1, chocolate lava cake: ingredients: cake powder 50g, dark chocolate 125g, 2 eggs, butter 125g, white sugar 100g. Keep the raw materials in order. Cut the butter into small pieces, put it in a large bowl with dark chocolate, heat it in water and stir it continuously until it is completely melted. Then put it aside and naturally cool it for use. Beat the eggs into another bowl, add the fine sugar and beat them with an eggbeater until they are slightly thick. You don't have to send it completely. Pour the beaten eggs into the mixture of dark chocolate and butter. Pour into a disposable cake paper cup and fill it with 7 cents. Bake in a preheated oven of 220 degrees for 8- 10 minutes. When it is not hot, tear off the paper mold, sprinkle with powdered sugar and eat it while it is hot.

2. Chocolate hurricane cake: Ingredients: 70g low-gluten flour, 5 eggs, 30g cocoa powder, 60g fine sugar (egg yolk), 40g salad oil, 65ML water or milk. First, prepare two clean oil-free and waterless pots, separate the egg yolk and egg white, and put them into the pots respectively. Add milk, oil, sugar and cocoa powder to the egg yolk basin, sift in the low powder, and stir evenly with a rubber spatula without graininess. Beat the egg whites, add 60 grams of sugar in three times, and beat until dry and foaming. Put the egg white paste into the egg yolk paste, gently turn it evenly from bottom to top, do not rotate and stir, otherwise it will defoam. Pour into the mold, shake out big bubbles, preheat the oven 150 degrees, fire the middle layer, and bake for 40-45 minutes. Invert the baked cake with the model on the shelf, and demould it after 1 hour.

3. Chocolate glutinous rice paste: Ingredients: glutinous rice flour 100g, 6 small pieces of chocolate, 20g of sugar, cocoa powder 1 tablespoon, 80g of cold water and appropriate amount of coconut. Mix glutinous rice flour, sugar, cocoa powder and water evenly. Knead into a smooth dough and divide it into 6 equal parts. Take a portion and knead it into a ball, press it into a cake, put in a piece of chocolate, wrap it, shape it and knead it into a ball (if the shape of chocolate is too square to wrap, you can break a small piece of chocolate into small pieces and then wrap it). Repeat the previous step for other dough, and put it in a flat plate sprinkled with a layer of starch (slightly more starch can be sprinkled to prevent sticking). After the water in the steamer is boiled, put the flat plate in the steamer and steam for 15 minutes. /kloc-take it out after 0/5 minutes. It's not particularly hot to cool slightly. Carefully take out the glutinous rice paste, shape it slightly, and roll it with coconut milk.