Egg 4 fine sugar100g

Butter150g Hershey chocolate sauce100g

Self-raising flour 200g cocoa powder 2 tablespoons.

Instant coffee, two small bags of Bailey liqueur, 3 tablespoons

Hot water100g low-gluten flour.

Cream100g dark chocolate100g

Steps of chocolate mirror cake

1.? Grease the inside of the mold and sprinkle a thin layer of low-gluten powder, so that it is convenient to demould when baking.

2.? Oven 170 degree preheating

3.? Soften the butter at room temperature, add sugar in three times, and beat until it turns white and has no particles.

4.? Add chocolate sauce and cocoa powder and stir well.

5.? Add eggs one by one and beat well. Hot water melts the coffee powder, and when it cools, it is poured into the chocolate syrup.

6.? Sift the self-raising flour, pour it into the chocolate syrup several times, slowly turn it over and mix well, and don't mix it in circles.

7.? Pour the flour paste into the cake mold until it is seven minutes full. If there is excess flour paste, you can prepare several high-temperature resistant paper cups in advance and fill them to seven minutes full.

8.? Put them into the oven together, bake at 170℃ 1 hour, take them out and demould them.

9.? After cooling thoroughly, stick some small holes in the surface of the cake with toothpicks and pour baili sweet wine for later use.

10.? Mirror chocolate sauce: add fresh cream and instant coffee, turn off the heat immediately after boiling on low heat, pour in chocolate chips and stir until it melts.

1 1.? When it is all cool and thick, slowly pour it on the chocolate cake. Spread some almond slices on the top of the cake and sprinkle some powdered sugar.

Tips

1, if there is no Hershey chocolate sauce,150g dark chocolate can be chopped and melted in water to replace it. At this time, the amount of sugar is suggested to increase by about 30 grams.

2. After the flour is put in, the stirring must be light to avoid tendons. Self-raising flour is the steamed stuffed bun and steamed bread powder sold in supermarkets.

3. If there is no Bailey liqueur, you can use brandy, rum and other foreign wines instead. Friends who are not particularly fond of wine, don't add it.

4. After the mirror chocolate sauce is cool, put it in the refrigerator for ten minutes (at most 10 minute, it will solidify after a long time), which will be thicker and thicker on the cake surface. Make sure that the cake is thoroughly cooled when showering.

5. Sprinkle powdered sugar before eating, otherwise it will melt after a long time and affect the decorative effect.

6. This cake can be kept in the refrigerator for about a week. Take it out half an hour before eating, and the taste will be softer.

7. Excess mirror chocolate sauce can be refrigerated in the refrigerator. After solidification, it will be smeared on cakes and bread, and it will not be wasted. You can bite it in the microwave oven, turn it into slurry and pour it on ice cream to eat.