Chocolate cake(qiao ke li rong jiang dan gao )

Chocolate cake

Introduction:

"If you're afraid of getting fat, you'd better have a look. Don't fall into this sweet trap! This is definitely a chocolate cake with super high calorie, but also super taste. Use a small spoon to make a cut along the top of the scorched black. The wrapped hot chocolate flows out slowly. It's crisp on the outside and soft on the inside. The taste is delicate and thick. It melts in the mouth like cream. You can't stop eating it, and your mood is plump immediately. Everything is beautiful and irresistible! Chocolate melting cake is also called chocolate heart too soft, or soft heart chocolate cake, also known as soft heart chocolate cake. It is said that it was made by a New York pastry chef who accidentally took out the uncooked chocolate cake and later became a fashion cake. "

Production steps:

Step 1: heat the dark chocolate and butter in water.

Step 2: stir until fully blended and let cool.

Step 3: put the egg and yolk into the container, add the sugar and beat with medium speed.

Step 4: when you hit 60% of your hair, you will feel slightly flowing and the lines will not disappear immediately.

Step 5: add chocolate butter and a little rum into the egg mixture.

Step 6: sift in the low gluten flour and mix well with a rubber scraper to make the cake paste.

Step 7: put the cake paste into a silica gel cup, about 8% full.

Step 8: preheat the oven to 220 degrees, middle layer, heat up and down, 8-10 minutes, then eat while hot.

Materials required:

Dark chocolate: 140g

Low gluten flour: 40g

White granulated sugar: 40g

Salt free butter: 110g

Eggs: 2

Egg yolk: 2

Rum: a little

Cocoa powder: a little

Note: 1. The melting chocolate cake depends on the uncooked heart to achieve the effect of magma. Therefore, the baking temperature should be high, and the quick baking method should be used to ensure that when the skin solidifies and becomes crisp, the heart is still flowing. When it comes out of the oven, it must be eaten while it is hot, and the taste is the best. 2. This cake chocolate consumption is very large, generally choose chocolate with more than 70% cocoa content, taste mellow and not very sweet and greasy, but there are not many on the market, so according to local conditions, choose dove's mellow dark chocolate.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qiao Ke Li Rong Jiang Dan Gao