Chocolate Savarin

Name: Chocolate Savarin
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 105g butter; 90g Low powder; 75g Powdered sugar; 5.5 tsp corn starch; 15g Almond powder; 35g yolk; 20g milk; 1/2 tsp Vanilla extract; 1 tbsp Chocolate chips; 38g Light cream; 45g Dark Chocolate Coin

by Cooking for baby

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Chocolate Chavarin is a well-known traditional French dessert. The characteristic of the shape is that the center part is recessed and filled with chocolate filling. It is the French representative of the room temperature cake, which has a very Parisian and expensive feeling. The more you use the Changdi 3.5 version of the electric oven, the more you use it, the more you like it. Its precise temperature and even coloring. Then I used a flower-shaped silicone mold to make the final product of this chocolate savarin cake very beautiful, almost perfect. "

Chocolate Savarin

1. The butter is softened at room temperature and sifted into the mixture of low powder, powdered sugar and cornstarch.

2. Mix it slightly with a spatula.

3. Then switch to an electric whisk from slow to rapid mixing into a smooth and delicate paste.

4. Add almond flour, then add egg yolk, milk and vanilla extract separately.

5. Use a quick stir evenly.

6. Add chocolate chips.

7. Use a spatula to gently stir in irregular directions to form a uniform batter.

8. Put the batter into the silicone mold.

9. Preheat the Changdi 3.5 version CKTF-32GS oven, put the cake in the oven, the middle and lower layer, bake the upper and lower fire at 180 degrees for about 30 minutes.