Concave cake,

A recently popular dark chocolate cake,

Also known as Explosicum Cake, Flowing Cake and Magma Cake,

In fact, it is a chocolate cake that is not fully baked.

The whole egg sponge was used in the first experiment.

This cake uses a small amount of low flour, and the whole cake body is completely supported by the beaten egg liquid.

The taste is delicate and fluffy,

When I eat it, I feel the bubble burst, and the rustling is great!

Because a lot of black chocolate and cocoa powder are added,

Therefore, it has a very, very rich and mellow taste of chocolate.

The calories are high, but you can't help eating!

material

Ingredients: 2 eggs, 2 yolks, 30 grams of sugar and 20 grams of honey;

Accessories: dark chocolate 40g, butter 30g, milk10g, rum10g, cocoa powder15g, low powder10g.

Chocolate concave cake

1

Six-inch cake mold,

2

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

three

I used chocolate, Dove's bar, 43 grams each.

four

Dark chocolate is mixed with butter and milk.

five

Melt in water and mix well.

The melted butter chocolate liquid is kept warm in water. Next, send the whole egg.

six

2 eggs with 2 yolks,

seven

Add sugar and honey,

eight

The eggbeater is sent to the state shown in the figure at high speed,

nine

Thick, surface scratches are not easy to disappear.

10

I used cocoa powder.

1 1

Adding cocoa powder and low-gluten powder into the melted chocolate liquid,

12

Stir well.

13

Add10g rum and mix well.

14

Take a part of the beaten whole egg liquid and put it out of the chocolate paste.

15

Cut and mix evenly.

16

Finally, the chocolate paste is mixed with all the whole egg liquid,

17

Mix evenly, quickly and accurately. (I won't go to Baidu whole egg cake video to see the cutting method of batter)

18

Oven 170 degrees, preheat for 5 minutes.

15, and the mixed cake paste is poured into the mold covered with tin foil.

19

Put it in the oven, 170 degrees15-20 minutes.

twenty

Let it stand out of the furnace and let it cool.

2 1

What it looks like after cooling.

Tips

I use a 45-liter oven, baking 15 minutes will be tender, with a lot of flow, and curing in 20 minutes will be better, with less internal wet flow.

The time and temperature required by different brands and sizes of ovens are different. Therefore, it is necessary to practice by yourself to find the standard for your own oven.

This square is the amount of six-inch mold. If you make an eight-inch square, double it directly, and the time will be extended.