

8. 8 Take 1/4 of the beaten egg whites and put it into the yogurt batter, turning it evenly from top to bottom.

   

9. 9 The chocolate melts in heat.

   

10. 10 Once melted, stir with a spoon until smooth.

    

11. 11 Finally, pour all the yogurt cake batter into the egg whites and turn it up and down evenly.

    

12. 12 Put 1/4 of the cake batter into another bowl and pour in the melted chocolate.

    

13. 13 Pour the rest of the cake lake into the mold.

    

14. 14 Continue pouring into the chocolate cake lake.

    

15. 15 Use a spatula to gently mix the cake batter 2-3 times, then smooth the surface of the cake batter and shake it a few times to remove air bubbles. Preheat the oven to 170 degrees and use the water bath method.

    

16. 16 Wrap the bottom of the mold with tin foil to prevent moisture from seeping into the cake, put it in a baking pan, pour hot water into the middle layer and bake at 170 degrees for 50 minutes.

    

17. 17 After the surface is colored, cover it with tin foil and continue baking; after baking, place it in the oven to cool naturally without inverting it.