Come and gone ~ tiger sponge cake (chocolate Shawa Lin)

 Last week back to Wuhan, and processing the matter at hand to rush back to. Too little time, many did not want to go into a place, a lot of friends there is no way to see some out to meet, really sorry. The next home must be more spent some days, these were all filled. back in my twenty years of city life, I feel both familiar and strange, every time I leave is so sad farewells. How much I miss my parents always stay around, you can imagine hh
things is always unable to meet several times to adjust to the weather in Wuhan, 20, returned to Nanjing, then quickly change of weather, the temperature dropped ten degrees. wanted to eat when feeling cold, hot food, even a little higher heat it does not matter. mind is the first flash of French pastries mm tiger cake, because there is chocolate cake, reminiscent of the tiger spots, so with this cute name. The first book in the French see it dim sum can not extricate themselves, fine and noble, is the French pastry at room temperature representatives, the biggest feature is the central depression cake filled with chocolate cream. designed to mold to buy this cake at home, lying N years, until today to come in handy. In fact, Meng teacher's books are also described, but the name is chocolate Shawa Lin. with a snack, but translated using a different name, the taste is the same United States.
almond flavor of the cake reveals the body, the intervening a fragrant chocolate pie, a bite, another glass of hot tea or coffee, chill a moment to be swept away. edible gold chocolate filling dotted above, can also be replaced with brightly colored fruit tablets, believe the same would be amazing.
hole diameter of 6.5cm ��Material�� silicone cake mold body 8 volume
: 90g unsalted butter 85g caster sugar 80g whole egg 30g flour 60g almond flour baking powder 2g
30g
resistant chocolate baking chocolate cream filling: 50g dark chocolate 60ml cream animal unsalted butter 10g
(silicone mold sweep a component outside the softening butter, better anti-sticking)
1. room temperature to soften the butter, sugar, hit the thick white, larger size, then add whole egg 2-3 times mix;
2. sieve into the flour mixture, almond flour and baking powder and stir uniform;
3. adding resistance to baking chocolate beans, mix well, Biaohua the batter into the bag, about 8 minutes to squeeze into the mold is full, smooth surface;
4. Preheat oven to 180 degrees and bake 18 minutes, remove the mold release, put the cooling rack cooling.
5. chocolate cream filling: put the pot of cream, a small heat until bubbling slightly (50-60 degrees) from heat, add chocolate mix absorbed, add butter and mix well. Let cool slightly into Biaohua bags, fill the central depression cake, and then you can eat gold leaf decoration.
Tips:
time as the home oven temperature regulation;
To Gradually add whole egg, mix gently to prevent the mixing of water caused by excessive oil separation;
squeeze into the mold after the cake batter, use the back of a spoon dipped in water the surface smooth, finished look better.