Chocolate lava cake
By VicentaLakin
This dessert is full of sweets and surprises! The soft skin, the hot, flowing chocolate magma inside, and the odour of rum are quite attractive cakes. And, of course, the calorie is taller. The cold winters are particularly good for the slow
Recipe Recommendations
- dark chocolate 70 grams
- butter 55 grams
- low-gluten flour 30 grams
- eggs of 2
- fine sugar 20 grams
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Chocolate lava cake
1
You'll need food ready. This chocolate lava cake and the classical chocolate cake is made with the best taste of French imported Fafner chocolate, which is expensive but really fragrance. The more common chocolate I used this time was Melody's, and it tasted good。
2
Heavy butter and chocolate are placed in the basin and are ready to melt。
3
Much of the basic baking is required to melt in this water, as well as as as a “bath bath”, with pots to open the water, and with a small fire to put in a basin of butter and chocolate, so that the two are slowly blended and mixed. It's cooled to about 35 degrees。
4
To taste better, it's necessary to add a large spoon of rum。
5
The key step is the whole egg. First, the whole egg and the sugar
6
It takes about 10 minutes for the entire puerperium process to be more effective. It also requires water baths, cool water in the pot, light fire slowly warms, and during this period, the body's temperature is constantly mixed with a manual omelet, so that it can turn off the fire with an electric omelet. It's a fire bath, or it's just an egg. It's this state of affairs。
7
Now the egg fluid is lighter, there's a lot of foam, and it's bigger. It continues to stir for about three minutes, and the color has become shallow and twice the size。
8
The egg-beater takes a little break and it burns the electric power for a long time. And then it's about three minutes, and you can see that the egg fluid is already tattooed. And the foams have changed so fine that the egg fluids are basically white。
9
The state of complete disempowerment is that the egg fluid is in the form of ribbons, which flow from the top down, and the trails are slowly disappearing within five seconds, so that it is successful。
10
Sift low-banded flour into it, with a softly smooth flip with a rubber razor。
11
Falling into melted chocolate liquids, mixing them upside down and evenling them with razors。
12
The made chocolate pasta should be sticky and not successful if the state is particularly diluted. This time, put the pasta in the freezer for half an hour。
13
The edges of the cake moulds are covered with edible oil or liquid butter, so that the cake can be baked and demouled. And the preheat oven is 220 degrees。
14
The frozen cake is in the mold, 70% full。
15
220 degrees for 8-10 minutes. The key to this is to warm, warm and warm the skin and soft and smooth inside。
16
One more. It's delicious till the end