Chocolate lava cake, as its name suggests, when the first spoon is poured, the chocolate sauce inside it flows out like volcanic lava, which can be said to be a visual and tasteful double enjoyment.In fact, it is deliberately not baking the inside of the cake completely, thus achieving the effect that the inside is still liquid.The dish is usually served upside down on a plate with a variety of fresh fruits, ice cream, or sauces.The invention of this dessert is also quite interesting, in the late 1980s in the United States, a chef accidentally took it out in advance while making a chocolate sponge cake, and found that the unripe cake was still delicious, so he promoted it, and now the lava cake is a must-have cake in many high-end restaurants around the world.The recipe makes four small lava cakes.

WHAT YOU NEED

Ingredients

100 grams of dark or milk chocolate
100 grams of butter
60 grams of red sugar
50 grams of medium/low starch flour
Four whole eggs.
A little bit of salt
Four small round molds
Enriched coffee powder (optional) (Tbsp)
Butter (for coating moulds) 10 g
Cocoa powder (for coating moulds) 10 g

How TO MADE Chocolate lava cake/the chocolate heart is too soft

Steps 1 to 4

1. Butter is brushed inside four small circular molds and cocoa powder is sprinkled.

2. This way, the baked cake will take off better.

3. Turn around and remove the excess cocoa powder.

4. Mix the chocolate and butter together and heat slowly until dissolved.

Steps 5 to 8

5. The bowl can be heated in the microwave at a low temperature (2 to 3 minutes) or poured hot water into a pot, heated over medium heat, and then the bowl is placed on top with hot water steam to melt, but in any case do not overheat, otherwise the chocolate will lose its proper luster.

6. When the chocolate is 60 to 70% dissolved, it can be removed from the fire, stirring manually to allow the remaining heat of the bowl to dissolve the remaining chocolate.

7. Add 4 whole eggs to the chopped chocolate and stir evenly.

8. Pour into the red sugar and continue stirring.

Steps 9 to 12

9. Grind coffee powder (optional) and salt into a mixture of chocolate eggs, stirring thoroughly and evenly.

10. Pour the chocolate mixture evenly into four small circular molds.

11. Put in the refrigerator for at least one hour.

12. This step is important because baking ice-cold cake paste allows the heat to enter the inside of the cake more slowly, thus achieving the final effect of cutting the chocolate out.

13. Preheat the oven to 180°C before baking.

14. Place the mold in the oven and bake for 10 to 13 minutes, or until the cake begins to solidify around but the center is still slightly liquid.

15. It can be inserted into the middle of the cake with a toothpick, and when it is removed, it should be covered with chocolate liquid.

16. Don't skip this step, the lava cake will still get hot during the cooling process, so don't hurry to turn it over.

17. It can be eaten for about 30 minutes or poured over and placed on a plate with your favorite ingredients.

18. Spread the cocoa powder or sugar powder, put a spoon down, and hurry up and get to the Michelin restaurant.

Handy cooking tips

　　- When heating chocolate in the microwave, it can be divided into two or three parts, during which it must be removed, stirred and then put back to continue heating.- Lava cakes are very sensitive to temperature, and if they are baked for a few minutes, they become solid, so when they are baked quickly, you must be a little careful.- You can cover the mold with chocolate with a preservative film (be careful not to stick to the cake paste), put it in the refrigerator for about 3 days, take it out and put it in the oven when you need to make it.If you want to keep it for a longer time, you can put it in the freezer and add 5 to 10 minutes to the baking time.- Lava cake tastes best when it's warm, it's recommended to combine several ingredients: vanilla ice cream; fresh cream + various berries (strawberries, blackberries are good too~)