1. Put the white Valrhona chocolate coin into the piping bag and melt it for later use. (I won’t tell you, I melted her with my hands, quack)
2. Take a balloon and blow it to the size you want, and use the melted chocolate to draw an approximate range.
3. Try to fill the area you draw with chocolate, don't squeeze it sparsely, otherwise it will be difficult to demold.
4. Put the balloon in the refrigerator for half an hour, take it out after the chocolate hardens, and slowly release the air in the balloon, so that it can be demoulded perfectly.
5. Put dark chocolate coins and butter in a basin and melt in water.
6. Add caster sugar and salt to one whole egg and one egg yolk.
7. Use an electric whisk at low speed, and beat until the sugar melts.
8. Mix the melted butter and chocolate, and bring to room temperature.
9. Pour the chocolate into the custard.
10. Use a manual whisk to beat evenly.
11. Sift in low-gluten flour.
12. Stir it with a spatula until there is no dry powder, then add the rum.
13. Put the mixed batter into the piping bag.
14. Butter inside the mold to prevent sticking, and paper cups do not need to be painted.
15. Squeeze the chocolate batter until the mold is 80% full, preferably in the refrigerator for half an hour.
16. Put it in a preheated oven, and bake it for 9 minutes on the upper and lower fire at 220 degrees. (Bake until the edge of the cake is formed, and the middle is slightly moist.)
17. Buckle the cake with the mold on the plate.
18. Gently scrape around with a small spatula to release the mold. If it is baking in a paper cup, just tear the paper cup.
19. Put the white chocolate for decoration so that we can enjoy it. After cutting the cake, it will have the effect of lava flowing out.
20. Finished product
Tips:This dessert is best eaten while it is hot, as the lava effect will be compromised when it cools.
