Lava Chocolate Cake (the Heart is Too Soft)

Lava Chocolate Cake (the Heart is Too Soft)

1. Prepare all materials

2. Butter and chocolate heat insulation water melts

3. Add fine sugar to the eggs and beat them until they are slightly thick.

4. Stir the melted butter and chocolate solution with rum, set aside without being hot, about 30 degrees.

5. Sift in low-gluten flour and mix well

6. Add the chocolate solution to the egg liquid and mix well

7. Put the mixed cake batter in the refrigerator for about 20 minutes to let the bubbles disappear

8. Preheat the oven to 220 degrees in advance, and fire up and down. Take out the cake batter from the refrigerator and pour it into the piping bag

9. Squeeze into the oil film cup, 7 minutes full is enough, don’t fill too much

10. Put it in the oven and bake for 7 minutes. The surface of the cake is crusted and slightly bulged. Don't bake for too long, otherwise there will be no lava effect!

11. Here is another finished picture! If you have any questions about this cake, you can leave a message, or follow the WeChat public account: play baking together, share your opinions~

Tips:

1. The original recipe uses dark chocolate, but the editor doesn't like bitterness, so milk chocolate is used. It's not bad for the cake to have a rich milk flavor~ You can choose chocolate according to your taste!
2. To make this cake, you must bake it quickly at a high temperature, about 7 minutes, and it must be timed! This is how the lava effect comes!
3. The oil film cup I use, if you use a baking bowl or ordinary paper cup, please spread a layer of butter and powdered sugar on the wall of the bowl to prevent sticking!