Chocolate burst cake

Overview

Follow the WeChat public account: Smart Food Reply to Explosive Cake to view this video tutorial. Beautiful Chef said that you don’t have to worry about any problems with half-cooked cakes or underbaked cakes. The high temperature of 220° can definitely sterilize the batter inside. But the baking time must be controlled well. If the baking time is short, the chocolate inside will not solidify at all, and it will flow like water all over the plate as soon as it is scooped out. If it is baked for too long, the chocolate inside will not flow out, and the taste and visuals will not be that good.

Tags

• baking
• children
• afternoon tea
• butter
• cake flour
• egg
• egg yolk
• rum
• dark chocolate
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Melt chocolate and butter over hot water.

   

3. 3 Add 1 egg and 1 egg yolk to sugar and beat until pale in color.

   

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

   

5. 5 Sift in the flour and mix well, put it into a piping bag and refrigerate for 30 minutes. The beautiful chef specially told me not to omit the step of sifting in the cake flour, otherwise the taste of the cake will be much worse.

   

6. 6 Put into the mold, preheat the oven to 220 degrees and bake for 10 minutes.

   

7. 7 Success.

   

8. 8 Exploding cake