1. The raw materials for iceberg lava are: dark chocolate, butter, whole egg liquid, sugar, salt, low-gluten flour, egg yolk, sugar, corn starch, cocoa powder, milk, black chocolate, cream and butter.

2. Steps: stir the whole egg solution 5g+ sugar 3g+ salt .5g, then add low-gluten powder 35g and stir it for later use.

3. Stir the butter well, then pour it into the mold covered with oil paper, and bake at 18 degrees for 2 minutes after preheating in the oven.

4. To make chocolate paste: mix 1 egg yolk+8g sugar+8g corn starch+5g cocoa powder evenly for later use.

5. Heat 14g of milk until it boils, quickly pour it into the paste, stir it evenly, reheat it with low heat, and keep stirring until it is thick and paste.

6. After 15g of dark chocolate is melted in water, add 12g of chocolate paste and 6-degree cream, and add 5g of butter and mix well.

7. Press the baked brownie base while it is hot.

8. The mold is covered with oiled paper, with brownies under it and lava paste on it.

bake at 9 and 18 degrees for 6 minutes, then take out, refrigerate for 4 hours, demould and sprinkle with cocoa powder.