"Heart is too soft" cake

Overview

It has a rich chocolate aroma. When I hear the name, I will think of its internal structure. The middle of the cake must be soft, which can let the chocolate sauce in the middle show out. But I am too soft, and it seems that I haven’t mastered it enough. It is not very successful. I still need to continue to study, but the taste is really good

Tags

• baking
• cake
• animal whipping cream
• butter
• chocolate
• cocoa powder
• egg yolk
• invading material: butter
• low gluten flour
• whipping cream
• white sugar
• dark chocolate
• protein

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Prepare filling ingredients: Melt the chocolate in a square bowl over water, add butter, whipped cream and stir evenly. Store the melted chocolate sauce in the refrigerator for later use

   

3. 3 Heat the chocolate, whipping cream and butter until the chocolate melts

   

4. 4 Add egg yolk and mix well

   

5. 5 Sift cocoa powder and low-gluten flour into the chocolate sauce

   

6. 6 Gently stir evenly into chocolate batter

   

7. 7 Add sugar to egg whites and beat until stiff peaks form (when you lift the egg beater, it will have straight peaks)

   

8. 8 Add all the meringue into the chocolate batter and mix quickly to avoid defoaming

   

9. 9 Put the batter into the mold and put the previously refrigerated chocolate sauce into the batter

   

10. 10 Put it into the preheated oven and bake it at 180 degrees, then bake it at 150 degrees for 20 minutes (if there is a little more paste, use a paper cup) (use Changdi electric oven CKTF-30GS)

    

11. 11 After taking it out of the oven, demold it and cut it into pieces~~~