but using the word elimination does not translate We will do it carelessly. Because the most important thing is Must make it more delicious.
Today, our egg white elimination menu comes with a special concentration. Because both chocolate and cherry The basis of the menu is the same idea as making financier. But because the chocolate flavor is concentrated, so I don't use butter to make it. Butter Chocolate melted butter only
Personally, when I see cherries, I always think of chocolate. Maybe it's because he's addicted to Black Forest pictures, haha. (there's been a lot of sales lately) Frozen type should be ok. If it is canned, the taste and texture will be different. But maybe it's delicious too.
The chocolate used, if you like it dark you can use a high percentage. But if you like medium taste, I think it's about 60% just right, not too strong and not too light.
Mini chocolate cherry cake
Make 8
cake
90 gram ………………………… unsalted butter
25 grams ……………………. dark chocolate
10g …………………………. cake flour
8 g ………………………… cocoa powder
65 grams ……………………. ground almonds
70 gram ……………………. egg white
65 grams ……………………. granulated sugar
1/8 tsp …………………………. salt
page
12 balls …………………………. Cherries, cored and cut in half.
20 grams ……………………. dark chocolate, chopped
decorate
………………………………………. melted dark chocolate
(embed)https://www.youtube.com/watch?v=L1XXjsUGVBM(/embed)
Preheat oven to 170-180℃.
Spread butter into 8 molds, size 7 × 3.2 × 2.7 cm.
Place the butter and dark chocolate in a bowl. Microwave until the butter melts.
Stir to melt the chocolate. Then let it cool before use.
Beat egg whites, sugar and salt together.
Sift in the cake flour, ground almonds and cocoa powder.
Add butter and melted chocolate.
mix well
Divide into prepared molds. and put the cherries
Sprinkle the top with chopped dark chocolate. Bake in preheated oven at 170-180℃ for 15-18 minutes.
removed from mold Then rest to cool completely.
top with chocolate then decorate as you like
Mini chocolate cherry cake