Alias heart too soft, one of the famous pastry.

Dark chocolate 70 grams, 30 grams of low gluten flour, 55 grams of butter, 20 grams of sugar, 1 egg yolk, 1 whole egg, 1 tablespoon of brandy

1, cut the butter into small pieces, together with the dark chocolate, heated over water until completely melted, cooled to 35 degrees for use.

2, eggs and egg yolks poured into a clean bowl, add sugar, beat with an electric whisk until slightly thick. No need to whip.

3. Pour the beaten egg mixture into the liquid mixture of chocolate and butter and mix well.

4. Add the brandy and mix well.

5. Sift in the low-gluten flour, mix well, and blend well until no white powder can be seen. Chill the batter in the refrigerator for 30 minutes and set aside.

6. Grease the inside of the molds with butter and sift in a little flour to make it easier to remove the molds, and pour the chilled batter into the molds until they are 70% full.

7. Preheat the oven to 210 degrees, 180 degrees for 15 minutes. Bake in the oven for 15 minutes, invert the mold and serve while hot. You can also freeze and then take out the microwave heating about 20 seconds to eat, the same effect of lava chocolate.

1. When heating the dark chocolate and butter, keep stirring to mix well.

2. Getting the temperature and time right is the key to this cake. If you bake it for a short time, the surface will not be thick enough and it will be easy to break; if you bake it for a long time, it will solidify inside and lose its texture. So to always observe, if necessary, can slightly open the oven to touch the surface, feel the hardness.

3, microwave heating must not overdo it, so that it is baked dry, no lava effect, the best time is about 10-20 seconds.