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Chocolate lava cake.

Food Material List

  • 1 65% dark chocolate (the higher the recommended content, the better) 120g
  • 2 butter 100g
  • 3 Low powder 30g
  • 4 Egg Two
  • 5 Yolk One
  • 6 Granulated sugar 60g
  • 7 Icing Few. To embellish.

Operational steps

  • 1 Melt butter and chocolate in water. Spare.
  • 2 Egg. Yolk. Stir in sugar until froth. Add sifted flour.
  • 3 Pour the egg mixture into the chocolate butter mixture. Stir up and down evenly. Pour into the silica gel mould.
  • 4 Store in the refrigerator for 20 minutes. Preheat up and down at 180 degrees. Roast for 10 minutes, then turn 200 degrees and bake for another two minutes.
  • 5 Demoulding after cooling. Sift a little icing to finish.

Tips

Silica gel moulds for this time. Personally, I think its better to use paper cup to melt the pulp. The cooling demoulding time of the silica gel mould is also eliminated.

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