Preparation time of chocolate surprise material: 10 minute. Production quantity: 6 small three-energy cake molds. Making time: 2 hours (including the cold storage time of stuffing). Baking time: 15 minutes. Total time * * *: 2 hours and 25 minutes. Figure 1, cake invagination raw materials: dark bitter chocolate 1 00g, animal whipped cream 75g, rum1tablespoon. Fig. 2. Heat the whipped cream until it boils, and then remove from the fire. Figure 3. Pour the broken chocolate into the whipped cream. Figure 4. Chocolate is heated and melted with whipped cream. Fig. 5. After cooling slightly, pour in rum and mix and stir. Fig. 6. After cooling, put it in the refrigerator until it solidifies (at least one hour). Figure 1, chocolate cake ingredients: 80 grams of butter, 80 grams of dark bitter chocolate, 2 whole eggs, 80 grams of fine sugar and 20 grams of high-gluten flour. Figure 2. Butter and chocolate (broken) melt in water. Figure 3. Mix butter and chocolate evenly. Fig. 4. Stir until all of them melt and blend with each other, and set aside for cooling. Figure 5. Beat the whole egg into a blender and add white sugar to stir. Fig. 6. After hitting coarse bubbles at low speed, send them at high speed. Figure 1, the whole egg is beaten until the color becomes lighter, and when the eggbeater is lifted, it flows down in a thick line. Figure 2. The temperature of the mixture of chocolate and butter is controlled at about 40 degrees. Figure 3. Pour the mixed liquid into the beaten egg liquid. Fig. 4. Mix and stir evenly. Fig. 5. Add 20g of high-gluten flour and continue stirring. Fig. 6. Stir until the flour is completely blended without particles. Figure 1, put the 1/3 cake paste into the inner wall of the mold after being oiled, and then gently put the frozen stuffing balls into it. Figure 2. Pay attention to the center position, otherwise it will leak after baking. Fig. 3. Then pour in the remaining cake paste, the mold is 7 minutes full, the oven is preheated 175 degrees, and the middle layer is baked for about 15 minutes, then take it out and demould it. Chocolate strawberry earl material: strawberry 10; Dark chocolate 150g. Practice: 1, put the dark chocolate in a bowl, put it in a hot water pot, and slowly stir it to melt; 2. Insert a toothpick into the strawberry stalk and roll it around in hot chocolate; 3, 3/4 strawberries are covered with chocolate; Put it on a buttered plate and let it cool, and the lovely chocolate and strawberry earl will be ready.