How to make lava chocolate cake

1, 70g of dark chocolate, 55g of butter, 30g of low-gluten flour, egg yolk 1, 20g of fine sugar, rum (or brandy) and chocolate 1 spoon. Butter is melted by heating in water, smooth and particle-free. Add rum and stir well. Leave it until it is not hot.

2. Beat two eggs into the pot, and the eggbeater starts beating the chocolate lava cake at high speed (the whole picture is super simple). Step two.

3, playing a lot of big bubbles. Pour in fine sugar and continue to send.

4, sent to exquisite, will be thicker, will fade. Send it to almost twice the volume. Still that little trick. The toothpick won't fall off when inserted.

5. Sieve the flour, stir it evenly with a scraper, and put the chocolate sauce that is not hot (below 40 degrees) into the cake paste.

6. Stir well and apply some butter to the mold (demoulding is good).

7. Pour in the chocolate cake paste (it feels sticky and flows slowly. If it is very rare, it should not be very successful. Eight points is enough.

8, put in the refrigerator for more than half an hour. About three hours.

9. Send it to the preheated oven. Bake at 220 degrees for 8 minutes. (Different ovens have different temperatures, so it is recommended to stare at them when baking for the first time. It just swells on the surface. Because it is flowing inside, it will shrink when it is cold ~)

10, this is just the appearance of the oven.

1 1, demoulding ~ sifting some powdered sugar ~ beautiful.

12, poke it. Chocolate sauce will flow out. It tastes very happy.