Chocolate Concave Cake
by Huang Shiren 61
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Put the chocolate, butter, and milk into the container together.
2. The insulation water melts.
3. Sift in low-gluten flour and cocoa powder and mix until there are no particles.
4. Pour in the rum.
5. Mix well and set aside.
6. Add sugar and honey to eggs and egg yolks.
7. Beat the eggs in warm water until there are obvious lines.
8. Take one third of the egg batter and pour it into the chocolate batter, stir evenly.
9. Pour the mixed batter into the remaining batter.
10. Stir evenly.
11. Spread tin foil in a 6-inch mold.
12. Pour the batter into the mold.
13. Preheat the oven to 170 degrees and bake for 15 minutes.
14. After baking, put it on the grill to let cool.
15. The middle of the cake will sink when it is cold.
16. There is a flow core in the middle of the cut. If you like more flow cores, you can reduce the baking time appropriately.
