Raspberry Chocolate Lava Cake
1.
The main materials are available.
2.
Place the melted bowl on the cooking pot, and pour enough water into the pot. Put the chocolate and unsalted butter in a melting bowl and heat with water until the chocolate and butter are completely melted;
3.
Stir the melted chocolate and butter with a spatula and take it out;
4.
Take the egg beater, put the whole eggs and egg yolks in and beat them up;
5.
Then pour in the caster sugar and stir until the caster sugar is completely dissolved;
6.
Use a blender to stir into a paste with a uniform texture;
7.
Sift all the flour in;
8.
Stir until no flour is visible, and the batter is complete.
9.
Pour the batter into a baking dish, preheat the oven at 180 degrees and bake for 8-10 minutes;
10.
After baking, let it stand for 1~2 minutes, and use a stripping knife to draw a circle along the inside of the baking dish to release the mold.
11.
After unmolding, sprinkle with powdered sugar and decorate with some raspberries and raspberry syrup.
Tips:
1. It is recommended to use 71% dark chocolate.
2. Before thoroughly understanding the characteristics of your own oven, it is safer to put them in the oven in batches for baking. Look at the results to correct the exact baking time.
3. This kind of cake is not afraid of defoaming like sponge or chiffon cake. You can bake 1~2 first and try it. If it is too raw, bake it for 1~2 minutes. If it is too ripe, bake it for 2 minutes. After a few attempts You will be able to bake a perfect chocolate lava cake.
