Melvin chocolate cake
By VicentaLakin
Melvin chocolate cake, a French dessert, a small chocolate cake with a hard skin, a corrugated, hot chocolate sauce, which likes chocolate but loves and hates and can't stop the heat, can only be used once in a while On the basis of the original, I reduced the amount of chocolate and butter a little. Volume
Recipe Recommendations
- sweetening
- roast
- half an hour
- simple
Steps for Melvin chocolate cake
1
Isolate chocolate and butter in containers, heat them up, and mix them up
2
Combination of fine, even chocolate paste, as cold as 35 degrees
3
One egg yolk and one full egg with fine sugar
4
Put the egg fluid in the chocolate paste and mix it evenly
5
Add two bottles of gelaham to the table
6
Scan 30 g low powder mix evenly
7
30 minutes to freeze the membrane refrigerator on a smooth chocolate paste
8
Ten minutes to freeze, 220 degrees to preheat oven, half an hour to freeze, then chocolate paste into a paper cup, full of seven
9
Go to the middle of the oven, up and down to 220 degrees for eight minutes, out of the oven
10
Get out of the oven, rip open the cup, put it on the plate, and enjoy it
11
Put a little hole in the cake with a fork. Look, the rich chocolate mackerel comes out like volcanic lava. Enjoy this amazing momentMelvin chocolate cake Make Tips
1. The temperature of the cake baked is important, and the temperature of the oven is so high that the cake ' s appearance can be hardened quickly. But the roasting time cannot be too long, so the interior is condensed, without the lava effect. If the roasting is too short, the appearance is not stereotyped, it cannot be sustained or produced, nor can it be formed after tearing out the paper cup. Two, this cake's going to eat while it's hot, or you won't see the effect of the internal chocolate plume