Chocolate Lava Cake
1.
Put the mouth of the balloon on the tap, pour cold water into the balloon, tie the mouth of the balloon tightly; break 100 grams of white chocolate, put it in a bowl and heat it to melt
2.
When the temperature of the melted chocolate becomes warmer, put the chocolate solution in the piping bag; cut the piping bag into small openings and squeeze the chocolate on the top of the balloon at will to make a chocolate pearl ball
3.
Put the balloon on the cup and let the chocolate cool for 15 minutes (because the balloon is cold water, the squeezed chocolate will solidify quickly); lightly press the balloon under the chocolate with your hand to separate the edge of the chocolate from the balloon; in the balloon Cut a small mouth at the bottom to allow the water in the balloon to flow out slowly (the mouth must be small, and the water must be released slowly. If you put it too fast, the pearl ball will break easily)
4.
Bake a knife on the fire and cut off a small part of the pearl ball. This is the finished pearl ball
5.
Put 70 grams of dark chocolate and 55 grams of butter in a small bowl, heat over water to melt into a liquid; beat 1 egg and 1 egg yolk into an egg beater, add 20 grams of white sugar
6.
Use a whisk to beat to a slightly thickened state (it does not need to be beaten completely); pour the mixture of chocolate and butter into the egg mixture, and add 1 tablespoon of rum
7.
Stir well with a whisk, sift in 30 grams of low-gluten flour, gently stir with a rubber spatula, and put the mixed chocolate batter in the refrigerator for half an hour
8.
Pour the refrigerated batter into the mold, 70% full; put it in the preheated oven at 206 degrees Celsius, and bake for 8 to 10 minutes. When it is not hot, remove the paper mold.
