Melvin chocolate cake
By VicentaLakin
Too soft. What do you think? Well, here's the heart that moves, and when the cake is baked, everything comes out soft and soft, and the whole room is filled with chocolate and the smell of chocolate, and it bites, and it's sweet to the bottom of the heart, and this summer you deserve dessert。
Recipe Recommendations
- dark chocolate 100 grams
- butter 100 grams
- sugar 60 grams
- low-gluten flour 30 grams
- eggs of 3
- light cream 70 grams
- sweetening
- baking
- several hours
- senior
Steps for Melvin chocolate cake
1
Let's start with the gennash part, pour the light cream into the milk pan, heat the little fire, just about 60 degrees, put the chocolate in the light cream, and keep mixing it to melt
2
Load in a bouquet and put it in a freezer。
3
Protein is separated from yolk
4
Butter softened with chocolate, evenly mixed, preferably sequestered, so that the temperature is not too high, resulting in the separation of oil and water
5
The proteins were added three times to the fine sugar and distributed to 7
6
And then the yolk continues to be distributed to 8
7
It's better to lift the egg-beater, the drop-down paste will leave traces in the bowl and won't disappear immediately
8
Add chocolate and butter to the melt
9
Sift low powder, mix it
10
Loading a flower bag
11
Squeeze a third of the flour paste, then Gannash, and then on top
12
190 degrees, mid-level, 8-10 minutes
13
When it's done, take it out
14
Turn it upside down, cut it open, and you'll spill out soft chocolate。