Lava Chocolate Cake

Name: Lava Chocolate Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 100g Unsalted butter; 15g Low-gluten flour; 30g cocoa powder; 75g Caster sugar

by coldly

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Newly got a cute pink oven, it is natural to bake and bake, so as not to waste this beautiful thing! The oven temperature is quite stable and there is no temperature difference. The important thing is that it matches with my baking mold. The 12-piece cake mold is directly placed in the oven, and it does not need to be placed on the baking tray or grill. Is it a good match? It's like a rainy day, it goes better with chocolate!
Recently, it has been rainy and rainy in Guangxi. How pleasant it is to eat a cake with lots of chocolate! I found this recipe with a lot of chocolate, the chocolate flavor is particularly strong, don't miss the chocolate control, learn it now! And this cake does not need to be baked for half an hour like a chiffon cake, and then cooled for a few minutes to be unmolded and eaten. It only needs to be baked for 10 minutes and it can be baked without being cooked. The most important thing is that it can be eaten immediately. ! Don't worry if you don't dare to eat it if it's not cooked, all bacteria will be melted when baked at 180 degrees. "

Ingredients

Lava Chocolate Cake

1. Prepare the materials.

2. A special paper holder is placed on the mold pad, and the oven is preheated to 200 degrees.

3. The chocolate insulation water melts.

4. Then pour in the chopped butter.

5. Stir the chocolate and butter until smooth.

6. Separate the egg yolk and egg white, put the egg white in the freezer, add 30 grams of fine sugar to the egg yolk, and mix well.

7. Pour the chocolate butter liquid into the egg yolks and mix until thick.

8. Mix the cocoa powder with the low powder and sift into the chocolate custard.

9. Stir well with egg cream.

10. Take out the egg whites from the refrigerator, pour in the remaining fine sugar, beat them with a whisk until moist foaming, and lift the egg beater to form a hook shape.

11. Take one-third of the meringue and mix with the chocolate yolk batter.

12. Then pour it back into the meringue and use a spatula to stir and mix well.

13. Mix the cake batter evenly.

14. Put the finished cake batter into the piping bag, cut a hole in the piping bag, and squeeze the cake batter into the paper tray of the mold about 8 minutes full.

15. Put it into a preheated oven and bake at 180 degrees for 10-12 minutes.

16. Slightly out of the oven.

Tips:
The cake only needs to bake for about 10 minutes, eat it while it’s hot from the oven, cut it with a knife, you will find a hot stream...
If you bake it for a long time, there will be no fluidity. After cooling, the chocolate will solidify and there will be no fluidity.