The rustic appearance, paired with lava-like chocolate, gives a strong visual impact. Once you take a bite, the rich chocolate overflows your mouth, bringing you a full sense of happiness. The bliss of chocolate toast can last all day.

If you are also a dessert lover, try to make some chocolate toast. The ingredients you need to make are as follows:

220g high-gluten flour

30g low-gluten flour

30g caster sugar

10g cocoa powder

44g eggs

156g ice water

3g dry yeast

35g butter

60g chocolate

1. Knead all the ingredients until expanded, add salt and butter and knead well for much times.

2. After the dough is rounded, place it at room temperature and ferment until it doubles in size, and it is enough to poke holes and not collapse. It can be fermented in an air-conditioned room in summer.

3. Chocolate filling can be made during dough fermentation, take chocolate and butter, and heat it over a small fire with water. Stir while heating until the chocolate butter is melted.

4. Air out the basic fermented dough, round it again and let it sit for 10 to 15 minutes.

5. Roll out the dough into a rectangle slightly narrower than the toast mold, spread the chocolate filling, roll it up, and pinch it tightly. Chocolate sauce can be pre-refrigerated for a while, which makes it easier to shape.

7. Put it into the toast mold. The final fermentation takes place in a warm and humid place around 38 degrees. Press the dough with your fingers and spring back slowly, that is, the fermentation is completed.The surface of the fermented toast should be very smooth, slightly elastic and not sticky.

8. Preheat the oven at 180 degrees and bake for 35 minutes. The heating time can be adjusted according to your own oven.It is recommended to place a baking tray under the toast mold, because the chocolate sauce inside is easy to burst.

9. The height of the toast is basically shaped, and the surface is colored, and you can cover it with tin foil.

10. Shake it out of the oven to release the mold, put it on the grill to cool to hand temperature, and store it in an airtight container.

This toast is delicious only when it is torn. When eaten hot, the chocolate sauce is warm and delicious.

There are also some tricks in the production process. In order for the toast to be tall, the dough must be kneaded enough to make it lean. Use a little oil on your hands and rolling pin when making chocolate toast, otherwise it will stick. If it is too sticky, you can use a little flour.

Note that no matter it is oil or flour, it can't be too much, too much will affect the final product. The water content of chocolate toast is relatively high. If you are making it for the first time, do not pour all the water in at one time, reserve some, and add water while kneading.

Once you have mastered the skills of making chocolate toast, you can try more at home. It can be chilled in the refrigerator for breakfast or afternoon tea with coffee, it is a very relaxing thing.