Cooking Steps

1. 

   Step1:Ingredients and mold preparation - ingredients list - 60g of baked cocoa beans for baking, 45g of butter, 15g of fine sugar, one egg (40g for small ones), 10g of rum, 10g of pure milk, 35g of low gluten flour, 2G of non aluminum baking powder, 25g of peanut chips. Mold preparation - one muffin six joint mold and four paper holders. The formula can be made into 4 small paper cups as shown in the figure. Please adjust the amount of ingredients according to your own needs.

2. 

   Step2:55 grams of toasted cocoa beans and butter, please put them into the cooking basin. Heat up until the cocoa beans and butter melt. Beat smoothly with the hand beater. Be careful not to overheat. Just melt the cocoa and butter. You can also use dark chocolate. It tastes more mellow. Just add 5 to 10 grams of sugar if you use dark chocolate.

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   Step3:Stir in the sugar while it's warm. Cool the mixture a little.

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   Step4:Break up 1 small egg. Pour the whole egg mixture into the mixture in the second step. Continue to beat evenly with the hand beater.

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   Step5:Add milk and rum. Continue mixing. There is no rum or you don't like it. You can replace the rum with the same amount of milk.

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   Step6:Mix the low gluten flour and baking powder. Sift them and add them to the cooking basin. Use the hand eggbeater to draw the zigzag shape and mix them until there is no dry powder. Do not circle them to avoid the gluten.

7. 

   Step7:Mix the low gluten flour and baking powder. Sift them and add them to the cooking basin. Use the hand eggbeater to draw the zigzag shape and mix them until there is no dry powder. Do not circle them to avoid the gluten.

8. 

   Step8:Add the peanut chips and the remaining 5g cocoa beans into the cooking basin. Stir well with a scraper. You can leave some peanut chips and sprinkle them on the surface of the cake paste later. Mix the batter and put it into the decoration bag for use. Preheat the oven at this time. 180 degrees. Heat up and down.

9. 

   Step9:Cut the bottom of the flower mounting bag. Squeeze the cake paste into the paper holder until it is 60-70% full. The cake will fully expand and grow in the baking process. It is necessary to reserve space for rising. Drop the mold vertically and shatter the big bubbles. Put it in the middle of the preheated oven. Bake for about 20 minutes. The temperature and time given here are for reference only. You may need to adjust it according to the spleen of your oven.

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    Step10:The cake is ready. Take it out immediately. Throw i

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