Dark chocolate140g, low-gluten flour 40g.

Ingredients;

2 egg yolks, 2 egg yolks

Seasoning;

Butter110g, 40g of white sugar, a little rum and a proper amount of powdered sugar.

1 put the black chocolate and the diced butter into a container, and melt the insulated water for later use. Cool to the point of slight heat

Put the eggs and yolk at room temperature into a container, add sugar and beat until the egg mixture becomes slightly thick. Pour into the chocolate solution and mix well. Add rum and mix well;

3 Sift in the low flour and mix well. The mixed solution is thick and flowable. Pour into a heart-shaped silicone mold. Preheat the oven to 220 degrees, middle layer, fire up and down, 7-8 minutes;

4. Lava chocolate cake depends on the uncooked heart to achieve the effect of magma. Therefore, the baking temperature should be high, and the quick baking method should be used to ensure that when the skin solidifies and becomes crisp, the heart is still flowing. The baking time depends on the size of the cake. My heart-shaped mold is 5.5×6.5cm, and the height is about 3.5cm. It can be baked for seven or eight minutes. More than 10 minutes passed.