Chocolate concave cake

Main ingredients

2 eggs, 2 egg yolks, 30 grams of sugar, 20 grams of honey

Accessories< /p>

40g dark chocolate, 15g cocoa powder, 30g butter, 10g low-gluten flour, 10g milk, 10g rum

How to make chocolate concave cake

1. Six-inch cake mold

2. Cut out the bottom and sides with tin foil and spread them around the cake mold

3. I used Dove chocolate, like this One bar is exactly 43 grams

4. Add dark chocolate, butter and milk together

5. Melt over water and mix well

The melted butter chocolate liquid Keep warm in water. Next, beat the whole eggs

6. 2 eggs and 2 egg yolks

7. Add sugar and honey

8. Beat the eggs at high speed until Medium state

9. Thick, surface scratches are not easy to disappear

10. This is cocoa powder

11. Mix cocoa powder and Add low-gluten flour to the previously melted chocolate liquid

12. Stir evenly

13. Add 10 grams of rum and mix well

14. Take a portion of the beaten whole egg liquid and pour it into the chocolate paste

15. Cut and mix evenly

16. Finally, mix the chocolate paste with all the whole egg liquid

< p>17. Mix evenly, the speed should be fast, and the technique should be accurate. (If you don’t know how, go to Baidu Whole Egg Cake Video to watch the batter cutting and mixing techniques)

18. Oven at 170 degrees, preheat for 5 minutes

Pour the mixed cake batter into the spreader Put it in a tinfoil mold

19. Put it in the oven at 170 degrees for 15-20 minutes

I use a 45-liter oven. Bake it for 15 minutes and it will be tender and have a lot of fluidity. 20 minutes of curing is better, and the internal moisture flow is less

20. Take it out immediately after baking and let it cool

Cooking Tips

I use 45 If you bake it in a liter oven for 15 minutes, it will be tender and have a lot of fluidity. After 20 minutes, it will cure better and the inside will be moist and less fluid.

Different oven brands and sizes require different times and temperatures, so you have to practice it yourself to find the standards that suit your oven.

This recipe is for a six-inch mold. If you make an eight-inch recipe, just double it.