Allow the cake to cool for about 20 minutes, remove the parchment paper, and let it cool completely at room temperature.But do not open the oven before 25 minutes of baking. If the cake starts to brown on top, place a piece of aluminum foil or parchment paper over the top of the tin. Pour the batter into the prepared pan and bake for about 30 to 40 minutes or until a toothpick inserted into the center comes out clean.Gently fold the chocolate chips into the batter.Combine the chocolate chips with one tablespoon of flour and stir until well coated.Do not overmix the batter (otherwise, the cake will be dense). Remember to scrape the sides of the bowl when necessary. With the mixer still on low, slowly add the wet ingredients mixture, beating until smooth.With the mixer on low speed, add the butter (one or two tablespoons at a time), mixing until it forms a mixture that looks like coarse sand.
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