Chocolate Popsicle Cake

Name: Chocolate Popsicle Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g dark chocolate; 55g butter; 1 piece egg; 1 piece yolk; 20g Caster sugar; 30g Low powder; 1 tablespoon (about 15ml) rum; A little for decoration Powdered sugar

by Smart Food Square

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Pay attention to the WeChat public account: Smart Food Reply "Blast Cake" to view this video tutorial.
The chef said that half-cooked cakes don't have to worry about any problems with unbaked cakes. The high temperature of 220° can definitely disinfect the batter inside.

But the baking time must also be controlled properly. If the baking time is short, the chocolate inside will not solidify at all, and once it is scooped, it will flow like water. If the baking time is too long, the chocolate inside will not flow out, and neither the taste nor the vision will be so good. "

Ingredients

70g Dark Chocolate
55g Butter
1 piece Egg
1 piece Yolk
20g Caster Sugar
30g Low Powder
1 tablespoon (about 15ml) Rum
A little for decoration Powdered Sugar

Chocolate Popsicle Cake

1. Prepare materials.

2. Melt the chocolate and butter in insulated water.

3. Add 1 egg and 1 egg yolk to sugar and beat until the color turns white.

4. Pour the chocolate liquid into the egg liquid, mix well, and add the rum.

5. Sift in low powder, mix well, put in a piping bag and refrigerate for 30 minutes. The lady chef specially explained that about the step of sifting in low flour, don't omit it, otherwise the taste of the cake will be much worse.