When the finished iceberg lava is poured into the mold, it is best to spread a layer of paper that can contact food in the mold.

Iceberg lava cake method

1, cut the butter into small pieces, heat it with dark chocolate in water until it is completely melted, and cool it to 35 degrees for use.

2. Pour the eggs and yolk into a clean bowl, add sugar and beat with electric egg beater until slightly sticky. Don't send it.

3. Pour the beaten egg liquid into the liquid mixed with chocolate and butter and stir well.

4. Add brandy and mix well.

5. Sieve in the low-gluten flour, stir thoroughly, and mix evenly until no white powder is visible. Put the mixed batter in the refrigerator for 30 minutes.

6. Apply butter to the inside of the mold, then sift some flour to facilitate demoulding, and pour the refrigerated batter into the mold until it is 70% full.

7. Preheat the oven to fire for 2 10 degrees, and fire for 180 degrees 15 minutes. Bake in the oven for 15 minutes, then back-buckle and demould, and eat while it is hot. You can also take it out after freezing and microwave it for about 20 seconds, which has the same effect as lava chocolate.