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
Preheat the oven to 170 degrees, mold pad baking paper
Protein mixed egg yolk, add sugar and honey to thicken
Add butter and chocolate to the milk and heat it to melt.
Add cocoa powder and mix well. Then join the rum.
Add a portion of the whole egg to the cocoa, chocolate solution and mix well
Pour the mixture into the whole egg solution and mix well.
Reserve a portion of the stirred egg paste into a small bowl. If you want to explode strongly, you can leave more. . .
The egg paste in the remaining egg pots is sifted into the low powder and stirred evenly.
Pour the stirred cake paste from the height into the mold.
Put the small bowl of egg paste on the surface of the cake paste.
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.
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.