Unsalted Butter: 100g
Salt: 1/4 teaspoon
2. Pour the mixed liquid into a large syringe.
3. Slightly whip the butter at room temperature. 4. Add sugar, salt, and vanilla extract, then whip until uniform and fluffy. 5. First, mix the low-gluten flour and baking powder. Then, pour the egg mixture into the butter bowl, mix well, and sift in the combined flour mixture. 6. Use a rubber spatula to fold the batter in a cross pattern or from bottom to top until uniform. 7. Brush a layer of vegetable oil on the surface of the mold. 8. First, pour 30-40% of the batter into the mold. 9. Bake in a preheated oven at 350°F for about 5 minutes, until the cake in the mold sets. Slightly create a concave hole on the surface with a hand or spoon to hold the filling. 10. Use a syringe to inject the chocolate and liqueur mixture, not too full.11. Then, apply a small amount of batter on the surface to cover it.
12. Then, place it back into the oven and bake at 350°F for 15-20 minutes, until the surface turns golden brown.
