Lava Cake

Lava Cake

1. Cut butter and chocolate into small pieces and heat in water. Until it melts to form a chocolate paste

2. Stir it halfway

3. Weigh the above materials

4. Add egg yolks and egg whites powdered sugar to a water-free and oil-free basin, and whisk until fluffy and strong (you only need to send it until the lines are not disappeared, and forget to take pictures). Add the melted chocolate paste and stir into a thick paste paste

5. Add the milk to the paste, sieve the flour and add it to the above paste, mix well

6. Put the batter in a paper cup container for the oven (five or six minutes full, I made 5 of these), put it in the refrigerator and refrigerate for about 20 minutes. 2-When the time is almost up, preheat the oven up and down 210 degrees (I used a long Emperor 32’s oven, the temperature is quite accurate)

7. Put it in the oven and bake for about 8 minutes. It can be expanded until the surface is solidified. (I bake it for ten minutes and it won’t flow anymore. X﹏X) After the pan is hot, remove the mold and sprinkle with powdered sugar

Tips:

1/I don’t like things that are too sweet, I like bitter ones, so the 75% dark chocolate chunks used will taste a little bitter but not too sweet. If you like sweet ones, you can add more sugar
2/ Put the cake batter into cups and put it in the refrigerator. If you put it directly in the refrigerator, it will not solidify and pour out. You can use a piping bag to open a small 0.7 cm opening to squeeze in, which is more beautiful
3/ The essence of this dessert is that it is roasted on a high fire, the middle is half-cooked, the temperature of all the ovens should be high enough, and then the time should be mastered. I bake it for two more minutes and the inside is half set. But the outside is crispy on the inside and the inside is tender, and the inside is semi-solidified.
4/ The degree of whisking of the egg is not particularly strict. The main purpose is to make it expand during the baking process. As long as the texture does not disappear easily, it does not require dry foaming like chiffon.