Magma chocolate cake
Chocolate Magma Cake, also known as Soft-Heart Chocolate Cake, is said to be made by a West Point chef who accidentally took out the unbaked chocolate cake and later became a fashionable cake; it is best eaten hot, but it can also be refrigerated and frozen. Eat.
Recipe Recommendations
- dark chocolate 140 grams
- butter 110 grams
- eggs of 2
- egg yolk one
- fine sugar 40 grams
- low-gluten flour 30 grams
- powdered sugar appropriate amount
- sweetening
- baking
- ten minutes
- ordinary
Steps for Magma chocolate cake
1
All materials.
2
Butter insulation water melts.
3
After the butter insulation water melts, add small slices of dark chocolate.
4
Stir until the dark chocolate melts.
5
Place the eggs and egg yolks in a container, add the fine granulated sugar, and beat until the granulated sugar dissolves and the egg mixture becomes thick.
6
Slowly add the egg mixture to the chocolate butter mixture and mix well.
7
Add the rum and mix well.
8
Sift the flour and add it, mix well with a rubber spatula to make a cake paste.
9
Put it into the paper mold and fill it in 7 or 8 minutes.
10
Preheat the oven to 220 degrees, middle layer of the oven for about 8 minutes, cool for a while after baking, and carefully tear off the paper film.