Chocolate Lava

All materials are prepared in proportion

Melt the butter and chocolate together over water and stir well until there are no lumps. Set aside

Put two eggs in a basin

Beat the eggs with a whisk until there are big bubbles

Add caster sugar

Continue to beat until it is almost doubled in size. At this time, it will be thicker and the color will turn light yellow

Sift in flour

Mix well

Add the chocolate butter mixture. At this time, the chocolate butter is no longer hot (it should be below 40 degrees)

Mix evenly. At this time, the cake batter will feel very sticky and slow to flow

Put it in a piping bag and put it in the refrigerator for half an hour. You can also pour it directly into the mold and refrigerate it

If this kind of mold needs to be brushed with a layer of butter, it will be easier to release when baked. Paper cups are not needed

After refrigeration, take it out and fill it up to 80% full

Place in the preheated oven at 220 degrees for 8 minutes on the middle shelf. Different ovens have different temperatures. It is recommended to keep an eye on it. If the surface is swollen, it is good, because the inside is fluid and will shrink a little when it is cold

Unmold and sprinkle with some powdered sugar for decoration

I prefer to eat this kind of sauce-centered kind, so the time is just enough. If I like the kind of poppy sauce, the time is a little shorter

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