Iceberg Lava
Iceberg Lava made with dark chocolate, butter and whole egg liquid, baked until golden and fragrant. A great choice for family gatherings or a weekend treat.
Instructions
- 1
50g whole egg liquid, 30g sugar, 0.5g salt, mix well.
- 2
Mix 35g of low-gluten flour evenly.
- 3
Mix the butter and dark chocolate together.
- 4
Pour into a mold lined with parchment paper and bake at 180 degrees for 20 minutes after preheating the oven.
- 5
Chocolate paste: Mix 1 egg yolk, 8g sugar, 8g cornstarch, and 5g cocoa powder evenly.
- 6
Heat 140g of milk to boiling and quickly pour it into the paste, stirring evenly.
- 7
Reheat over low heat, stirring constantly until it becomes a thick paste.
- 8
Melt 150g of dark chocolate over a double boiler.
- 9
Add chocolate batter.
- 10
Add 120g of cream at 60 degrees and 50g of butter, and mix well.
- 11
Press the baked brownie base while it is hot.
- 12
Line the mold with parchment paper, place the brownie at the bottom, and put the lava batter on top.
- 13
Bake for 6 minutes.
- 14
Unmold after refrigerating for 4 hours.
- 15
Sprinkle cocoa powder.
- 16
Finished product image.
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Ingredients
Main Ingredients
- Dark chocolate70g
- whole egg liquid50g
- low-gluten flour35g
- Egg yolk1 piece
- Cocoa powder5g
- Milk140g
- Dark chocolate150g
Seasonings
- Butter50g
- Sugar30g
- Salt0.5g
- Sugar8g
- Cornstarch8g
- cream120g
- Butter50g