My baking time is for the surprise of the moment - magma chocolate cake

My baking time is for the surprise of the moment - magma chocolate cake

Introduction:

"It's cooling down again these days. It's cold in Beijing, not to mention the strong wind. These two days, I caught up with my man on a business trip. I was sleeping upstairs listening to the sound of the strong wind blowing on the roof. Before I went to bed, I was watching some tomb raiding novels, waiting to scare myself... O (╯□) o it's not too cold. It's still very sunny. When I pulled the curtains last night, I suddenly found that it was darker than before It's late, and I've been excited for a long time. Come on, spring. On a cold day, I want to eat something warm. This cake is guaranteed to be warm to your heart --- magma chocolate cake ~ ~ ~ ~ magma chocolate cake --- as the name suggests, it's just like magma that can flow. The biggest surprise of this cake is to cut the cake, and the chocolate slurry inside will rush forward It's wonderful to dig a cake and dip it in the hot chocolate liquid... The price of a Bei's is so expensive that it's very suitable to cook it by yourself. Don't miss the children's shoes that love chocolate and cake@^_ ^@) ~ this cake can be made in two ways. The first one is more troublesome and the latter one is easier. Before making the cake, I was quite sure that the first one would definitely have chocolate pulp flowing out, but I was a little less confident about the second one. The main reason is that people can't figure out where the chocolate pulp came out, so the whole picture of the finished product is the first one, and the second one is cut open Practice 1: the magma inside and the chocolate cake outside are made separately (material: melting slurry: 100g dark chocolate, 75ml light cream; cake: 80g dark chocolate, 80g butter, 100g whole egg, 100g fine granulated sugar, 20g high gluten flour). Practice 2: magma inside and chocolate egg The cake is made together (ingredients: 55g butter, 70g dark chocolate, 30g low flour, two whole eggs, 20g fine granulated sugar, and a tablespoon of rum)

Production steps:

Step 1: Method 1: pour the cream into a small pot and turn off the heat when boiling.

Step 2: add small pieces of dark chocolate while it's hot.

Step 3: stir until all the dark chocolate has melted.

Step 4: pour the magma paste into the fresh-keeping box (glass box is the best, oily things are best in glass products) until it is not hot and slightly warm, and put it into the refrigerator until the magma paste solidifies.

Step 5: put the butter and the other 80 grams of dark chocolate together in a small bowl, heat over hot water until all the butter and chocolate melt, then put them aside to cool and set aside.

Step 6: the degree of cooling should be based on the fact that the butter chocolate paste can still flow. It's better to put the slightly warm butter chocolate paste back on the steamer and keep warm with hot water.

Step 7: pour the egg liquid into a clean basin, then add the sugar.

Step 8: pour the egg liquid and sugar into the basin. First, beat the egg liquid and sugar with the manual beater through the hot water until the sugar is completely dissolved.

Step 9: the temperature when the sugar is completely dissolved in the egg liquid feels a little bit warm. Take down the basin and use the electric egg beater to continue to beat it. Stir it into a thick paste as shown in the figure. When you lift the egg beater, a thick line of egg liquid will flow down slowly.

Step 10: pour the butter chocolate paste into the egg paste and stir well.

Step 11: if the butter chocolate paste is not flowing at this time, put it back into hot water to warm up, and then put it into the egg paste when it flows.

Step 12: sift the high flour into the paste.

Step 13: stir evenly with a rubber scraper, and the chocolate cake paste is ready. Take out the solidified magma sandwich.

Step 14: prepare the cupcake mold. First, put a spoon of cake paste into the mold.

Step 15: dig another piece of magma paste and put it on the cake paste.

Step 16: then use a spoon to scoop a spoon of cake paste and cover it on the magma paste. It's almost 3 / 4 cup full.

Step 17: you also use this muffin mold, which should not stick, but you still put a paper cup mold in the mold, which is higher when baked.

Step 18: the middle layer of the oven is 175 degrees for about 15 minutes.

Step 19: when the cake is hot, tear off the paper film, sprinkle a layer of powdered sugar, and then cut it to eat~~~~~~

Step 20: procedure 2: melt the chocolate in a large bowl with hot water.

Step 21: add the butter cut into small pieces and stir until the butter melts.

Step 22: cool the butter chocolate paste and set aside.

Step 23: put eggs and sugar in the bowl.

Step 24: beat the egg with an egg beater until the egg is thick. The consistency is the same as that in the first step.

Step 25: slowly pour the egg into the butter chocolate paste.

Step 26: add the rum and stir well with a hand beater.

Step 27: do not over stir, mix well.

Step 28: sift in the low gluten flour.

Step 29: stir evenly with a scraper, and the cake paste is ready.

Step 30: put a spoon directly into the mold and fill it with 8 points.

Step 31: the middle layer of the oven is 220 degrees, 8-10 minutes. After demoulding, sprinkle the powdered sugar while it is hot. This is cut.

Materials required:

（1） Dark chocolate: 100g

Cream: 75ml

Dark chocolate: 80g

Butter: 55g

Whole egg: two

Fine granulated sugar: 20g

High gluten flour: 20g

（2） Dark chocolate: 70g

Low powder: 30g

Rum: one teaspoon

Note: when baking the cake, the time and temperature must be well controlled. After baking, the chocolate liquid will not flow out. In fact, the second way is to take out the cake before it is completely baked. In this way, the chocolate slurry will flow out~~~~~~

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet