Chocolate Lava Cake: the most representative heartwarming cake on Valentine's Day(qi xi qing ren jie zui ju dai biao de nuan xin dan gao qiao ke li rong yan dan gao )

Chocolate Lava Cake: the most representative heartwarming cake on Valentine's Day

Introduction:

"Today is the seventh day of the seventh month of the lunar calendar. It is the most romantic" Tanabata Festival "in China's traditional festivals. It is also known as" Chinese Valentine's day. ". What's on this special day? Do you want to make a sweet food for your dear? Introduce the chocolate lava cake, the most representative heartwarming cake of Tanabata Valentine's day. Chocolate lava cake is also called magma chocolate cake, or soft chocolate cake. I like to call it chocolate lava cake, isn't it very image? Poke a hole with a spoon, and the rich chocolate slurry in the cake flows out like lava. Taste the crisp outer layer, thick and soft chocolate sweet slurry, full of fragrance, with the pure bitterness, magical feeling and special taste of dark chocolate. In this special festival, make a warm and magical chocolate lava cake for your loved one, and spend the most romantic, amazing, sweet and satisfying Valentine's day together. Lava chocolate cake is said to be an unexpected harvest of a western chef who baked chocolate cake with insufficient heat. The inside of the cake was not completely baked, resulting in the effect of "soft heart" inside. The process of making this cake is very simple, but the heat is not easy to master. If you don't pay attention to it, it's roasted. It doesn't have the effect of softening the heart. When you eat it, it won't have the effect of "lava" flowing out. If the baking time is not enough and the external organization is not strong enough, the cake may "lie down" after coming out of the oven. Summarize an important experience: must be familiar with their own oven performance, different oven temperature will be different, to master their own oven is the key to success! It's better to have an oven thermometer, which can help you understand the temper of the oven you use and reduce the failure caused by oven temperature deviation. "

Production steps:

Step 1: the material is ready.

Step 2: put the eggs and yolks into the bowl, add the sugar.

Step 3: beat the egg with a hand beater until the egg is even and foamy.

Step 4: melt the dark chocolate and butter separately in hot water.

Step 5: add the melted butter to the dark chocolate and stir well.

Step 6: slowly add the egg liquid into the Chocolate Butter liquid and stir well.

Step 7: add 1 tablespoon of rum and mix well.

Step 8: sift the flour and add in.

Step 9: use a rubber scraper to stir fry the cake evenly into a smooth paste.

Step 10: spread butter on the inside of the baking bowl, sprinkle with powdered sugar, pour in the mixed chocolate cake paste, cover or wrap with plastic wrap, and refrigerate for half an hour or more.

Step 11: preheat the oven 200 degrees and put the baking bowl into the oven.

Step 12: 200 degrees, middle layer, about 18-20 minutes, surface crusting, bulging, micro crack can be, after the furnace surface sprinkled with powdered sugar.

Materials required:

Xiangnong dark chocolate: 70g

Butter: 55g

Egg: 1

Egg yolk: 1

Fine sand: 20g

Low gluten flour: 30g

Rum: 1 tablespoon

Powdered sugar: a little

Note: 1, chocolate must use black Qiao, I use dove's fragrant dark chocolate, taste rich slightly bitter, with other chocolate taste is far less than black Qiao. 2. Eggs should be at room temperature. If the temperature of eggs is too low, the batter will become too thick. 3. No rum can be replaced by water. 4. Don't over stir the flour after sieving, otherwise the batter will be too thick. 5. The inner wall of the baking bowl should be coated with oil and dusted before demoulding. 6. This kind of cake needs to be baked with high temperature, so as to quickly shape the outer cake, while the inner one is still liquid. If the baking time is too long, the internal solidification, eating time will not have "lava" flow out of the effect. If the baking time is not enough and the external organization is not strong enough, the cake may "lie down" after coming out of the oven. 7. The baking temperature and time must be well controlled, and it is not recommended to use too small cake mould, otherwise the cake will be small in size, and the whole baking will not have the effect of magma soon. 8. It's better to observe in front of the oven. If you see the crusts, cracks and bulges on the surface, you can get out of the oven. If necessary, you can open the oven slightly to touch the surface and feel the hardness of the surface. But remember to wear gloves to avoid scalding. 9. This cake should be eaten while it's hot, otherwise you can't see the inner chocolate flowing out, and the taste will be reduced. 10. If you can't finish it at one time, you can refrigerate it in the refrigerator. When you eat it, you can take it out and heat it in the microwave oven for 1 minute, which can achieve the effect when it is just out of the oven.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Qi Xi Qing Ren Jie Zui Ju Dai Biao De Nuan Xin Dan Gao Qiao Ke Li Rong Yan Dan Gao