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Molten Chocolate Lava Cookies |
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Recipes |
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Filled chocolate ganache |
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milk chocolate |
65g |
Black chocalate |
15g |
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Whipping cream |
45g |
Butter |
4g |
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Prodution method 1、Stir the light cream over medium-low heat while heating until bubbles start to roll up at the edges, then turn off the heat.2、Pour in the butter and chocolate. 3、Cover the lid and simmer for 5 minutes. 4、Stir and emulsify slowly from the middle to the periphery. 5、Form a smooth chocolate sauce. 6、Cover the lid and refrigerate for more than 2 hours. |
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Cookie dough |
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Butter |
90g |
yolk |
one（20g） |
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Cake flour |
110g |
Cocoa powder |
10g |
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Corn starch |
10g |
Powdered sugar |
40g |
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Salt |
1/8tsp（0.5g） |
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Prodution method 1、(Soften the butter in advance and set it aside) Beat the butter. 2、Add powdered sugar and salt and stir well. 3、Add the egg yolks and scrape the four walls of the butter mixture togethe 4、Whip until fluffy, then slowly lift and shake off the butter on the beater. 5、Sift the Cake flour, cocoa powder and cornstarch together. 6、Add butter. Press and mix into a ball. 7、Take a ball of biscuit dough and flatten it. 8、Scoop a spoonful of refrigerated ganache and quickly round it up. Place the ganache on the surface of the skin, and with your right hand, rotate it upwards while gently pushing it upwards. Close the top and gently round it. 9、Put the dough in the freezer and freeze for about 10 minutes. At this point, prepare the molds and apply oil and powder to the small muffin molds. Preheat the oven to 170℃ (Be sure to grease and sprinkle powder!) Even non-stick molds need to be oiled and powdered, and so do silicone molds. If you stick inside, it's completely over ~) 10、Take out the dough that has been briefly frozen and roll it into a round shape again. Secondary rounding can repair the cracks caused by the previous wrapping. 11、Put it into the small muffin mold and gently press it flat. 12、170℃, middle layer, about 18 minutes. Heat it in the microwave for about 10 seconds before eating, and you'll have a rich chocolate lava. |
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