Chocolate magma cake
By VicentaLakin
This little cake, somebody called it a mashed cake, isn't it? It's a special chocolate cake. It's a soft chocolate cake. It's delicious chocolate sauce. It's like candy with a drink heart. A hole in the edge with a fork and a thick chocolate fluid will come out like magma. Taste it, it's full of chocolate fragrance, it's ready to enter, it's soft, it's in love。
Recipe Recommendations
- dark chocolate 50g
- animal whipped cream 100g
- butter 30g
- cocoa powder 20g
- low-gluten flour 40g
- protein the 2
- egg yolk the 2
- fine sugar 20g
- sweetening
- roast
- several hours
- simple
Steps for Chocolate magma cake
1
infiltration method. black chocolate 60g, light cream 40g, butter 8g and water in the egg basin to melt
2
Mixed even
3
Put the melted chocolate sauce in the freezer to semi-solid
4
cake making methods. black chocolate 50g, light cream 100g, butter 30g, heat up to chocolate sauce
5
Add yolk to the melted chocolate sauce and mix it evenly
6
Coca powder, low-banded flour sifted into mixed chocolate sauce. Medium
7
It's a chocolate paste
8
The proteins are in the thin sugars, and it's a hard hair
9
We'll add all the proteins we've got. Medium
10
Quick flipping into cake
11
Smashed cakes with spoons to seven cents. Full
12
Dig a soft inlet with a spoon, put it in the middle of the paste, put it all in the preheated oven at 170 degrees, fire up, middle, baked for 30 minutes
13
When the cake gets warmer, we'll tie the cake back to the table, and we'll tear the cup offChocolate magma cake Make Tips
Caution 1: Chocolate softness must be frozen hard before it can easily sink to the bottom of the cake, preferably by loading the cake in a cup of paper before extracting it from the fridge, otherwise the soft heart will melt over the room temperature for too long, making it impossible to sink into the cake paste. 2 The bottom of the cake may be leaked with chocolate sauce, so when demoulding, you have to rewind the plate before tearing the cup. Three, a baked cake can't be disemboweled immediately, when the cake is not hard and it's deformed. It is only when the cake is warm and the surroundings are removed from the cup that it takes to remove it. 4 For fully cooled cakes, a microwave can be used for one minute of low-flammation heating in order to re-enter the flow with a soft inner fall。