How to make lava chocolate cake?

Ingredients: 40g of fine sugar, 2 yolks, 2 whole eggs, butter 1 10g, 60g of low-gluten flour, dark chocolate (button) 140g, and wine 30g.

First cut the butter into small pieces. Mix dark chocolate with butter. I use dark chocolate in the shape of buttons. If you use a whole piece of dark chocolate, please chop it up first. After mixing the chocolate and butter, heat the whole bowl in hot water. While heating, keep stirring until the chocolate and butter are completely melted and become a butter chocolate mixture for later use.

In another bowl, add 2 egg yolks, 2 whole eggs and fine sugar. Send it by electric egg beater. Keep sending until the egg liquid becomes very fluffy.

Pour the chocolate butter mixture into the beaten egg mixture. Stir well with a scraper. Then add the wine (don't stir it yet, add the flour and mix it together). Sift the flour into a bowl, then stir it evenly with a scraper to make chocolate cake batter. Cover the batter with plastic wrap and refrigerate for one hour.

When the batter is almost refrigerated, preheat the oven to 220℃. Put the batter in a paper bag and squeeze it into a paper cup (or cupcake mold). Seven minutes is full. Then put it into a preheated oven, fire it up and down at 220℃, and bake the middle layer for 8- 10 minutes.

After baking, cool the cake slightly and demould it while it is hot. Plate, sprinkle with powdered sugar, and you can eat! After the cake is cut while it is hot, you can see chocolate flowing out like lava.

Tips:

1, the key of this cake lies in the baking temperature and time. It needs to be baked quickly at high temperature to achieve the effect that the cake tissue outside is solid and the inside 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 and the external organization is not strong enough, the cake may lie down after baking.

2, this kind of cake should be eaten hot, after cooling, the inner core will solidify, you can't see the effect of lava, and the taste will be discounted. If you don't eat it immediately after baking, you can microwave it for more than ten seconds and eat it next time, so that the cake can achieve the effect of "lava" again.

3. Wine brings a different flavor to this cake, but if you are allergic to alcohol, you can use 20g milk instead of wine.