Chocolate Lava Cake

Chocolate Lava Cake

Introduction:

"Super simple chocolate lava cake, 100% success!! Try it once, and you'll fall in love with it ~ "

Production steps:

Step 1: prepare the materials

Step 2: cut the butter into small pieces and add the dark chocolate

Step 3: stir in hot water until completely melted (or heated in hot water)

Step 4: add sugar to the egg

Step 5: beat the egg with the manual beater until the egg is thick

Step 6: slowly add the egg liquid into the Chocolate Butter liquid and stir well

Step 7: add 4 g of rum and stir well

Step 8: add the low gluten flour into the cake paste in several times, and stir evenly (add a little at a time, and put it down again after mixing evenly)

Step 9: the batter is very thick

Step 10: put the mixed cake paste into the cup mold and fill it with 7 or 8 points

Step 11: preheat oven at 220 ℃ for 10 minutes, bake at 220 ℃ for 10 minutes

Step 12: when the cake is a little cold, you can tear off the cup mold

Step 13: garnish with icing

Step 14: This is the chocolate lava cake~

Step 15: This is the flow condition of the cake after cooling, and the chocolate pulp inside begins to solidify

Materials required:

Low gluten flour: 30g

Dark chocolate: 140g

Butter: 110g

Fine granulated sugar: 40g

Eggs: 2

Rum: 4G

Note: 1. When making chocolate lava cake, the most important thing is the baking time and temperature. It must be high temperature and short time. After a long time, the chocolate slurry inside will solidify, and it can't make lava cake. But the temperature and time I wrote is only for reference, which can be adjusted according to my own oven. 2. In fact, I use powdered sugar instead of fine granulated sugar, because I feel that powdered sugar will melt better in the egg liquid Inside, if there is no powdered sugar, use fine granulated sugar, but the mixing time will be a little longer. Don't ask me what powdered sugar is, just grind the ordinary fine granulated sugar into fine powder!! (note that this is not icing, the definition of icing and icing is not the same) 3. When adding low gluten flour into cake paste, it is recommended to add a little at a time, stir well, and then put it down again, because it will be very difficult to stir after all the time, there are particles. 4. Lava cake should be eaten while it is hot, so it can be worthy of "lava"! The fluidity of the chocolate paste in the lava cake that has been cold for a long time is not so strong, so it is recommended to eat it while it is hot~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet