"Too soft heart" cake

"Too soft heart" cake

Introduction:

"I have a strong chocolate flavor. My heart is too soft. When I hear the name, I will associate it with its internal organization. The middle of the cake must be soft, which can make the chocolate sauce in the middle reveal. But my heart is too soft, and I don't seem to have mastered it well enough. It's not very successful. I have to continue to study it, but the taste is really good."

Production steps:

Materials required:

Egg yolk: 2

Light cream: 100g

Chocolate: 40g

Butter: 30g

Low gluten flour: 40g

White granulated sugar: 20g

Protein: 2

Cocoa powder: 10g

Invagination material: butter: 8g

Animal light cream: 50g

Dark chocolate: 60g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: bitter