The Most Representative Heart-warming Cake for Chinese Valentine's Day-chocolate Lava Cake

The Most Representative Heart-warming Cake for Chinese Valentine's Day-chocolate Lava Cake

1. Materials are ready.

2. Put the eggs and egg yolks in a bowl and add fine sugar.

3. Use a manual whisk to beat until the egg is evenly bubbling, no need to beat.

4. Dark chocolate and butter melt separately in insulated water.

5. Add the melted butter to the dark chocolate and mix well.

6. Slowly add the egg liquid to the chocolate butter liquid and mix well.

7. Add 1 tablespoon of rum and mix well.

8. Sift the flour and add it.

9. Use a rubber spatula to cut and stir evenly into a smooth cake batter.

10. Spread butter on the inner wall of the baking bowl, sprinkle with powdered sugar, pour in the mixed chocolate cake batter, cover or wrap with plastic wrap, and refrigerate for half an hour or more.

11. Preheat the oven at 200 degrees and put the baking bowl in the oven.

12. 200 degrees, middle layer, about 18-20 minutes, the surface is crusted, bulged, and slightly cracked. Sprinkle powdered sugar on the surface after baking.

Tips:

1. The chocolate must be dark chocolate. I used Dove’s fragrant dark chocolate, which has a rich and slightly bitter taste. The taste of other chocolates is far inferior to dark chocolate.

2. For eggs, use room temperature eggs. The temperature of the eggs used directly from the refrigerator is too low, which will make the batter too thick.

3. No rum can be replaced with water.

4. Don't over-mix after sifting in the flour, otherwise it will cause the batter to be too thick.

5. The inner wall of the baking bowl must be coated with oil and powder before demoulding.

6. This cake needs to be baked with high temperature and rapid fire to achieve the effect that the outer cake structure can be set quickly, while the inner part is still liquid. If the baking time is too long, the inside will solidify, and there will be no effect of "lava" flowing out when eating. If the baking time is not enough and the external structure is not strong enough, the cake may fall down after it is out of the oven.

7. The baking temperature and time must be controlled well. It is not recommended to use too small a cake mold, otherwise the cake will be too small and the whole baked will not have the effect of magma.

8. It is best to observe in front of the oven. If you see the surface crusts, cracks and bulge, you can get out of the oven. If necessary, you can open the oven slightly to touch the surface and feel the hardness of the surface, but remember to wear gloves. Avoid burns.

9. Eat this cake while it's hot, otherwise you won't see the chocolate gurgling out of the inside, and the taste will be compromised.

10. If you make a large amount and you can't finish it at one time, you can put it in the refrigerator. Take it out and heat it in the microwave for 1 minute on medium heat to achieve the effect when it is just out of the oven.