Recipe: Chocolate lava cake
Notes:
Formulated from the baking time of the Miss side, this cake is simple to make, thick chocolate, the cake is opened with a small mouth, the chocolate flows like a volcanic magma, and a spoonful is sent to the entrance. It feels so wonderful! This cake, my daughter often stays up late, of course, people are thin and self-willed, afraid of fat or eat in the morning. Because my daughter loved this cake very much, I did it several times. I thought about writing a recipe and recommend it to a kitchen chef who likes chocolate. Ps, this cake is to be baked at high temperature, deliberately not cooked inside, so the temperature time is very important, in order to achieve the external solid, internal soft heart effect, the best taste of hot food, there is no lava effect after cooling. . There are a lot of kitchen friends worried about having a half-cooked cake. Is there a problem? In fact, there is no need to worry about any problems with uncooked cakes. More than 200 degrees of high temperature can definitely disinfect the batter inside. Of course, if you really care, don't make this cake. Fangzi is the amount of 3 ordinary paper cups.
Ingredients:
- 2 eggs (with 50~60 grams with shell) 2
- Low-gluten flour 30g
- Fine sugar 20g
- Unsalted butter 50g
- Dark Chocolate 60g
- Rum (no need to add) 3~5 grams
Steps:
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I use 85 percent of the chocolate.
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The chocolate butter melts together with a small fire.
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Stir until smooth and no granules, then add rum and mix well, put it to the side and cool it for later use.
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2 eggs and sugar are put into the basin and beaten with a whisk. At the beginning of the game, you can use warm water to fight, and the eggs can be placed at room temperature beforehand.
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It is sent to the grainy road to slow down, the volume becomes bigger, it is thicker, the color is white, and it looks very delicate. The shape of the egg drop will not disappear quickly.
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Add the sieved low-gluten flour.
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Mix with a spatula.
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Mix until no dry powder, if the eggs are in place, it will not defoam.
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Pour in the cooled chocolate sauce.
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Continue to mix evenly with a spatula. The batter is very thick.
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Pour the chocolate cake paste into the mold, 8 minutes full. Refrigerate in the refrigerator for more than half an hour.
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Preheat the oven to 215 degrees in the middle layer for 12 minutes (the surface is bulging is good). The temperature time is controlled according to the oven. This cake is baked for a long time and it will solidify. It will not eat the effect of lava.
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The surface can be sifted with some powdered sugar, and the spoon pokes. The chocolate syrup flows out and it feels wonderful.
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Baking exchange QQ group: under the kitchen toast group 255252486 welcome everyone to pay attention to Sina Weibo: Leibaobao00 WeChat public number: Lei baby's small workshop is easy to answer everyone's questions
Tips:
Chocolate butter can be melted and cooled in advance. Eggs were placed at room temperature beforehand. After the cake liquid is cooked, it can be refrigerated for half an hour to three hours.
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