Tools: Bowl, knife, oven.

Ingredients: chocolate150g, milk 40g, egg yolk 2, low-gluten flour 25g, sugar-free cocoa powder10g, salt-free cream 40g, egg pie 2 turned white, and fine sugar 20g.

1. Cut the chocolate and unsalted cream into small pieces, put them together, and heat them in water to melt. Mix low-gluten flour and sugar-free cocoa powder with Huixian and sieve for later use.

2. Break up two egg yolks (if you like sweet food, you can add fine sugar after breaking up the egg yolks and mix well), add melted chocolate and mix well, then add milk and mix well.

3. Add the sieved low-gluten flour and cocoa powder at one time and stir until the powder is invisible.

4. Preheat the oven to 180 degrees. Add the egg white into the fine sugar three times and beat until dry and foaming (the end is upright). Pour 1/3 protein cream into the chocolate syrup and stir well.

5. Pour the chocolate paste back into the remaining 2/3 protein cream and stir it evenly in the same way. Don't stir too much. Pour the batter into the baking mold and smooth it with a scraper. Baked paper should be spread in a baking mold and baked in an oven at 180 degrees for 30 minutes.

6. After the cake is baked, tear off the surrounding baking paper and put it on the front of the net to cool. After completely cooling, you can slice and enjoy!