Doughs and masses
Chocolate cake with a liquid core
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
200g eggs
140g dark chocolate
140g butter
140g sugar
80g flour
140g dark chocolate
140g butter
140g sugar
80g flour
Recipe preparation
(1) Melt the chocolate and butter together, stir in the remaining ingredients.
(2) Pour into a pacotizing® beaker, close the lid and label.
(3) Freeze at −20 °C for at least 24 h.
(4) Pacotize® twice if necessary Pour into buttered molds and bake at 180 °C for about 12 minutes.
Pacojet settings
Mode: Pacotizing®
Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes
