Put it on the upper layer, because the iceberg lava chocolate has a shape and is easy to be pressed when placed on the lower layer. Moreover, iceberg lava is the most beautiful cake, so it looks good on top.

How to make iceberg lava chocolate cake:

1. 3 grams of flaky cream, 30 grams of hazelnut powder, 220 grams of butter (fermented butter), 110 to 120 grams of powdered sugar, cocoa powder 20 grams, 2 egg yolks, 216 grams of low-gluten flour, 1 egg yolk (20 grams), 10 grams of corn starch, 5 grams of chocolate powder, 150 grams of whole milk, 10 grams of white sugar.

2. Cook the caramelized butter first, pour the butter into the pot, and stir continuously with a stirrer to prevent burning the bottom of the pot. It's almost done when it's cooked to 156 degrees, and then filtered through a sieve to remove the burnt residue (charred protein). The caramelized butter can be stored for a long time.

3. To make biscuits, take a clean bowl, put 220 grams of the butter we prepared into it, and soften it at room temperature. If it is winter, you can slowly heat it in the microwave to soften it.

4. Then sift the powdered sugar through a sieve and put it in, then use a spatula to cut and mix evenly, then add sea salt flakes to increase some saltiness, stir until it is slightly white, add 2 egg yolks and continue Stir until the butter and egg yolks are completely combined. Pour 20 grams of our caramelized butter into the medium, and then continue to stir evenly to completely mix the butter and egg yolks.

5. After the mixture is evenly mixed, scrape off all the butter on the egg beater with your hands. Add 30 grams of hazelnut powder and stir to combine. Mix our chocolate powder and cake flour in advance and sift through a sieve into our butter mixture.

6. Continue to use our cutting and mixing method to completely mix all the ingredients. Mix everything evenly, put it on a piece of plastic wrap, flatten it, wrap it in plastic wrap, and put it in the refrigerator for 20 minutes to half an hour.

7. After the refrigeration time is up, take it out, use a rolling pin to flatten it, roll it out to a thickness of about 0.5 cm, then use a mold to press it into a suitable size and bake it in the oven at 165 degrees for 18 to 20 minutes will do. After the cookies are baked, we take them out and set them aside to cool.

8. Put the custard sauce into a clean small pot and combine 1 egg yolk (20g), 10g cornstarch, 5g chocolate powder, 150g whole milk, and white sugar. Pour all 10 grams into the pot, then heat over medium heat and stir with a stirrer until the knitted cornstarch gelatinizes. The final texture will be a little sticky, so consider it ready and set it aside for later use.

9. Melt the chocolate. Choose 150 grams of 70% chocolate, put it in a clean pot with hot water and melt it.

10. Make lava. Pour the prepared custard sauce into the melted chocolate that we heated over water. Stir with a spoon until there is a slight graininess. Don't panic at this time. Add We heat the cream at 50 degrees and stir to combine. Add 60 grams of butter and continue stirring.

11. Then filter it through a sieve to ensure a delicate taste of the chocolate. Continue to stir the filtered chocolate solution, keeping it at a temperature of 54 to 55 degrees, and then place it into a piping bag.

12. Make iceberg karst chocolate cake. Use a circle of baking paper to place the biscuits on the bottom, fix them with a stapler, and pour the chocolate solution we prepared into about 2/3 of the cake. Then put it in the oven at 186 degrees and bake for about 5 to 6 minutes. When the time is up, let it cool to room temperature and then refrigerate overnight.

13. The next day, take out the refrigerated cake, remove the staples on it, and put it in the microwave for 30 seconds. Take it out and tear off the surrounding baking paper, so that our iceberg karst cake is ready.