It will still pop when heated.

You can put it in the freezer. But it's best just for a couple days. Give it to him in the microwave when you eat it and it will pop.

Lava cake, alias heart too soft, one of the famous French desserts. From the hands of today's Michelin 10 chef god - Frenchman Michaux Blas. Mathieu was awarded three Michelin stars in 1999, and the lava cake was his original creation in 1981.

Notes

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

2. Mastering the temperature and time is the key to this cake. If you bake it for a short time, the surface will not be thick enough and will be easy to break; if you bake it for a long time, the interior will solidify and lose its flavor. So you have to observe it at all times, and if necessary, you can slightly open the oven to touch the surface and feel the hardness.

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