Robe Kitchen|(Video) Goddess’ Favorite Lava Chocolate with Zero Failure, Heart Is Too Soft

Overview

After countless experiments, the formula was developed into a chocolate explosion with a very low failure rate (of course, in many aspects, you have to follow the steps to be more successful). For alcohol, it is recommended to add it when the heat is not high, because the alcohol will evaporate when heated, and after evaporation, the cake will not have the taste of rum.

Tags

• baking
• egg yolk
• low gluten flour
• rum
• unsalted butter
• whole eggs
• dark chocolate
• fine sugar
• salt

Ingredients

Steps

1. 1 1: Prepare a plate of boiling hot water. Do not continue to heat it after boiling. Set it aside for later use.

   

2. 2 2: Prepare chocolate and butter. You can cut the chocolate and butter into smaller pieces. The smaller the pieces, the faster they will melt

   

3. 3 Chocolate knowledge points: Chocolate handling tips: 1. The optimal temperature for melting chocolate is 40-50 degrees, and the temperature cannot be lower than 40 degrees. 2. The best operating temperature for chocolate: Below 32 degrees, several points may easily cause chocolate to deteriorate: 1. The utensil contains water-->the chocolate will separate and crystallize , Sanding 2. The temperature is too high-->the chocolate fat is separated 3. The humidity is too high-->the humidity is high and the taste becomes worse, and the microorganisms multiply 4. The storage location is wrong-->direct light, the color and taste change rapidly 5. When it is not used up, it is not sealed-->absorbs the odor from the outside world

   

4. 4 Three: Prepare the mold using softened butter, and use a brush to smear the bottom and inner wall of the mold. *Softened butter = to the extent that your fingers can push it lightly *The effect of butter = anti-sticking effect, more effective cake release from the mold

   

5. 5 Four: Stir the melted chocolate and butter with an egg beater until evenly combined

   

6. 6 The melted chocolate needs to be set aside to cool down for a while; *cooling should be slightly higher than the human body temperature (not hot to the touch) *cooling = when adding the eggs, the eggs will not be cooked *but not lower than the human body temperature, otherwise the chocolate will start to solidify

   

7. 7 Five: Prepare the eggs. Put the eggs and egg yolks into the utensil, then add sugar and salt (salt is generally not weighed out because the grams are too small, so we can just take a handful with your fingers and add it)

   

8. 8 Six: Use an electric egg beater to stir the egg paste. The egg beater only needs to be turned on one gear (the smallest number of gears). The main thing is that we only need to blend the white sugar and eggs, no need to beat them.

   

9. 9 Stirred state: There are bubbles on the surface, but it does not affect it because there is no defoaming or defoaming in this bursting chocolate.

   

10. 10 Seven: Mix the chocolate paste and egg liquid: We can feel the chocolate paste with both hands. If it is hot, continue to stir with a whisk to dissipate heat. If it is not hot, you can add the egg liquid. When adding the egg liquid, the egg whisk must rotate in circles, otherwise the eggs will be cooked by the heat and produce particles.

    

11. 11 The state after mixing chocolate paste and egg liquid: it is very fluid and quickly flows and merges back into the chocolate paste

    

12. 12 Eight: Add sifted low-gluten flour, and then use the same mixing technique as the chiffon cake (two o'clock-->seven o'clock direction, turning from the bottom) and repeat this technique until there are no white particles.

    

13. 13 Tip: After stirring until no white particles are visible, use a spatula to open the bottom to see if the mixed paste will leak out

    

14. 14 The state of the chocolate paste after adding low-gluten flour: you can see the lines and slowly blend back into the chocolate paste

    

15. 15 Tips: 1. Use a tall cup, then put on a piping bag, and then pour in the chocolate paste. One person can operate smoothly, and you don’t have to worry about your mother anymore! (Video provides a more detailed operation process)

    

16. 16 Remember, remember: you have to tie a knot at the top of the bag to seal it, otherwise it will leak out and the painting style will change

    

17. 17 Tip 2: When cutting the spout, use your fingers to squeeze the chocolate in front back, so that it will not turn into a fountain when cutting the spout.

    

18. 18 Add all the chocolate paste into the mold until it is just eight-quarters full

    

19. 19 There will still be bubbles because of the addition of eggs, but this side is the bottom, so it doesn’t affect

    

20. 20 The function of freezing is to lower the temperature of the entire cake batter so that during the baking process, the runny parts inside will not be quickly baked into a solid state

    

21. 21 Baking temperature: 180 degrees for upper heat and 180 degrees for lower heat. Placement: middle rack of oven. Baking time: 15 minutes

    

22. 22 Take it out and cool it slightly, but do not let it cool completely before demoulding, because when there is no temperature at all, the flow core inside will solidify

    

23. 23 If you want to remove the mold completely, you can use a scraper to gently loosen the sides

    

24. 24 This reversal method is pretty good

    

25. 25 Gently tap the top of the mold to release it smoothly

    

26. 26 You can sprinkle powdered sugar on the surface or add some fruit

    

27. 27 Oh my god...this heart-wrenching effect...