The Heart is Too Soft~~chocolate Flow Heart Cake

Name: The Heart is Too Soft~~chocolate Flow Heart Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g dark chocolate; 125g Unsalted butter; 2 pcs Room temperature whole eggs; 2 pcs Room temperature egg yolk; 65g Caster sugar; 1g salt; 15g rum; Some (for mold coating) Softened butter; 65g Low-gluten flour

by Qianhui Baking

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Chocolate flow heart is also called lava cake, its charm is at the moment when it is cut, the chocolate flow heart flows out slowly, so tempting! Although the heat is very high, it is just right to add some energy in the cold winter!
I made this cake on Valentine's Day a few years ago. The method was different from this time, but it was unsuccessful and did not flow.
This time I used Tinrry's prescription, Liuxin is very good, just for taking pictures, the POSE is a bit cool, and the liquidity is slightly worse. The food is well done, and the photos have to be taken beautifully, which is really difficult. "

Ingredients

The Heart is Too Soft~~chocolate Flow Heart Cake

1. After the water is boiled, remove from the heat, place the pot with dark chocolate and unsalted butter on hot water, and leave the hot water after the water melts into a liquid. Use a manual whisk to mix the butter and dark chocolate evenly.

The Heart is Too Soft~~chocolate Flow Heart Cake recipe

2. Knock all the whole eggs and egg yolks into the egg bowl, add fine sugar and salt, and use an electric whisk to beat the fine sugar until it melts.

3. Dry the chocolate butter liquid until it is not hot. Pour the egg liquid into the chocolate paste and mix it with a manual whisk; pour in the rum and mix well.

4. Sift in the low-gluten flour and stir evenly with a rubber spatula.

5. For aluminum molds and ceramic molds, use a brush to apply softened butter to facilitate demolding, and do not apply too thickly. Pour the batter into the mold 80% full, and let it sit for a while until it cools completely.

6. Preheat the oven up and down to 220°C, middle layer, and bake for 8 minutes. After baking it, let it cool for a while and it can be demoulded for consumption.

7. Chocolate Flowing Heart Cake

Tips:
1. If you bake the cake at the same time for a long time, you need to lengthen it, just bake it until the surface crust is solidified. Don't bake for too long. If the baking time is not enough, the outside cake will not be completely solidified, and the flow will leak out when it is unmolded. Therefore, the baking time and temperature should be adjusted according to the number and size of your own oven and cakes.
2. Adding rum is to increase the flavor, if you don't like the taste of wine, you can leave it alone.
3. The batter can be poured directly into the mold, or it can be put into the piping bag and then filled into the mold.