Chocolate lava cake

Chocolate lava cake

Introduction:

"The recipe for the cake comes from round pig's book. The amount of the original egg is 2 yolks and 2 egg whites. There are only native eggs left at home. The egg white of native eggs is less and the yolk is thicker. So I used two yolks and three whites here. The amount of this material can be used to make 7 small cakes in a paper mold with a bottom diameter of 5cm, a top diameter of 6cm and a height of 4.5cm. "

Production steps:

Step 1: put all the ingredients in a bowl and heat them in hot water until they melt into a sauce.

Step 2: refrigerate.

Step 3: put the egg white in the cake into an oil-free and water-free container, add the coarse sugar in three times, and beat until hard foaming. That is, lift the egg beater, there is a small sharp corner on the egg beater head. Keep it in the fridge.

Step 4: put the dark chocolate, light cream and butter in a large bowl and heat over hot water until melted.

Step 5: add 2 egg yolks and stir to form a uniform cake paste.

Step 6: mix cocoa powder and low gluten flour and sift.

Step 7: sift the sifted mixed powder into the cake paste again.

Step 8: stir well with a scraper to make a chocolate batter.

Step 9: take out the egg white in the refrigerator, add it into the above chocolate batter at one time, and mix it evenly.

Step 10: put the cake paste into a paper mold with a small spoon until it is seven minutes full.

Step 11: remove the batter from the refrigerator and put it into the refrigerator.

Step 12: preheat the oven at 170 ℃, heat up and down, middle layer, bake for 15 minutes. After the cake is out of the oven, let it cool until the cake is separated from the paper mold, then demould it, and put it upside down on the plate, then decorate it with fruit.

Materials required:

Dark chocolate (cake body): 50g

Light cream (cake body): 100g

Butter (cake body): 30g

Local egg yolk (cake body): 2

Cocoa powder (cake body): 20g

Low gluten flour (cake body): 40g

Native egg white (cake body): 3

Coarse granulated sugar (cake body): 20g

Dark chocolate (chocolate filling): 60g

Light cream (chocolate filling): 40g

Butter (chocolate filling): 8g

Grape (surface decoration): moderate amount

Strawberry (surface decoration): moderate amount

Note: 1. The protein is easy to defoaming when it is high in fat, so the mixing process of chocolate batter and protein should be quick. 2. When the cake is just out of the oven, it is still fragile and can't be demoulded. You need to wait until the cake is separated from the paper mold. 3. If the cake is thoroughly cooled, it can be heated in the microwave oven for 1 minute, and the chocolate inside the cake can return to flowing state.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet