Chocolate Lava Cake (detailed step-by-step version with zero failure)

Overview

This dessert is completely full of sweetness and surprises! The outside is soft, the inside is hot and flowing chocolate lava, and the mellow aroma of rum makes it a very tempting cake. Of course, the calories are also relatively high, so it’s especially suitable to enjoy slowly in the cold winter!

Tags

• baking
• cake
• butter
• egg
• low gluten flour
• dark chocolate
• fine sugar

Ingredients

Steps

1. 1 Prepare the required ingredients. When making this kind of chocolate lava cake and classic chocolate cake, the best tasting chocolate is Valrhona chocolate imported from France. Although the price is high, it is really rich and mellow. The more common baking chocolate I used this time is Meloison, and it tastes good.

   

2. 2 Place the weighed butter and chocolate into a basin and set aside water to melt.

   

3. 3 Many of the basic baking preparations require this kind of water-based melting, which is also known as the "water bath method." Put boiling water in a pot, turn on a low heat, put the butter and chocolate in the basin, and let the two slowly merge, stirring continuously in the middle. After cooling, set aside to around 35 degrees.

   

4. 4 For better taste, it is necessary to add a tablespoon of rum.

   

5. 5 A very crucial step is to beat the whole eggs. First, mix the whole eggs and caster sugar

   

6. 6 The whole whipping process takes about ten minutes. For better results, a water bath method is also required here. Pour cold water into the pot, turn on low heat and slowly heat it up. During this period, stir with a manual egg beater. When the temperature of the human body is reached, you can turn off the heat and use an electric egg beater. Avoid taking a high-fire water bath, otherwise it will directly turn into egg blossoms. Turn the egg beater to level 3 and beat for about 2 minutes. This is the state.

   

7. 7 Now the color of the egg liquid has become lighter, the foam is particularly abundant, and the volume has also increased. Continue beating for about 3 minutes, the color has become lighter and the volume has doubled.

   

8. 8 If the egg beater is left to rest for a while, the motor will be burned out for a long time. After another 3 minutes or so, you can see that the egg liquid has lines. And the foam has become very fine, and the egg liquid has basically turned white.

   

9. 9 The completely beaten state is: the egg liquid is in the shape of a ribbon, flowing from top to bottom, and the traces of falling slowly disappear within 5 seconds, which is considered a success.

   

10. 10 Sift the low-gluten flour into it and mix gently with a rubber spatula.

    

11. 11 Pour in the melted chocolate liquid, stirring while pouring, and mix evenly with a spatula.

    

12. 12 The finished chocolate batter should be relatively viscous. If it is made in a particularly dilute state, it will not be successful. At this time, place the chocolate batter in the refrigerator for half an hour.

    

13. 13 Grease the edges of the cake mold with cooking oil or liquid butter to facilitate the removal of the cake after baking. At the same time, preheat the oven to 220 degrees.

    

14. 14 Put the refrigerated cake batter into the mold until it is 70% full.

    

15. 15 Bake at 220 degrees for 8-10 minutes. The key to this is to bake it at a high temperature and quickly so that the skin is cooked quickly while the inside is still warm, soft and slippery.

    

16. 16 Have another one, it will be quite delicious to the end!