Chocolate is too soft

Chocolate is too soft

Introduction:

"Chocolate heart is too soft, also known as chocolate lava cake. The mark of successful baking is that after the cake comes out of the oven, the chocolate inside will flow out after it is cut, which is the so-called" heart is too soft ". Because it coincides with Ren Xianqi's famous song "too soft heart", it is often liked by women in love. It makes romantic songs and chocolate silky and strong, bringing people sweet feeling... "

Production steps:

Step 1: cut the butter into small pieces, add it to the dark chocolate, and heat over water until completely melted. Cool to 35 ℃ for use.

Step 2: pour the whole egg and yolk into a clean bowl, add sugar, beat with electric beater, slightly sticky, no need to beat.

Step 3: pour the beaten egg into the chocolate butter mixture.

Step 4: add rum and stir well.

Step 5: sift in the low gluten powder and stir it thoroughly. Mix well until no white powder is visible. Put the batter in the refrigerator for 30 minutes.

Step 6: apply butter or vegetable oil on the inside of the mold, and screen sugar powder to prevent sticking.

Step 7: Refrigerated batter

Step 8: pour the refrigerated batter into the mold until it is seven minutes full.

Step 9: bake in a preheated oven at 220 ℃ for 10 minutes.

Step 10: fresh cake

Step 11: after baking, turn back and demould, sprinkle with powdered sugar, and eat while hot.

Materials required:

Dark chocolate: 70g

Butter: 55g

Yolk: whole egg

Low gluten powder: 30g

Sugar: 30g

Rum: 1 tablespoon

Sugar powder: right amount

Note: baking time must not be too long, otherwise the chocolate will be completely solidified, cut can not flow out, it is not "too soft heart". In addition, because there is no suitable baking bowl, the cake sold poorly and needs to be improved.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet