Chocolate fondant

Chocolate cake

Introduction:

"Chocolate fondant is one of my favorite desserts. Every time I see a scoop of chocolate flowing out of the center of the cake, I feel very happy with the warm and sweet feeling. It's actually very simple. I'll cover it up for you step by step. "

Production steps:

Step 1: prepare all the above materials. Preheat oven 180C.

Step 2: divide 150g of dark chocolate into small pieces and melt them with water. P. S. it is not recommended to heat dark chocolate directly, because it is easy to scorch due to improper heat control.

Step 3: when the general dark chocolate has melted, add 150g salt free butter. The same method is used to melt it.

Step 4: turn off the fire when the butter melts to a little bit, because the remaining butter is warm enough to melt. Completely dissolved dark chocolate and butter should be glossy and delicate.

Step 5: take another bowl, add 85 grams of sugar, I use caster sugar, fine granulated sugar can also be used.

Step 6: add four medium sized eggs

Step 7: beat the sugar and eggs with the egg beater until they are slightly foamy, as shown in the picture.

Step 8: pour the slightly cooled chocolate liquid into the egg liquid in batches. Gently stir the chocolate liquid and egg liquid with a scraper. Be sure to cool down!!! At least the hands don't feel hot when touching the chocolate liquid, because if the temperature of the chocolate liquid is too high, once it comes into contact with the egg, it can directly make the protein into a solid, so there is no way to continue to do it.

Step 9: add a tablet of flour, about 15g. Then, gently wrap the flour into the liquid with a scraper, knowing that no flour particles can be seen.

Step 10: prepare four containers, cocoa powder, butter that has softened slightly at room temperature.

Step 11: dip the softened salt free butter with a brush, and brush the container and all around with butter.

Step 12: spread the cocoa powder over the whole container with the viscosity of butter. P. S. I put some cocoa powder at the bottom of the container first, then turn the container around, so that the cocoa powder will stick to the inside of the container. Finally, I pour the excess cocoa powder into the next container, and so on.

Step 13: pour the liquid in the previous step 9 into four containers, and remember to leave a quarter to a third of the space. Do not fill the container, because the cake will expand and become high during baking. Cool the container in the refrigerator for 15 minutes.

Step 14: place in a 180 degree oven for 10 to 12 minutes. This cake must not be overcooked. We need to keep the flowing parts in the middle. That's the essence. Once overcooked, the outer layer will dry and scorch easily.

Step 15: put the container upside down on a large plate. Because of the cocoa powder, the cake can be easily demoulded from the container. For personal taste, cut some fruit as a device. It is recommended to serve with cream or vanilla ice cream.

Step 16: moment of truth! My favorite place, a spoon down, the middle of the chocolate heart will flow out immediately. This dessert must be hot to eat, with cool vanilla ice cream, the wonderful feeling of the tip of the tongue is self-evident. Because I don't have ice cream on hand, I put a spoonful of cream on it

Materials required:

Dark chocolate: 150g

Salt free butter: 150g

Eggs: four (medium)

Cocoa powder: moderate

Fruit: moderate

Cream: moderate

Sugar: 85

Note: 1. This recipe can be made for four people. 2. In addition to the steps of mixing eggs and sugar, you need to use an egg beater. You can't use an egg beater for other steps!!!! Because we need to retain the air in the protein that has reached the foam before to organize the cake into a fluffy taste. 3. You must use dark chocolate, and at least use dark chocolate with more than 70% cocoa content. 4. Because I don't like too sweet, the amount of sugar in this recipe is less. So the amount of sugar can be adjusted according to personal sweetness.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet