Chocolate lava cake

1. Melt dark chocolate and butter in hot water to form a liquid state; Preheat the oven at 220 degrees Celsius;

2. Beat eggs, egg yolks with salt and sugar using an electric mixer until the egg head is lifted, and the dripping egg liquid will not disappear immediately;

3. Heat up the chocolate solution and pour it into the beaten egg mixture, stirring evenly;

4. Sieve in low gluten flour and stir evenly;

5. Pour the mixed cake batter into the decorative bag;

6. Squeeze into a paper cup, about seven tenths full;

7. Place the middle layer of the preheated oven and bake for 8-10 minutes (adjust the baking time according to the size of the paper cup);

8. Let the baked cake air dry until it's not too hot, remove the mold and fold it upside down on the plate. Sift a layer of sugar powder on the top to consume. This cake should be eaten while it's hot to have a "flowing heart"

9. Finished products

10. Finished products