Chocolate sweetheart, just like the lover's heart, full of joy. The tissue inside the cake is fine and soft, blending into a smooth and thick taste that wraps around the tip of the tongue. The sweetness of the sugar beads, the bitterness of cocoa, the richness of the chocolate, the three points of slight bitterness, the seven points of mellow aroma, slightly rich and thick, but not losing the intoxicating sweetness, as if the lovers delicate and profound emotions and love. Savor it, the tenderness and romance of the moment in the mouth, just blooming for you at this moment.
By Dr. Bakeboss
<h2>Royalties</h2>
Butter 50 g
Caster sugar 40 g
1 egg
Low gluten flour 40 g
Cocoa powder 8 g
Baking powder 1 g
Dark chocolate 100 g
Milk 50 g
Sugar garnish to taste
<h2>Practice steps</h2>
1: Beat the eggs with sugar into a white and viscous egg paste.
2: Add flour and cocoa powder to the egg paste and stir until there are no flour particles, then pour in the melted butter and mix well into the batter.
3: Pour the batter into the framed bag and squeeze into the mold, the amount is about 7 minutes full.
4: Preheat the oven at 180°C in advance, bake the cake batter for 20 minutes and then remove and cool.
5: Melt the chocolate in water, pour in the milk and mix well to make chocolate sauce.
6: After the cake is cooled, take off the mold, drizzle with chocolate sauce, and put the remaining chocolate sauce into a framed flower bag, draw a chocolate line on the cake, and sprinkle with sugar decoration.
<h2>Tips</h2>
When melting chocolate, you need to pay attention to temperature and time, too high a temperature for too long will lead to the separation of chocolate grease, affecting the finished product.
<h2>Nutritional benefits of butter</h2>
Health and longevity anti-aging, blood activation, stasis, antibacterial and anti-inflammatory effects.
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