Chocolate ncuav nrog txiv ntseej thiab soufflé

1. Kub qhov cub kom 175 degrees. Twine ib tug square duab ntawm 20 x 20 cm ntawm parchment daim ntawv Cov khoom xyaw: Lus Qhia

1. Kub qhov cub kom 175 degrees. Weave ib square duab ntawm 20 x 20 cm nrog parchment ntawv los yog ntawv ci. Sprinkle lub ntawv ci nrog roj. Nyob rau hauv ib nrab lub tais, sib tov lub hmoov, 2 tablespoons ntawm cocoa hmoov, 1/2 teaspoon ntsev. Teem ib sab. 2. Hauv lub tais loj, tuav 1/2 khob ntawm butter, qab zib thiab 3/4 teaspoon ntawm vanilla extract. Ntxiv qe ib zaug ib zaug. 3. Muab cov hmoov txhuv thiab hmoov sib tov sib xyaw ua ke. 4. Muab lub khob noom cookie rau hauv daim ntawv npaj. Sprinkle nrog chocolate chips. Ci nyob rau hauv ib lub qhov cub preheated rau 22-25 feeb. Lub sijhawm no, sib tov cov txiv laum huab xeeb thiab roj rapeseed thiab cov cua sov hauv lub microwave rau 20 vib nas this kom muag muag. Ncuav no sov sib tov tshaj lub khob dej kub kub thiab kis tusyees. 6. Tshem lub me ntsev rau sab saum toj. Rov qab mus rau qhov cub, ci rau 3 feeb. Tshem tawm ntawm qhov cub thiab nchuav nrog toasted pecans. 7. Txhawm rau ua glaze, sib tov cov hmoov qab zib thiab ntsev. Nyob rau hauv ib tug me me saucepan, yaj 4 dia ntawm butter tshaj medium tshav kub. Thaum butter melts, ntxiv 2 tablespoons cocoa hmoov, 1/4 khob mis nyuj thiab kub kom txog thaum sib tov pib rau boil. Nqa no sib tov rau hauv qab zib sib tov thiab nplawm cov khoom tov ntawm kev kub ceev. Yog hais tias glaze yog tuab heev, ntxiv rau 2 tablespoons ntawm cov mis nyuj. Thiab, thaum kawg, nplawm nrog 1/4 teaspoon ntawm vanilla Extract. 8. Muab cov roj nphav ua ke nrog cov xim ciali. Cia kom txias hauv lub tub yees rau 1-2 teev. Txiav rau hauv plaub fab thiab pab.

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