Chocolate Iceberg Lava Cake

40 grams of corn oil and 40 grams of milk, mix evenly until there are no oil spots.

Emulsification.

Sift in 35 grams of cake flour.

Add 8 grams of cocoa powder.

Stir evenly in a Z-shaped motion.

Add 4 egg yolks.

Stir in a Z-shaped motion in the same way until well blended, and the cocoa egg yolk batter is ready.

A protein.

Divide the sugar into three parts and add them to the egg whites while beating.

There are obvious textures.

Beat until the mixer has a big hook, and the meringue is ready.

Take 1/3 of the meringue and add it to the cocoa egg yolk mixture.

Mix evenly by flipping, don’t stir in circles.

Pour all of the mixed batter into the remaining meringue.

Quickly fold until well combined (cocoa batter tends to deflate slightly more easily, so try to work as fast as possible).

You also shouldn't stir in circles; just the cocoa cake batter is fine.

Pour the cake batter from a height of 30cm into the baking pan (28×28), use a toothpick to poke a few times to remove some small bubbles, and level it by tapping.

Place in a preheated oven, middle rack, 150°C, bake for 20 minutes (convection). The time and temperature can be adjusted according to your own oven's characteristics.

The baked cake is immediately taken out of the oven and inverted to cool.

Add 10 grams of sugar to two egg yolks.

Stir evenly.

Pour in 200 grams of light cream, heat over hot water, and stir evenly.

Add 100 grams of plain dark chocolate.

Melt in hot water and stir evenly.

Add chopped pecans (you can also replace them with other chopped nuts).

Stir evenly.

Place the cocoa cake into the mold.

Spread a layer of chocolate, then cover with a layer of cake, and pour another layer of mixed chocolate on top.

Shake flat, then place in the refrigerator to chill for 4 hours.

After the time is up, cut into pieces and eat.

Finished product image.

Ice-cold double flavor.

Finished product image.

Take a bite, it's super satisfying.