Making a great baking requires daily thinking. This time, the chocolate cake is made with a piece of A4 copy paper, which is necessary.
Practice:
1. Making paper mold: overlap two A4 copies, fold the four sides inwards for 2cm, and fix the four corners with double-sided adhesive tape.
2. Put the butter and chocolate in the basin, and heat them in 50 ℃ hot water until they melt. Stop heating after melting and mix with hand beater.
3. Add brown sugar, stir until it is completely melted, add the broken egg mixture twice, and stir until smooth.
4. Sift the baking powder and low gluten flour, add them to 5, and stir until there is no hard lump left. Add in the black rum and mix well. Mix in the milk 2-3 times.
5. Add chopped walnuts and mix in a large area. Put the paper mold in the baking tray, and pour 8 into the prepared paper mold. Lift the baking tray and knock gently to make the surface smooth.
6. Place the walnut for decoration at the same distance on the surface. Bake in a preheated oven for 15-18 minutes.
7. After baking, insert the metal bar diagonally for 3 seconds to confirm the baking condition. Pull out the metal bar, no dough adhesion, and touch the metal bar hot, then complete the baking.
8. Cool the baked cake. Remove a paper mold on the outside. Put the paper mold with the cake in the other paper mold. Gently peel off the paper mold and cut it into pieces with a knife.