Cooking Steps

1. 

   Step1:1. Make chocolate tennis ball and heat white chocolate with water until it melt

2. 

   Step2:The chocolate is put into the decoration bag. The temperature drops to about 38

3. 

   Step3:Find the thickened balloon ～ it's not easy to burs

4. 

   Step4:Extrude a layer of reticulated chocolate on the balloon with the flower mounting bag. Refrigerate until it solidifies. Take it out and coat it again. Then freeze it until it solidifies. Then coat it for the third time. Finally freeze it again to facilitate the demoulding. The chocolate is also harder and not fragile. Take out the balloon with the solidified chocolate. Use the pinhole to gradually deflate until demoulding

5. 

   Step5:Chocolate balls are ready to be refrigerate

6. 

   Step6:2. The filling of chocolate Lava Cake - melt Baiqiao, butter and cream in water, put them into the mold, refrigerate them, and reserve.

7. 

   Step7:3. Chocolate lava cake making - dark chocolate and butter melt in wate

8. 

   Step8:Add eggs. Stir wel

9. 

   Step9:Sift in low gluten flour and mix evenl

10. 

    Step10:Stir evenly and pour into the mold. Refrigerate for half an hour. Then put in the previously frozen white stuffing. Continue to refrigerate for one hour. Preheat the oven 180 degrees. Heat up and down. Bake for about 15 minutes. Remove. Cool naturally.

11. 

    Step11:The best state is to shape the cake around the figure. In the middle, it's also in the liquid state ~ cool for half an hour after leaving the oven ~ for good demoulding. Brush butter on the mold. Sift cocoa powder ~ buckle it on the plate when eating

12. 

    Step12:The lava cake is sprinkled with sugar powder, and then the chocolate ball is decorated

13. 

    Step13:Cut the cake. White chocolate cream pours out like lava

14. 

    Step14:Take a bite - deliciou