STEEMIT CULINARY CHALLENGE #44 volcano's chocolate

It's my first enter for challenge and I decide Cook my favourite dessert " volcano's chocolate".
I Hope that you'll like.

What you Will need:

-Fused butter grease and cocoa sprinkle molds
-110 gr. milk chocolate
-110 gr. dark chocolate 70% minimum
-110 gr. flour
-10 gr. pure cocoa Powder value (or cup)
-2 pinches of salt
-1/2 cta. cinnamon
-200 gr. butter at temp. environment
-150 gr. powdered sugar
-1 cta. vanilla
-5 eggs L at temp. environment
-9 ounces of white chocolate and 9 chocolate fondant

preparation:

1- Grease 9 molds or flaneras (serve the disposables) with butter, sprinkle pure cocoa and shake off the excess. Raserve.

2 - Melt in the microwave or the water bath, a little chocolate milk and black. Reserve.

3- Sift the flour, pure cocoa, salt and cinnamon.

4- beat the butter with the icing sugar and vanilla, 1 min

5- With the machine running at high speed. go pouring through the mouthpiece, egg to egg.

6- Add the melted chocolate,Download remains.

7- Add the flour mixture, Remove the butterfly and finish wrapping.

To take a and half in each mold, one ounce of each chocolate (White and fondant) and cover with another. and half of the mixture.

Now there are two options:

1 - Oven well preheated to 180º, bake the coulant about 10 minutes.

2 - Freeze in raw, covered the flaneras with film and at the time of consumption, preheat the oven to 180º and bake still frozen about 20-22 minutes. (Watch when the top does not shine)

• The trick to getting them sealed on the outside and liquids inside is not to go with the oven. It is known that they are already at their point when they do not shine at the top.
  To prove, therefore every oven is a world, bake one only the first time, thus you will catch the perfect spot.
  To de-mold, pass the edge of a knife across the edge.
  They are served hot.

All pictures made with my XIAOMI REDMI4