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Chocolate lava cake🍰🍫

# Chocolate cake # Baking snacks # Chocolate # Homemade # Trending

Raw materials:

(This amount is about 4-6 cups, depending on the size of the foil cup)

• Dark Chocolate: 150 grams (60% or more concentration recommended)

• Fresh butter: 100 grams

• Chicken egg (No. 2): 2 eggs

• Egg yolk (add ruff): 2 eggs

• Sugar: 60-80 grams (adjustable according to preference)

• Utility Powder: 30 grams (glide first)

• Vanilla scent: 1 teaspoon

• Salt: 1 handful

Making steps

1. Prepare to print: Apply a thin layer of butter to the inside of the foil cup and sprinkle a thin layer of cocoa powder or flour, knocking off the excess. This method will make the cake easy to stick to the cup and unwrap.

2. Melt Chocolate: Slice Chocolate and Butter into Small Pieces and Melt (Use Microwave in 30 Seconds at a Time or Place on a Hot Water Bowl - Double Boiler). The poor are silky, homogeneous, and set aside to warm.

3.Whisk the egg: In another mixing bowl, whisk the chicken egg, yolk, granulated sugar and salt with hand muzzle, until the mixture is lighter in color and begins to fluff.

4.Mix: Gradually pour the melted chocolate into the egg bowl. Stir well, followed by the vanilla scent.

5.Put on the dough: Sifting down the general-purpose dough. Use a rubber pie to coax until smooth into one meat (do not people too long).

6.Scoop Insert Print: Scoop Ingredients Insert Prepared Foil Cup About 3 / 4 of a Cup

7. Baking:

• Warm Oven First: At 200 ° C

• Bake: Bake for 8-10 minutes. (Must be secretly guarded in front of the stove)

💡 important trick to be "lava."

• Don't bake too long: This is the most important point! The edge of the cake must be cooked and persistent, but the middle should still look pale or soft. If baked too long, the meat will be cooked, all turned into a normal chocolate cake.

• Break before unpacking: Once removed from the stove, hold for 1-2 minutes, set a little and then unpack the print or serve. This will help the lava inside flow well.

• Serving with: Vanilla ice cream or berry family fruits will match very well.

4/27 Edited to

... Read moreจากประสบการณ์การอบเค้กช็อกโกแลตลาวาเองที่บ้าน ผมพบว่าสิ่งที่สำคัญที่สุดสำหรับเค้กชนิดนี้คือการควบคุมเวลาและอุณหภูมิอบให้แม่นยำ เพราะหากอบนานเกินไปจะทำให้ไส้ลาวาในเค้กแข็งตัวจนหมดความละมุนที่หลายคนหลงรัก การเตรียมพิมพ์ด้วยการทาเนยและโรยผงโกโก้บางๆ ก่อนเทส่วนผสม เป็นวิธีลัดง่ายๆ ที่ช่วยป้องกันเค้กติดพิมพ์และแกะออกได้สะดวก หลังจากอบเสร็จ ควรพักเค้กไว้ประมาณ 1-2 นาที จะทำให้เนื้อลาวาเซ็ตตัวพอดีแต่ยังคงไหลเยิ้มเมื่อกัด นอกจากนี้ การเลือกใช้ดาร์กช็อกโกแลตที่มีความเข้มข้น 60% ขึ้นไปจะช่วยเพิ่มรสชาติขมหวานของช็อกโกแลตให้อร่อยกลมกล่อมอย่างลงตัว สำหรับผู้ที่ชอบความหวานน้อยสามารถลดปริมาณน้ำตาลตามชอบ และอย่าลืมหัวใจหลักคือการตีไข่ให้ขึ้นฟู ทำให้เนื้อเค้กนุ่มฟูช่วยให้ลาวาไหลเยิ้มสวยงาม เค้กช็อกโกแลตลาวาเหมาะอย่างยิ่งสำหรับการทำขนมโฮมเมดในบ้าน เพื่อเพลิดเพลินในวันหยุดหรือโอกาสพิเศษ การเสิร์ฟคู่กับไอศกรีมวานิลลาหรือผลไม้ตระกูลเบอร์รี่ช่วยเพิ่มความสดชื่นและรสสัมผัสที่ตัดเลี่ยนได้เป็นอย่างดี เหมาะสำหรับให้เพื่อนหรือครอบครัวได้ชิมและแชร์ความอร่อยในบรรยากาศอบอุ่น สุดท้าย อย่าลืมเฝ้าหน้าเตาอบอย่างใกล้ชิด เพราะเวลาไม่ถึง 10 นาทีอาจเปลี่ยนเค้กช็อกโกแลตลาวาให้กลายเป็นเค้กช็อกโกแลตปกติได้ การทำเค้กชนิดนี้จึงต้องใช้ความใจเย็นและความตั้งใจ เพื่อผลลัพธ์ที่ดีที่สุดซึ่งรับรองว่าจะทำให้คุณหลงรักเค้กช็อกโกแลตลาวากันอย่างแน่นอน!

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