Chocolate Magma Cake-thick Chocolate Melts in Your Mouth, Soft and Mellow

Name: Chocolate Magma Cake-thick Chocolate Melts in Your Mouth, Soft and Mellow
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g dark chocolate; 100g Animal whipped cream; 30g butter; 20g cocoa powder; 40g Low-gluten flour; 2 pcs protein; 2 pcs yolk; 20g Caster sugar

by I love tomato food

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

This little cake, some people call it a pop cake, is it very vivid, isn't it?
This is a special chocolate cake. The outside is a soft chocolate cake, and the inside is delicious chocolate sauce, just like a candy with wine. Poke a hole in the edge with a fork, and the rich chocolate liquid will flow out like magma. After a bite, the mouth is full of the rich aroma of chocolate. It melts in the mouth, soft and mellow, and I fall in love with it once I eat it. "

Ingredients

Chocolate Magma Cake-thick Chocolate Melts in Your Mouth, Soft and Mellow

1. Invagination production method. 60g of dark chocolate, 40g of whipped cream, and 8g of butter are put together in an egg-beater and heated until melted

2. well mixed

3. Put the melted chocolate sauce in the refrigerator until semi-solid

4. Cake making method. 50g of dark chocolate, 100g of whipped cream, and 30g of butter are heated into chocolate sauce

5. Add the egg yolk to the melted chocolate sauce and mix well

6. Sift the cocoa powder and low-gluten flour into the stirred chocolate sauce

7. Stir into a chocolate batter

8. The egg whites are added to the fine sugar in batches to make a hard foam

9. Add all the whipped egg whites to the chocolate batter

10. Quickly mix into cake batter

11. Spoon the mixed cake batter into a paper cup until it is 70% full

12. Use a spoon to scoop out a piece of soft heart and add it to the middle of the cake batter. After adding all of it, put it in a preheated 170° oven, and bake for 30 minutes

13. After the cake becomes warm, buckle the cake back into the tableware, tear off the paper cup and demould it

Tips:
Precautions:

1. The chocolate soft filling must be frozen and hard to sink to the bottom of the cake. It is best to put the cake batter into a paper cup and then remove the soft filling from the refrigerator, otherwise the soft filling will melt if left at room temperature for too long, causing it to fail to sink. Into the cake batter.

2. There may be chocolate sauce leakage at the bottom of the cake, so after demoulding, you must first buckle it on the plate, and then carefully tear off the paper cup.

3. The freshly baked cake cannot be demoulded immediately. At this time, the cake is not hard and will be deformed. The cake can only be demoulded when it is warm and the sides are free from the paper cup.

4. If you want the cake that has been completely cooled to soften and return to its fluid state, you can use a microwave oven to heat it on a low heat for 1 minute.