Recipe: Bursting chocolate concave cake

Home Cooking Recipe: Bursting chocolate concave cake

Notes:

Concave cakes have been popular in Japan for a few years. Recently, I also saw Japan's latest popular freshly baked semi-ripe cheese tower. The feeling of the flow is awesome, and the semi-ripe tiramisu. . . Chocolate concave cake can be baked to 5, 7 and 9 minutes to see your favorite. The feeling of the middle of the flow is the best. It is recommended that in order not to make the cake too sweet, the chocolate chooses dark chocolate to reduce the sweetness. Suitable for 6 inch garden

Ingredients:

Steps:

  1. Home Cooking Recipe: Preheat the oven to 170 degrees, mold pad baking paper

    Preheat the oven to 170 degrees, mold pad baking paper

  2. Home Cooking Recipe: Protein mixed egg yolk, add sugar and honey to thicken

    Protein mixed egg yolk, add sugar and honey to thicken

  3. Home Cooking Recipe: Add butter and chocolate to the milk and heat it to melt.

    Add butter and chocolate to the milk and heat it to melt.

  4. Home Cooking Recipe: Add cocoa powder and mix well. Then join the rum.

    Add cocoa powder and mix well. Then join the rum.

  5. Home Cooking Recipe: Add a portion of the whole egg to the cocoa, chocolate solution and mix well

    Add a portion of the whole egg to the cocoa, chocolate solution and mix well

  6. Home Cooking Recipe: Pour the mixture into the whole egg solution and mix well.

    Pour the mixture into the whole egg solution and mix well.

  7. Home Cooking Recipe: Reserve a portion of the stirred egg paste into a small bowl. If you want to explode strongly, you can leave more. . .

    Reserve a portion of the stirred egg paste into a small bowl. If you want to explode strongly, you can leave more. . .

  8. Home Cooking Recipe: The egg paste in the remaining egg pots is sifted into the low powder and stirred evenly.

    The egg paste in the remaining egg pots is sifted into the low powder and stirred evenly.

  9. Home Cooking Recipe: Pour the stirred cake paste from the height into the mold.

    Pour the stirred cake paste from the height into the mold.

  10. Put the small bowl of egg paste on the surface of the cake paste.

  11. Bake at 170 degrees for 20~25 minutes. Increase or decrease as appropriate, with tin foil in the middle 13 minutes. After cooling for a few minutes, remove the surrounding baking paper. After the colder, remove the baking paper from the bottom.

Tips:

1, the cake must be bursting, the baking time is a little longer, the baking paper is covered later, and the maturity is different. Moreover, it avoids the problem of greatly reducing the baking time and making the edge cake not mature enough for the pulp to be blasted. 2. Reduce the excess protein.


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