Materials (Mold: 6 inch round mold with live bottom)

Butter 50g

Animal Light Cream 50g

Meiji Dark Chocolate 100g

Sugar 85g

Low Flour 20g

Cocoa Powder 20g

Egg Yolks 3 pcs

Egg Whites 3 pcs 105g

Egg White 3 pcs 105g

Egg Yolks 3 pcs

Eggs 3 pcs 105g

Egg Yolks 2 pcs

Lemon Juice Concentrate A few drops

Salt A pinch

Rum 20ml

Moisture-proof Powdered Sugar Moderate (for decoration)

Truffle Chocolate Cake Directions

Dark Chocolate and Butter Microwave

Melted and set aside

Egg Yolks Add 40g of Sugar

Whisking well Add the melted butter and chocolate to the egg yolk mixture

Mix well

Add the animal cream

Mix well

Add a few drops of lemon juice and salt to the egg whites until thick peaks form, then add the remaining sugar in three batches and beat until stiff peaks form

Add half of the whipped meringue to the yolks (8).

Sift half of the flour and cocoa powder into the egg yolks

Turn up and down to mix well

Add the remaining half of the meringue, sift in half of the flour and cocoa powder

Turn to mix well

Add the rum

Turn up and mix well

Place a greaseproof paper liner on the bottom and all around the mold, and dip the back of the mold in the batter

Take a small amount of paper liner on the bottom and all around the mold, and press it against the wall of the mold

Place the paper liner on the top and bottom of the mold. greaseproof paper around the mold walls

Pour batter, smooth the surface

Into the preheated 175 degrees F oven, lower middle layer, upper and lower heat, about 30 minutes, out of the oven to cool, then take off the mold, the surface of the sprinkle moisture-proof powdered sugar decorations