Chocolate Lava Cake
1.
Put all the ingredients for making the chocolate filling into a bowl, and heat the insulated water until it melts into a sauce.
2.
Keep in the refrigerator for later use.
3.
Put the egg whites in the cake material into an oil-free and water-free container, add coarse sugar in 3 times, and beat until hard foaming. Lift the whisk, and there are small sharp corners on the whisk. Keep in the refrigerator for later use.
4.
Put the dark chocolate, whipped cream and butter in the cake body into a large bowl, and heat the insulated water until it melts.
5.
Add 2 egg yolks and stir to form a uniform cake batter.
6.
Cocoa powder and low-gluten flour are mixed and sifted.
7.
Sift the sieved mixed powder into the cake batter again.
8.
Stir evenly with a spatula to form a chocolate batter.
9.
Take out the whipped egg whites in the refrigerator, add them to the above-mentioned chocolate batter at one time, and mix them quickly and evenly.
10.
Use a small spoon to put the cake batter into the paper mold until it is seven-quarter full.
11.
Take out the chocolate filling in the refrigerator and use a small spoon to scoop out a piece and put it into the batter.
12.
After preheating the oven at 170 degrees, heat up and down, middle level, and bake for 15 minutes. After being out of the oven, let it cool until the cake is free from the paper mold and then demoulded, buckle upside down on the plate, and decorate the surface with fruit.
Tips:
1. Whisked egg whites are easy to defoam when they encounter high fats, so the process of mixing the chocolate batter and egg whites should move quickly.
2. When the cake is just coming out of the oven, it is still relatively fragile and cannot be demoulded. You need to wait until the sides of the cake are out of the paper mold before demolding.
3. The completely cooled cake can be heated in the microwave for 1 minute, and the chocolate inside the cake can return to its flowing state.
