Delicious Semi-Sweet Chocolate Soft Center Cake

With this alluring and exquisite appearance, it’s as if the editor can smell bursts of fragrance through the screen~ Hee hee~ What about you? Isn’t it also too much to say too much? This is a soft-core cake with chocolate as the main material. The soft-core cake originated in France and is a very famous dessert. The cocoa is semi-sweet, not too greasy, and melts in your mouth. There is a layer of snow-like sugar on the outside that matches the not-too-sweet semi-sugar cocoa just right. The method is very simple, but the control of the heat is a little troublesome.

If it is over-baked, it will turn into a chocolate cake without a soft center. If it is over-baked, it will break when unmoulded and collapse into a pile. The baking time is about 10 minutes. Don’t make the baking mold too small. It will be easy to bake it through without the soft center effect~~ Use Disposable paper cups are more convenient. If you use a pudding mold, you need to apply some oil to make it easier to release the mold. The size of the baking mold also determines the temperature and time~ Wouldn’t it be great to have an afternoon tea dessert like this during the holidays~ Pair it with red wine or black tea, it’s a perfect life~