Ingredients:Yolk3, 85 grams of sugar, 100 grams of dark chocolate,Butter50 grams,Milk cream50 grams, 20 grams of cocoa powder,Albume3, 20 grams of low flour, 25 grams of brandy



ClassicalChocolate cakeEggBreadPreparation
1. Sift the low flour and cocoa powder.
2. Mix the egg yolk with 40 grams of sugar until white.
3. Melt the dark chocolate and butter over a water bath, then add to the egg yolk mixture in portions along with milk cream and brandy; keep warm in a warm water bath.
4. Whisk the albume with the remaining 40 grams of sugar until stiff peaks form.
5. Mix half of the whipped albume with the chocolate mixture, then fold in half the flour, mix well, then add the rest of the albume and flour and mix thoroughly.
6. Bake at 170 degrees for 35 minutes.



As to why it's called a classical chocolate cake, I haven't really pondered much about it; I just copied this recipe from an elder colleague long ago, and I always make it once in a while.This time, I added someWalnutsto increase the hazelnut aroma when eating.
The elder said that good classical chocolate cakes should have a sunken center after being refrigerated overnight. The first time I made it, I was really excited.This one also showed a slight depression, so it can be considered a success.The texture of the cake naturally isn't as light as a chiffon cake, and differs from that ofSponge cake



. It is moist yet thick, with every bite offering rich flavor. Anyway, we all love them in my family.Different from regular sponge cake,it is moist yet substantial, each bite filled with rich aroma; indeed, everyone in our family loves it.