When I put out the box, I turned it out and felt it with the remaining 65% chocolate coins. I don’t have to be broken. I just said that it’s just 60g. I think of this little cake. Since I have eaten it in Joy City, I love it. Sold to 12 yuan (now hhh price increase, but will not have eaten outside after doing it yourself) After the actual operation, I found that this cake is really super simple and really super delicious [【[【[! Eyes! 】]]]]] summed up a lot of questions that everyone asked! Q: Why is there no pulp? A: Because the oven has different tempers or the cake is too thin to be baked. Please reduce the baking time or change the mold to a little bit ~ Q: Can you use cocoa powder instead of chocolate? A: The answer is yes, but the liquidity may be relatively poor, and the taste is not as good as chocolate. Q: What chocolate is used? A: In theory, any chocolate can be, but milk chocolate and the like will be sweet, pay attention to sugar reduction. Therefore, it is recommended to choose dark chocolate with higher purity! Q: What mold is used? Is it difficult to demould? A: Don't use a too thin egg mold. It is too thin to be easily penetrated. There is still a certain thickness in my picture. It is recommended to use a paper cup or paper tray to bake! You can eat it once you tear it off! No demoulding troubles! Always remember to apply butter to the mold~! Otherwise it is difficult to demould ~! Q: Can you not add rum? A: You can't add it! Another: honey and matcha taste I have not tried so there is no way to give advice ~ there is any problem can be asked in the comments ~ I will see the answer ~! This is really simple~ I wish everyone can succeed*^_^*~
Chocolate butter is heated and melted with water~ Smooth and no particles~ Add rum and mix evenly (add as much as possible, I add a bottle of lid).
Two eggs into the basin ~ eggbeater starts to hit at high speed
Hit a lot of big bubbles. Pour in the fine sugar and continue to send it.
Send it to the delicate, it will be thicker ~ the color will also fade. Send it to almost twice the volume. Still the little trick. The toothpick is inserted and will not fall~
Sifting the flour~ Stirring evenly with a spatula
Place the chocolate sauce that is not hot (40 degrees or less) into the cake paste.
Apply some butter to the mold (good release ≧ _ ≦)
Pour the chocolate cake paste (feel very sticky, the flow is very slow. If it is very thin, it should be less successful) 8 points is full. I am a little full
I put it in the refrigerator for more than half an hour. I put it in the refrigerator and went out to play. . It’s about 3 hours to come back.
Send it to a preheated oven. It is good to bake at 220 degrees for 8 minutes. (The ovens in different homes have temperature differences. It is recommended to stare at the first time when roasting. The surface is bulging. It is good because the inside is flowing, so it will be retracted when it is cold.) This is just baked. Look
Demoulding ~ some sugar powder on the sieve ~ beautiful
Poke it. The chocolate syrup will flow out. The taste is very happy~
1. This amount is like the little mold I used. Packed with six. If you use a muffin paper cup, you can only install about 3-4 or so. 2. Rum can be added according to your own preferences, or you can not add it. 3. You can put the cake paste in the refrigerator and then put it into the mold. 4. The cake that is cooked well is not bad after eating. It is that the heart will not flow too much. Will be more like chocolate sauce ~