Chocolate Lovers Rejoice: Don’t Miss This Cake

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Step-by-Step Guide to Making This Must-Try Chocolate Cake

We’ll start by melting the chocolate. First, add water to a pot and place a bowl with a slightly larger diameter than the pot on top of it.

Add the dark chocolate and butter to the bowl and melt them together over low heat using the steam from the water. It’s best to use a container for the chocolate that doesn’t come into contact with the water surface, as high temperatures can cause the oil and water to separate.

Remember to stir constantly until the chocolate and butter are completely melted and mixed together. The melted chocolate mixture should be smooth and flowing.

Remove from heat and add 15g of corn oil while still hot. Mix well.

Add 10g of maltose and mix well with a whisk. Each time you add an ingredient, make sure it is completely mixed before adding the next one.

Then add 15g of rum and continue to mix well. When making the cake, I like to add a little alcohol to promote fermentation, remove the smell of eggs, and make the cake softer and more moist. You can also try replacing the rum with other types of alcohol, such as coffee liqueur or brandy.

Finally, add 3g of salt and 50g of honey, which helps to neutralize the bitterness of the chocolate. After all, the concentration of chocolate in this recipe is quite high, and the texture is also quite moist. You can also replace the honey with an equal amount of sugar or powdered sugar, which will give the cake a slightly grainy texture and make it more fluffy.

Then beat two eggs, but don’t add them all at once, as it can cause the oil and water to separate and make it difficult to mix evenly. Add the eggs in two parts, stirring well after the first addition before adding the second egg.

Repeat the same process for the second egg, stirring well until fully mixed.

Sift all-purpose flour and cocoa powder together into the bowl. Mix well with a whisk until smooth and completely mixed with the flour.

Once the batter is fully mixed, it’s ready to be put into the mold. To make it easier, I first put it in a piping bag.

This recipe makes enough batter for 6 cakes. Prepare the molds and evenly fill them with the batter, about 90% full.

Finally, place a pistachio on top of each cake as a decoration. If you buy raw pistachios, preheat the oven to 200 degrees and bake them for 10 minutes.

Preheat the oven and bake at 180 degrees for 10 minutes.

After baking, the brownies will expand slightly and become even softer and more delicious.