Chocolate lava cake

Chocolate lava cake

Introduction:

"Lava chocolate cake, also known as chocolate soft core cake, magma chocolate cake, etc., creates an internal" soft core "effect by deliberately not completely baking the inside of the cake. After baking, poke a small hole, and the chocolate in the middle will flow out like magma. "

Production steps:

Step 1: heat the dark chocolate and butter together,

Step 2: keep stirring until completely melted, then set aside to cool and set aside.

Step 3: put the eggs and yolks in a small bowl, add the sugar and beat them with a beater until the color turns white and the ground becomes thick (not completely)

Step 4: sift in the cocoa gluten and flour,

Step 5: pour in the dark chocolate sauce and stir into a uniform cake paste.

Step 6: pour into the paper mold and fill it with 7 points. Put in a preheated oven of 210 degrees, middle layer, heat up and down, 8-10 minutes. After baking, tear off the paper mold and eat while it's hot.

Materials required:

Dark chocolate: 100g

Butter: 75g

Low gluten powder: 25g

Cocoa powder: 1g

Egg yolk: 1

Eggs: 2

Fine granulated sugar: 35g

Note: 1. This cake needs to be baked quickly with high temperature, so as to quickly let the external cake shape, while the internal cake is still liquid. If the baking time is too long, the internal solidification, eating time will not have "lava" flow out of the effect. If the baking time is not enough and the external organization is not strong enough, the cake may "lie down" after coming out of the oven. 2. Eat this cake while it's hot, or you won't see the chocolate bubbling out inside, and the taste will be reduced. 3. If you can't finish eating at one time, you can put it in the refrigerator for refrigeration. When you eat it, you can take it out and heat it in the microwave oven for 1 minute, which can achieve the effect when it is just out of the oven.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet