Chocolate magma cake: thick chocolate melts at the entrance, soft and mellow(qiao ke li yan jiang dan gao nong nong qiao ke li ru kou ji hua mian ruan chun xiang )

Chocolate magma cake: thick chocolate melts at the entrance, soft and mellow

Introduction:

"This little cake, some people also call it a popsicle cake. It's very vivid, isn't it? This is a special chocolate cake. The outside is a soft chocolate cake, and the inside is a delicious chocolate sauce, just like candy with wine in it. Poke a hole in the edge with a fork, and the rich chocolate liquid will flow out like magma. Taste, mouth is full of chocolate rich flavor, mouth is melt, soft mellow, eat once fell in love with it

Production steps:

Step 1: making method of invagination. Put 60g dark chocolate, 40g light cream and 8g butter together in an egg beater. Heat in water until melted

Step 2: mix well

Step 3: refrigerate the melted chocolate sauce until it is semi-solid

Step 4: cake making method. Dark chocolate 50g, light cream 100g, butter 30g, heat into chocolate sauce

Step 5: add the yolk to the melted chocolate sauce and stir well

Step 6: sift the cocoa powder and low gluten flour into the chocolate sauce

Step 7: stir into chocolate batter

Step 8: add the protein into the sugar to form a hard foam

Step 9: add all the protein to the chocolate batter

Step 10: quickly turn into cake paste

Step 11: spoon the batter into the paper cup until it is 7% full

Step 12: dig out a soft core with a spoon, add it into the middle of the cake batter, add all the ingredients, put it into a preheated 170 ° oven, heat up and down, bake in the middle for 30 minutes

Step 13: when the cake becomes warm, put the cake back into the tableware, tear off the paper cup and demould

Materials required:

Dark chocolate: 50g

Animal light cream: 100g

Butter: 30g

Cocoa powder: 20g

Low gluten flour: 40g

Protein: 2

Egg yolk: 2

Fine granulated sugar: 20g

Note: Note: 1, chocolate soft heart stuffing must be frozen hard before it is easy to sink to the bottom of the cake, it is best to put the cake paste into a paper cup and then take out the soft heart stuffing from the refrigerator, otherwise the soft heart stuffing will melt at room temperature for too long, causing it can not sink into the cake paste. 2. There may be leakage of chocolate sauce at the bottom of the cake, so after demoulding, you should first buckle it on the plate, and then carefully tear off the paper cup. 3. The freshly baked cake cannot be demoulded immediately. At this time, the cake does not harden and will deform. It can be demoulded only when the cake is warm and all sides are separated from the paper cup. 4. If the cake is completely cooled, if you want to recover the flowing state, you can heat it in the microwave oven with low heat for 1 minute.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Qiao Ke Li Yan Jiang Dan Gao Nong Nong Qiao Ke Li Ru Kou Ji Hua Mian Ruan Chun Xiang