Chocolate mashed chestnut cake
By VicentaLakin
I'm a little chestnut with thick chocolate in my heart. I'll keep my mouth full
Recipe Recommendations
- eggs 2 pieces
- sugar 70g
- low-gluten flour
- cocoa powder 6G
- baking powder 2.5G
- milk 40g
- fine sugar 20g
- butter 125g
- Chocolate filling appropriate amount
Steps for Chocolate mashed chestnut cake
1
Prepare all pasta food。
2
the 70g fine sugar is added twice to the room-temperature whole egg fluid, and the electro-pumper sends it at medium speed to the colour microwhite。
3
Black velvet cake powder, powdered powder and cocoa powder are sifted and mixed into egg fluids。
4
milk +10g fine sugar + vanilla is mixed, insulated to around 35°c and evenly mixed in paste。
5
Butter insulated water melts and is added to the paste, mixed into a soft, fine paste。
6
The made pasta is poured into a flower bag and placed in a freezer for more than an hour。
7
Take out the cooled pasta and squeeze it into the mold。
8
The small chocolate-cooked heart is thawed into a small freezer。
9
The heart of the chocolate flow is squeezed into the middle of the paste。
10
Squeeze in the rest of the face and cover the fluid, until the mold is eight minutes full。
11
The oven is pre-set at 170°C for 16 minutes, and the oven is unmistakable。