First, put the balloon on the tap, fill the balloon with cold water, and tie the balloon to the knot.
White chocolate mashed and placed in a bowl of water to melt and melt
Wait until the temperature of the melted chocolate gets warmer, and put the chocolate solution in the flower bag.
Cut the squid bag into a small mouth and squeeze the chocolate at the top of the balloon to make a chocolate pearl ball.
Place the balloon on the cup and let the chocolate cool for 15 minutes (because the cold water in the balloon, the squeezed chocolate will soon solidify)
Lightly press the balloon under the chocolate to separate the edge of the chocolate from the balloon.
Cut a small mouth at the bottom of the balloon, let the water in the balloon slowly flow out (the mouth must be small, the water should be slowly placed, if it is too fast, the pearl ball will be easily broken)
The knife is baked on the fire and the pearl ball is cut off a small part. This is the pearl ball.
Put dark chocolate and butter in a small bowl
Water is heated and melted into a liquid
Put the eggs and egg yolk into the egg bowl and add the sugar.
Use the egg beater to send it to a slightly thicker state, without having to send it completely
Pour a mixture of chocolate and butter into the egg
Add a large spoonful of rum
Stir with a whisk
Sift in low-gluten flour and gently mix with a squeegee
Mix the chocolate batter in the refrigerator for half an hour.
Pour the refrigerated batter into the mold, full of seven points
Put in a preheated oven at 206 degrees Celsius for 8 to 10 minutes, and remove the paper mold when not hot.
The key to this cake is the temperature and time of baking. High temperature fast test is required to achieve the appearance of the outer cake tissue, but the interior is still liquid. If the baking time is too long, the inside will solidify, and there will be no effect of lava flowing when eating! If the baking time is not enough, the external tissue is not strong enough, and the cake may be smashed after the cheese is baked!