If it is a baked cheesecake, after baking, you need to wait in the oven until the cake is back down and cooled to a temperature that is not hot, or completely cooled down, then take out the mold, and put it in the refrigerator to cool down Eggs + sugar into the beaters bowl, high speed whipping until the volume becomes large, white color, sticky and delicate state, with the beaters head cut the word 8 does not disappear, and inserted into the toothpick does not fall immediately. Chocolate lava cake is "not baked fully cooked", the core is raw on the right, do not worry about eating bad stomach, in fact, the filling has been cooked. Due to the size of the oven and the different molds we use, if you overbake the first time, just shorten it next time.

After mixing the low gluten flour if the chocolate liquid is dry, put it on hot water and stir for a while. The baking time can not be too long, too long it becomes dry chocolate. Oven preheating upper heat 210 degrees, lower heat 180 degrees for 15 minutes. Bake in the oven for 15 minutes, invert and unmold, serve while hot. You can also freeze it and microwave it for about 20 seconds to get the same lava chocolate effect.

First melt the chocolate and butter, then whip the eggs, add the sugar in 2 additions, then sift in the low-flour powder, mix well with a spatula, then add the chocolate butter and mix well, pour into the molds, the oven at 200 ℃, 8 ~ 10 minutes, depending on the size of the molds to decide ~ the eggs and egg yolks into another bowl, add the granulated sugar and beat with a whisk until a slightly thicker feeling can be. It is not necessary to whisk all the way through to 25g of granulated sugar, use an electric whisk to beat well until the sugar is melted.

The baking time is adjusted according to the size of the cake, the mold is large to increase the time, and vice versa, the mold is small to reduce the time. The eggs and egg whites into another bowl, add granulated sugar, whisk with a whisk to a slightly thick feeling can be, do not have to be completely whipped, including American, French, English, German bread baking production technology; cookies, cookies, pastry points, puffs, tarts, pizza, chocolate, tiramisu, and other Western hotel banquets, such as the production of popular pastry boutique.