1. Raw materials: 2 eggs, 3g of low-gluten flour, 2g of fine sugar, 5g of butter, 6g of chocolate and a proper amount of rum.

2. The chocolate butter is heated and melted in water until it is smooth and particle-free. Add rum and stir well.

3. Beat two eggs into the basin, and the eggbeater starts beating chocolate at high speed.

4, hit a lot of big bubbles. Pour in fine sugar and continue to send.

5, sent to delicate, will be thicker, the color will fade. Send it to almost twice the volume, and the toothpick will not fall when inserted.

6. Sieve the flour and stir it evenly with a scraper.

7. Put the chocolate sauce that is not hot (below 4 degrees) into the cake paste and mix well.

8. spread some butter in the mold, and pour in the chocolate cake paste until it is 8 minutes full.

9, put it in the refrigerator for more than half an hour.

1. Send it to the preheated oven. Bake at 22 degrees for 8 minutes.