Today, this lava chocolate cake, also known as chocolate soft cake, magma chocolate cake, etc., by intentionally not completely roasting the inside of the cake, resulting in an internal "soft heart" effect. Reference component: 5.8*4CM paper mold two cups Baking: 220 degrees, middle layer, 8-10 minutes or so
Prepare raw materials and weigh
Cut the butter into small pieces, put it in a large bowl with dark chocolate, heat it with water and stir until it is completely melted. Then cool it to about 35 degrees
Beat the egg and egg yolk into another bowl, add the sugar and use a whisk to give it a slightly thicker feel. Don't have to send it completely
Pour the beaten egg into a mixture of dark chocolate and butter
Add rum and stir evenly with a whisk
Sifting into low-gluten flour
Gently mix with a squeegee. Mix the chocolate batter in the refrigerator for half an hour.
Refrigerate the batter and pour it into the mold, 7 minutes full. Put in a preheated 220 degree oven for 8-10 minutes. When you are not hot, tear off the paper mold, sprinkle with powdered sugar, and eat hot.
1, the key to this cake is the temperature and time of baking. It is necessary to use high temperature and fast roasting to achieve the effect that the outer cake tissue is firm, 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 out when eating. If the baking time is not enough, the external tissue is not strong enough, and the cake may be "smashed" after the oven is released. 2, this cake should be eaten hot, otherwise you will not see the internal chocolate sputum out, the taste will be discounted.