Fafner flame cake
By VicentaLakin
You can't refuse chocolate, like you can't refuse love. Sweets made from top-class chocolate Fafna are equally unrejectable. Fafner flame chocolate cakes, both in appearance and taste, reveal the extreme romance and luxury of French sweets. It's full of protein cream, pulls out the tiny tip of the skin, as if winter brought warm little flames. The soft, fragrance chocolate shower, the wanton slide on the face of the cake, each drop of which talks about Fafner's temptation. A soft bite, also made of Fafna's chocolate cake, quickly fills the mouth with charming cocoa. With silky chocolate sauce, a little bit of bitterness in the fragrance, which enriches the taste. Taste it like life's taste. Sweet protein frosting brings a smooth transition to chocolate cakes and awakens the taste buds that are about to get drunk in chocolate。
- sweetening
- baking
- several hours
- ordinary
Steps for Fafner flame cake
1
favna's black chocolate melted, mixed with milk of 80 ml in four eggs in two and conflated into chocolate paste。
2
the butter room softened with 140 g of sugar to hair white。
3
Pour chocolate paste into butter and mix it evenly。
4
inflow of low-banded flour 300g, almond powder 40g, cocoa powder 10g, powdered powder 4g and salt 6g into powder-free cake paste。
5
The oven was preheated at 170°C, sprayed with demolants in the mould and poured the cake into the mould。
6
Put the cake in the oven for 40-45 minutes。
7
When you're baked, you take out the mold and you pull out the cake and cool it. Melted milk chocolate, made of chocolate sauce。
8
after a bulge, the egg is pumped with 100 g of sugar to the point where the texture is clear。
9
The cake is cooled with a thin layer of cream on the surface, and the remaining cream is packed into a bag of flowers and then squeezed into the cake with a gun or a hot wind rifle。
10
Put the chocolate sauce in the bag and squeeze it on the cake, and then we'll have a pistachio。Fafner flame cake Make Tips
It is recommended that chocolate sauce be washed up after the cream, which could otherwise lead to the melting of chocolate。