Chocolate lava cake

1

Black chocolate mixed with butter to heat it up, cool

2

Eggs and yolk put in containers with fine sugar

3

When you hit the egg, it's thick

4

Chocolate butter, a little rum mixed with egg fluid

5

Sifting low-banded powder with a rubber razor and a cake

6

Put the cake in a silica cup, about eight, 220 degrees, mid-level, 8-10 minutes, and eat it while it's hot

Suggestion:
1. This cake relies on the uncooked inner surface to achieve the effect of magma. Therefore, the baking temperature should be high. Use a high temperature and rapid method to ensure that the heart is still flowing when the outside is crispy. It is suitable for eating hot after being baked, but there will be different surprises when refrigerated;
2. Although it is beaten with whole eggs, it does not need to be beaten to the extent of making sponge cakes. You just need to beat until the egg liquid is thick and slowly flow down in thick lines after lifting the eggbeater;
3. The amount of chocolate is very large. In order to pursue taste, chocolate with a cocoa content of more than 70% is generally used, and Dove's black chocolate is selected according to local conditions;

Two apologies:
1. The spoon used to take the photo was directly uploaded to the picture before it was wiped clean. Whoever asked to open the warehouse and eat it while it was hot is the biggest feature of this cake...
2. Picture 5 The chocolate solution was not stirred evenly before sieving the powder. This can only be done every summer. It will definitely cake in winter. I hope everyone will focus on words! Pictures are supplemented!