Name: White Lover
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 33g Low-gluten flour; 62g butter; 1 piece Whole egg; 1 piece yolk; 28g Caster sugar; 8g rum; A handful of cooking salt; 75g (for cake) Valrhona Dark Chocolate Coins; 1 piece Valrhona White Chocolate Coins

Ingredients

33g Low-gluten Flour
62g Butter

Buy on JD Buy on Amazon
1 piece Whole Egg
1 piece Yolk
28g Caster Sugar
8g Rum
A handful of Cooking Salt
75g (for cake) Valrhona Dark Chocolate Coins
1 piece Valrhona White Chocolate Coins

White Lover

1. Put the white Valrhona chocolate coin into the piping bag and melt it for later use.

2. Take a balloon, blow it to the size you want, and draw a bedding area on the balloon with chocolate.

3. Cut a small opening in the piping bag and cover the area just drawn. It should be noted that the chocolate should not be drawn too sparsely, otherwise it will be difficult to demold.

4. Put the painted balloons in the refrigerator and keep them in the refrigerator. After the chocolate has solidified, slowly release the air in the balloons so that they can be demoulded perfectly.

5. Next, we make the cake body, put the butter and black chocolate coins in the basin, and melt them in water.

6. In the process of melting the chocolate, we take another pot, put a whole egg and an egg yolk, add salt and fine sugar, and stir with an electric whisk until the fine sugar is melted.

7. At this time the chocolate and butter have melted, use manual egg cream, stir them together.

8. Let the chocolate paste cool and mix it with the egg liquid, and mix it evenly with a manual whisk.

9. Add the rum and continue to mix evenly with a manual whisk.

10. After mixing well, sift in low-gluten flour and use a spatula to cut and mix evenly. Do not over-mix.

11. Brush softened butter in the mold.

12. Put the mixed chocolate batter into the piping bag.

13. Squeeze it into the mold until it is eighth full. After squeezing the batter, put the mold in the refrigerator and refrigerate for 30 minutes to cool the batter completely.

14. Put it in a preheated oven at 220 degrees, and bake the middle layer up and down for 9 minutes.

15. Take a plate, buckle the mold upside down on the plate, tap the bottom of the mold lightly to release the mold.

16. After demoulding, put on the white chocolate for decoration, cut the cake and the core part will flow out, we can enjoy it!

17. Heart is too soft

18. Finished product

Tips:
When baking the cake body, pay attention to the solidification center around it is a little harder, don't bake too much, otherwise the middle flow core part may not be successful.