1. Prepare all materials
2. Put the butter and chocolate together, and melt away the insulated water
3. After the butter chocolate mass melts, cool it down and set aside
4. Pour all the white sugar into the egg and beat it manually until the white sugar is melted and the egg syrup is a little thick.
5. Sift the low-gluten flour and set aside
6. Pour the egg syrup into the butter chocolate syrup and mix slowly and evenly
7. After mixing the chocolate paste, add a spoonful of rum and mix
8. Then slowly pour the low-gluten flour into the chocolate mass in batches, so that all the low-gluten flour is melted in the chocolate mass without particles, it must be poured in batches
9. After all the low-gluten flour is poured into the chocolate syrup, it will become very thick, then seal it with plastic wrap and put it in the refrigerator for half an hour. Is it refrigerated or not frozen?
10. After refrigerating, you can take it out. Brush a layer of butter inside the mold to make it easier to pour out. Preheat the oven in advance, the upper and lower layers are 220 degrees, and bake for about 6 minutes. Depending on the size of the mold you prepared and the thickness you made, I poured it about 7 minutes full
11. After baking, the mold can be poured out after a little bit of cooling. Be careful when casting the mold to prevent chocolate paste from flowing out at the bottom.
12. Sprinkle a layer of sugar at the end.
13. Meimei's heart was too soft and came out~~~
Tips:1. Low-gluten flour must be poured in portions and mixed slowly;
2. Don't over-bake it, just see the surface is cooked, over-bake it will cause you to lose your heart.
