Doughs and masses
Chocolate cake with a liquid core
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
200 g eggs
140 g dark chocolate
140 g butter
140 g sugar
80 g flour
140 g dark chocolate
140 g butter
140 g sugar
80 g flour
Recipe preparation
(1) Melt the chocolate and butter together, stir in the remaining ingredients and pour into a pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 h.
(3) When needed, pacotize® twice and 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
