The temperature has dropped again in the past few days. Beijing is cold and windy. In the past two days, my man has been on a business trip. I slept upstairs and listened to the loud wind blowing on the roof. I was reading some tomb robbing novels before going to bed, just waiting for me to scare myself... o(□)o Although it was cold, it was still very, very sunny. When I drew the curtains last night, I suddenly realized that it was getting dark later than before. I was so excited for a long time. Spring should come quickly ~~~~
Eat something warm in cold weather. This cake is guaranteed to warm your heart--magma chocolate cake ~~~~~
Magma chocolate cake-as the name suggests, it is meant to flow like magma. The biggest surprise of this cake is to cut the cake, and the chocolate paste inside will rush out, dig a piece of cake and dip it in the hot chocolate liquid, the taste is so wonderful... The ones made by a certain bei family are so expensive that it is very suitable to make and eat them yourself. Don't miss children's shoes that love chocolate and cake ~(@^_^@)~
There are two methods to make this cake. The former is more troublesome and the latter is more convenient. Before making it, I was very sure that chocolate paste would flow out of the first method, but I lacked confidence in the second method. The main reason was that the method made it impossible to figure out where the chocolate paste came from, so---The finished product picture shows the first method, and the cut open is the second method. The chocolate paste really flows out well. It's a bit amazing.
Practice 1: The magma in the middle and the chocolate cake on the outside are made separately (Material--slurry: 100 grams of dark chocolate, 75ML of light cream; cake: 80 grams of dark chocolate, 80 grams of butter, 100 grams of whole eggs, 100 grams of fine sugar, 20 grams of high-gluten flour)
Practice 2: Magma sandwich and chocolate cake are made together (ingredients-55 grams of butter, 70 grams of dark chocolate, 30 grams of low flour, two whole eggs, 20 grams of fine sugar, and a tablespoon of rum)
Magma chocolate cake
By DarylCorwin
Recipe Recommendations
- light cream 75ML
- dark chocolate 80 grams
- butter 55 grams
- whole egg two
- fine sugar 20 grams
- high-gluten flour 20 grams
- low powder 30 grams
- sweetening
- baking
- an hour
- senior
Steps for Magma chocolate cake
1
Practice 1: Pour the light cream into a small pot and turn off the heat when it boils.
2
Add small pieces of dark chocolate while hot.
3
Stir until all the dark chocolate has melted.
4
Pour the magma paste into a crisper (glass crisper is the best, and oily items are better packed in glass products) until it is not hot and slightly warm, place it in the refrigerator and refrigerate until the magma paste solidifies.
5
Place butter and another 80 grams of dark chocolate in a small bowl. Heat with insulated water until butter and chocolate are all melted, then set aside to cool.
6
The degree of cooling is subject to the fact that the butter chocolate paste can still flow. It is best to put the still warm butter chocolate paste back on the steamer and insulate it with hot water.
7
Pour the beaten egg liquid into a clean basin, then add the fine sugar.
8
Pour the egg liquid and fine sugar into the basin and beat it with a manual egg beater through hot water until the fine sugar is completely dissolved.
9
The temperature at which the fine sugar completely dissolves the egg liquid feels a little warm to the touch. Take off the basin and use an electric egg beater to continue beating until it becomes a thick paste as shown in the picture. When lifting the egg beater, there will be a strip of egg liquid flowing down slowly.
10
Pour the butter chocolate paste into the egg mixture and stir well.
11
If the butter chocolate batter is not flowing at this time, put it back in hot water to warm it up and then put it in the egg batter when it flows again.
12
Sift the high flour into the paste.
13
Stir evenly with a rubber spatula to make the chocolate cake paste, and take out the solidified magma sandwich.
14
To prepare the cupcake mold, first use a spoon to scoop a spoonful of cake paste and place it in the mold.
15
Dig another piece of lava paste and place it on top of the cake paste.
16
Then use a spoon to scoop a spoonful of cake paste and cover it on the lava paste. The mold is about 3/4 of the cup full.
17
I also used this kind of muffin joint mold, which should not stick, but I still put a paper cup mold in the joint mold. This kind of mold will be higher when baked.
18
Heat the middle layer of the oven at 175 degrees for about 15 minutes.
19
Remove the paper film from the baked cake while it is hot, sprinkle with a layer of powdered sugar, and then cut open and eat it will be OK ~~~~~
20
Practice 2: Put the chocolate in a large bowl and melt it over hot water.
21
Add the butter cut into small pieces and stir until the butter melts.
22
Cool the butter chocolate paste and set aside.
23
Put eggs and fine sugar in the basin.
24
Use an egg beater to beat the egg mixture until it is thick, the same as in recipe 1.
25
Slowly pour the egg mixture into the butter chocolate paste.
26
Then add rum and stir well with a manual whisk.
27
Don't over-stir, just mix well.
28
Then sift in the low-gluten flour into the basin.
29
Use a spatula to stir evenly and the cake paste is ready.
30
Use a spoon directly to scoop a spoonful and place it in the mold until 8 minutes full.
31
The middle layer of the oven is at 220 ° C for 8-10 minutes. After taking out the oven and demoulding, sprinkle the powdered sugar while hot. This is cut open.Magma chocolate cake Make Tips
When baking the cake, the time and temperature must be controlled well. After baking, the chocolate liquid inside will not flow out. The cake in the second method is actually taken out before the cake is completely baked, so that there will be chocolate slurry flowing out ~~~~~