今天跟大家分享免烤箱巧克力蛋糕的做法。做过巧克力蛋糕的朋友一定知道，蛋白霜碰上巧克力特别爱消泡。蛋糕塌陷或长不高，各种问题接踵而来。今天的视频介绍你们一种碰上巧克力蛋白霜不消泡的方法。同时，小豪也在视频中跟你们分享蛋白霜对蛋糕的影响究竟有多深。
小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房，并打开旁边的小铃铛，這樣你就不會錯過小豪发布的最新视频~ https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1
配方：
小份量（适合6寸戚风模具）
鸡蛋（C级）。。。3个
融化牛油/菜油。。。35g
牛奶。。。45g
可可粉。。。15g
低筋面粉。。。50g
盐。。。1g（1/4 tsp）
细砂糖。。。50g
白醋。。。2g（1/2 tsp）
大份量（适合8寸戚风模具）
鸡蛋（C级）。。。6个
融化牛油/菜油。。。70g
牛奶。。。90g
可可粉。。。30g
低筋面粉。。。100g
盐。。。2g（1/2 tsp）
细砂糖。。。100g
白醋。。。5g（1 tsp）
做法：
1. 牛油隔热水融化，或者可以用其他菜油代替。
2. 分离蛋清和蛋黄。
3. 融化牛油，牛奶，可可粉和蛋黄一起充分搅拌至乳化状态。
4. 筛入低筋面粉和盐，搅拌均匀即可。不同家的面粉吸水性会有差异，请根据视频中的面糊浓稠度，加牛奶或面粉来调整。
5. 蛋清中加白醋打至粗泡后，细砂糖分3次加入搅拌。全程用中速搅打，我用2档，打至偏干的湿性发泡状态。
6. 先取1/3的蛋白霜和面糊混合，然后再倒回蛋白霜中混合均匀即可。不可过度搅拌。
7. 面糊倒入模具，用大碗装模具的方式，中火蒸50分钟。
8. 蒸熟后取出蛋糕，放凉后即可享用美味的巧克力蛋糕。
注意事项：
1. 我用小鸡蛋。如果你用大鸡蛋做小份量的配方，可以一样用3个，后面再根据面糊的状态调整浓稠度就可以了。如果你用大鸡蛋做大份量的配方，只需要5个就够了。如果用6个，面糊会太稀，这样你就需要用更多面粉调整浓稠度，反而影响口感。
2. 虽然牛奶可以用水替代，但是风味会差了一些。牛奶巧克力是蛮相配的组合。
3. 这个是低糖的配方，实在不建议再做减糖，因为糖少了蛋白霜会不稳定，很容易导致消泡。
4. 我用电磁炉，温度已经设定好了。如果你用煤气炉，火候可能要掌握好。中火的温度是130°C左右，给你们做个参考。
5. 蛋糕蒸熟后含水量还是很大的，不要急着去按蛋糕（这动作感觉很好玩，似乎更像是一种成功的指标）。等蛋糕放凉后，内部的热气都散开了，这时候你就可以好好享受这个过程。
6. 蒸蛋糕不耐放，如果当天吃不完记得收进冰箱哦。
蒸蛋糕系列视频推荐给你~
紫薯蒸蛋糕 https://youtu.be/b_eM4cnYvmU
南瓜蒸蛋糕 https://youtu.be/aWd5a-VVWOQ
巧克力蒸蛋糕 https://youtu.be/SeswNTiY-gs
香兰蒸蛋糕 https://youtu.be/JZSXcRRTICA
传统鸡蛋糕 https://youtu.be/j-BuPVL2kW4
传统香兰鸡蛋糕 https://youtu.be/dtZKuqUs0-A
Friends who have made chocolate cake must know that meringue are easily defoaming when meet the chocolate. The cake collapses or does not grow tall, and various problems follow one after another. Today’s video introduces one of methods of meringue meet chocolate without defoaming. At the same time, Xiaohao also shared with you how the meringue affects the cake in the video.
Formula:
Small amount (suitable for 6 inch chiffon mold)
Eggs (Grade C). . . 3 pcs
Melted butter/vegetable oil. . . 35g
Milk. . . 45g
Cocoa powder. . . 15g
Low-gluten flour/cake flour. . . 50g
Salt. . . 1g (1/4 tsp)
Caster sugar. . . 50g
Vinegar. . . 2g (1/2 tsp)
Large amount (suitable for 8-inch chiffon mold)
Eggs (Grade C). . . 6pcs
Melted butter/vegetable oil. . . 70g
Milk. . . 90g
Cocoa powder. . . 30g
Low-gluten flour/cake flour. . . 100g
Salt. . . 2g (1/2 tsp)
Caster sugar. . . 100g
Vinegar. . . 5g (1 tsp)
Practice:
1. The butter melts in insulated water, or it can be replaced with other vegetable oil.
2. Separate the egg white and egg yolk.
3. Melted butter, milk, cocoa powder and egg yolk stir well until it is emulsified.
4. Sift in low-gluten flour and salt, and mix well. The water absorption of flour from different brand may vary. Please adjust it by adding milk or flour according to the consistency of the batter in the video.
5. Add vinegar to the egg whites and beat until coarsely soaked, then add the caster sugar in 3 times and stir. The whole process was whipped at a medium speed, and I used the 2nd gear to beat it to a dryer wet foaming state.
6. Take 1/3 of the meringue and mix it with the batter, then pour it back into the meringue and mix well. Do not stir excessively.
7. Pour the batter into the mold, use a large bowl to fill the mold, and steam on medium heat for 50 minutes.
8. After steaming, take out the cake and let it cool to enjoy the delicious chocolate cake.
Precautions:
1. I use small eggs. If you use large eggs to make a small portion of the recipe, you can use 3 in the same way, and then adjust the consistency according to the state of the batter. If you use large eggs to make a large portion of the recipe, only 5 will be enough. If you use six, the batter will be too thin, so you need to use more flour to adjust the consistency, which will affect the taste.
2. Although milk can be replaced with water, the flavor will be worse. Milk chocolate is a very matching combination.
3. This is a low-sugar formula, it is really not recommended to reduce sugar, because the meringue will be unstable without enough sugar, which will easily lead to defoaming.
4. I use an induction cooker and the temperature has been set. If you use a gas stove, the temperature may have to be mastered. For your reference, the temperature of the medium heat is around 130°C.
5. After the cake is steamed, the water content is still very large. Don't rush to press the cake (this action feels very fun and seems more like an indicator of success). After the cake cools down, the heat inside has dissipated. At this time, you can enjoy the process.
6. The steamed cake is not durable, please put it in the refrigerator if you can't finish it that day.