Chocolate lava cake

1

Heated black chocolate and butter

2

It's always melted to the point where it cools。

3

Put eggs and yolk in the tub, add fine sugar and send them white with an eggbeater, which becomes dense

4

I'm not sure if it's any good

5

And pour in the black chocolate sauce and mix it into an even cake paste。

6

Roll in paper mold, full seven. The oven is preheated at 210 degrees, mid-level, top-fire, 8-10 minutes. When you're baked, tear out the paper mold and eat it while it's hot。

1. This cake requires high heat and a quick bake to quickly set the outer layer of the cake while keeping the inside liquid. If baked for too long, the inside will solidify, and you won't get the "lava" flow when you eat it. If baked for too short a time, the outer structure won't be firm enough, and the cake may collapse right after coming out of the oven. 2. This cake should be eaten while hot; otherwise, you won't see the chocolate flowing from the inside, and the texture will be compromised. 3. If you can't finish it all at once, you can store it in the refrigerator. When you're ready to eat, take it out and heat it in the microwave on medium power for 1 minute to achieve the fresh-from-the-oven effect.