Material: (the weight of this material I made 6cm * 4cm paper cup mould about two and a half cups)
The products include 70g black chocolate, 55g salt free butter, 1 egg, 1 yolk, 20g fine sugar, 30g low gluten flour, 1 spoon of rum (no water can be replaced), a little sugar powder (for surface decoration)
The practice of chocolate magma cake
1. prepare manual egg beater, rubber scraper, flour screen and cake paper cup.
2. weigh all materials.
3. cut small pieces of salt free butter, put it in a large bowl with dark chocolate, and melt in warm water.
4. put eggs and yolks in a bowl, and use a manual beater to disperse (no need to pass) until some bubbles are available.
5. add egg liquid into butter chocolate solution slowly, mix well.
6. add a large spoon of rum and mix well.
7. sift the flour and add.
8. cut and mix evenly with rubber scraper to form smooth paste, wrap the fresh-keeping film and refrigerate it in the refrigerator for half an hour or more.
9. pour the frozen batter into the cake paper cup until it is full by eight. Put it into the preheated oven, bake in 210 degrees middle layer for about 8 minutes. After the cake is out of the oven, cool for a few minutes, carefully demould the cake, sprinkle with sugar powder.
1. chocolate is better black and delicate, and it tastes better. I used 72 black, strong and bitter taste, I have used milk chocolate, but the taste is far less than black.
2. to melt butter and chocolate, it is better to stir the warm water with a spoon to melt slowly. The water temperature should not be too high. It is better to control it below 40 degrees, and the flavor of chocolate will change if the temperature is too high.
3. eggs should be eggs at room temperature. The eggs directly taken out by the refrigerator are too low in temperature, which will make the batter too thick.
4. do not stir the flour excessively after sifting in, otherwise, the batter will be too thick.
5. the temperature and time of baking must be controlled well. It is not recommended to use too small cake mould, otherwise, the cake will soon be baked in small volume without magma effect. Of course, the magma effect is good-looking, it is not very convenient to eat, so if I eat it, I will choose to bake for a little more than one minute, so that the cake will become soft heart state, and it will be convenient and delicious. It depends on everyone’s liking.