Chocolate lava cake
By VicentaLakin
Today is the seventh anniversary of the agricultural calendar, the most romantic of our traditional festivals, the "Seven Nights' Days", and is also considered the Chinese Valentine's Day. What's the show on this special day? Would you like to make him a sweet meal? It's the most visible warm heart cake of the New Year's Valentine's Day - the chocolate lava cake. Chocolate lava cakes are called magma chocolate cakes, or soft chocolate cakes. I like to call it a chocolate lava cake, isn't it? With a spoon, the thick chocolate magma in the cake comes out like volcanic lava, and tastes it with a soft outer layer, a soft, soft chocolate mash, a fragrance of mouths, and a twilight taste of bitterness, magical feelings, special tastes. On this special holiday, make a warm and magical chocolate lava cake to him who you love and spend together on the most romantic, amazing, sweetest, satisfying Valentine's Day. The lava chocolate cake is said to be the windfall harvest of a Western pointer baked chocolate cake that was not fully cooked inside, resulting in an internal “softness”. This cake is very simple, but the fire is not easy to control. Burned with little attention and without the soft effect, the “blue rock” would not come out when eaten. If there is not enough time to bake and the external organization is not strong enough, the cake will probably fall down when it comes out. It is important to draw up an important lesson: it is important to be familiar with the performance of their ovens, that the temperature of the ovens varies, and that mastery of their ovens is the key to success! It's best to have an oven thermometer to help you understand the temper of the oven you use and to reduce the failure of the oven because of the temperature deviation。
Recipe Recommendations
- Dark chocolate 70 grams
- butter 55 grams
- eggs one
- egg yolk one
- fine sand 20 grams
- low-gluten flour 30 grams
- rum 1 tablespoon
- powdered sugar a little
- sweetening
- roast
- ten minutes
- ordinary
Steps for Chocolate lava cake
1
Material ready。
2
Eggs and yolks in the bowl, with fine sugar。
3
A hand-to-man egg-to-egg instrument is enough to even some bubbles in the egg fluid without having to break。
4
Black chocolates and butters melt, respectively。
5
The melted butter is added to the black chocolate, evenly mixed。
6
The egg fluid is slowly added to the chocolate butter fluid, evenly mixed。
7
And a big spoon of rum。
8
Add flour after sifting。
9
Scratch it with a rubber razor and scrunch it evenly into smooth cake。
10
In the bowl, butter is painted on the walls, sugar powder is sprayed, chocolate cake is mixed, a lid or film is covered and the fridge is frozen for half an hour or more。
11
The oven is 200 degrees preheated and the bowl is placed in the oven。
12
200 degrees, mid-level, about 18-20 minutes, with surface crusts, drums, microbracks, then sugar powdered on the surface after the stove。Chocolate lava cake Make Tips
1. You must use dark chocolate. I used Dove's rich dark chocolate, which has a rich flavor with a slight bitterness. Using other types of chocolate will not taste as good.
2. Use eggs at room temperature. Eggs taken directly from the refrigerator are too cold and will make the batter too thick.
3. If you don't have rum, you can substitute it with water.
4. After sifting in the flour, do not overmix, as this will also make the batter too thick.
5. First, grease and flour the inside of the baking bowl to ensure it comes out of the mold easily.
6. This cake needs to be baked at a high temperature to quickly set the outer layer while keeping the inside liquid. If it's baked for too long, the inside will solidify, and you won't get the 'lava' flowing out effect when you eat it. If it's not baked long enough, the outer layer won't be firm enough, and the cake might collapse after it comes out of the oven.
7. The baking temperature and time must be controlled carefully. It is not recommended to use a cake pan that is too small, as the small volume will cook through quickly, and you will lose the lava effect.
8. It's best to watch the cake in the oven. Take it out when you see the surface form a crust, with slight cracks and it starts to puff up. If necessary, you can slightly open the oven to touch the surface to feel its firmness, but remember to wear gloves to avoid burns.
9. This cake should be eaten while it's hot. Otherwise, you won't see the chocolate lava flowing out, and the texture will not be as good.
10. If you make a large batch and can't finish it all at once, you can refrigerate the leftovers. When you want to eat it, take it out and microwave it on medium power for 1 minute to restore it to its freshly baked state.