Chocolate Lava Cake
Overview
I have always wanted to try chocolate lava cake, but I thought it was difficult to operate, so I have been reluctant to do it. After doing it, I realized that it is not difficult to operate at all. The key to this cake lies in the baking temperature and time. You need to use a high temperature test to achieve the effect that the outer cake structure has been formed, but the inside is still liquid. If you bake it for too long, the inside will solidify and you won’t have the effect of lava flowing out when you eat it! If the baking time is not enough and the outer structure is not strong enough, the cake may lie down after being baked! Underneath the sweet and attractive appearance, is there hidden a high level of heat that makes you unable to cry but still unable to stop?
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Ingredients
Steps
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Prepare the required main ingredients.
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Place dark chocolate and butter in a small bowl and heat over water until melted.
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Crack the eggs and egg yolks into a mixing bowl and add the sugar.
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Use a whisk to whip until slightly thick, but it doesn't have to be completely whipped.
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Pour the chocolate and butter mixture into the egg mixture.
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Add Ruiao cocktail.
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Stir with a spatula to combine.
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Sift in cake flour.
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Use a rubber spatula to gently stir the chocolate batter evenly. Place the mixed chocolate batter in the refrigerator for half an hour.
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Pour the refrigerated batter into the mold, fill it seven-quarters full, and bake in the middle rack of a preheated 205-degree oven for 8 to 10 minutes.
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When you see the cake puffing up, just peel off the paper mold when it is no longer hot to your hands.
