#aca Baking明星大赛#lava Chocolate Cake
1.
Put the chocolate and butter into the container and heat over water, stir to melt (Stir more to make the butter and chocolate completely merge)
2.
Stir the fine chocolate paste evenly, and cool to 35 degrees (about human body temperature) for later use
3.
1 egg yolk and 1 whole egg, add fine sugar and stir evenly, no need to beat, just beat until thicker
4.
Pour the egg liquid into the chocolate paste and stir well
5.
Add 2 bottles of capped rum and stir well
6.
Sift in 30 grams of low powder and stir evenly
7.
Cover the well-stirred chocolate paste with plastic wrap and refrigerate for 30 minutes
8.
When there are 10 minutes left before the refrigeration time, start to preheat the oven at 220 degrees. When it is estimated that the half-hour refrigeration time is almost up, then take out the chocolate paste and pour it into the paper cup, 7 minutes full (the recipe is the amount of two paper cups )
9.
Put it in the middle of the oven and bake at 220 degrees for 8 minutes.
10.
Out of the oven, tear open the paper cup, put it on the plate, ready to enjoy
11.
Use a fork to cut a small hole in the cake, look, the rich chocolate syrup flows out like lava, enjoy this magical moment!
Tips:
1. The baking temperature of this cake is very important, and the oven temperature must be high to make the appearance of the cake harden quickly.
But the baking time should not be too long. If it grows longer, the inside will solidify, without the lava effect.
If the baking time is too short, the outer structure is not shaped, it cannot be supported or is too raw, and it cannot be shaped after tearing off the paper cup.
2. Eat this cake while it is hot, otherwise you will not see the effect of the gurgling chocolate inside, and the taste will be compromised!
