Chocolate lava cake, take a small piece of cake with a fork, dip it in the flowing chocolate sauce, and it's utterly delightful in one bite.

First, put together 80 grams of 55% dark chocolate, 50 grams of unsalted butter, and 5 grams of coffee liqueur.

After the insulation melts evenly, set it aside for later use.

2 eggs and 25 grams of white sugar, put together and beat until fluffy.

Beat until the mixture turns white and thick, and when you lift the whisk, the batter falls and leaves traces that slowly disappear.

Pour in the prepared chocolate liquid.

Continue beating until the color is uniform.

Sift in 20 grams of low-gluten flour, 5 grams of cocoa powder, and 10 grams of milk powder.

Mix with a spatula until smooth and free of lumps.

Pour evenly into the paper cup molds.

Shake twice to remove large air bubbles.

Preheat the oven to 210°C and bake for 6-9 minutes. Note: I take one out at 6, 7, 8, and 9 minutes respectively, and the internal state of each one is slightly different. You can take it out according to the state you prefer.

After baking, let it cool for 3-5 minutes, then unmold and turn it upside down onto a plate.

Sprinkle a little powdered sugar for decoration.

Chocolate lava cake, done O(∩_∩)O

From left to right, they are the baked states at 6/7/8/9 minutes respectively. If you want a more runny molten center, bake for 6-7 minutes.

The scene of chocolate lava slowly flowing out is really very soothing.

Take a small piece of cake with slightly crispy outer skin on a fork, dip it in the flowing chocolate lava, and take a bite.