Chocolate softcake
By VicentaLakin
I love this cake, not only because it has a fascinating appearance, but rather because it has one of the softest hearts. It's soft because it's filled with lavish chocolate cream, so it's got a thicker and sweeter taste. The delicate chocolate cake is wrapped in a softly flowing hot, sweet cream chocolate fluid, unstoppable sweet seduction! A time-out of a diet plan, a high-heat all thrown out of nine clouds. I know exactly how hot this cake is, huh? Even if it's a "thining of evil", you're going to set me up! Even if it's late at 11 o'clock, even if it's overweight, even though I already know how hot the cake is, I can't resist the temptation of this cake, and it tastes so softly。
Recipe Recommendations
- high-gluten flour 20 grams
- dark chocolate 80 grams
- fine sugar 100 grams
- eggs 100 grams
- butter 80 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Chocolate softcake
1
Model oil backup。
2
Chocolate cardiac slurry。
3
It heats up the animal cream until it boils and leaves the fire, mixing it into a small block of black chocolate and melting it all. Put the mixture in the freezer until condensed。
4
Chocolate cake material ready。
5
A mixture of 80 grams of black chocolate (small pieces) and 80 grams of cut butter into the bowl。
6
The water is heated until chocolate and butter melt, evenly mixed and cooled to about 40 degrees。
7
Put eggs and sugar in another bowl。
8
Give out eggs and sugar with an eggbeater. Send it in a thick form, lift it up, and the egg fluid drops slowly in a thick line。
9
Add a third-step chocolate butter to the distributed eggs and mix it evenly。
10
Add 20 grams of macaroni。
11
Continue to mix evenly。
12
Part of the mixed paste goes to oiled molds, a spoon digs a piece of a condensed chocolate crumb and gently puts it in the middle。
13
Put the rest of it in the mold until it's 3/4 full. Put it in a pre-heated oven 175 degrees and bake it for about 15 minutes。