Semi-sugar chocolate120g

Protein (for protein cream) 3 is about 90g.

60 grams of butter

Low gluten flour 20g

Cocoa powder 30g

Egg yolk (room temperature) 3 about 60g.

Fine sugar 1 50g (I only used 20g! )

Cream 50 ml

Fine sugar 2 (for egg white cream) 50g (I only used 40g ...)

Decorative powdered sugar

How to make a classic chocolate cake?

Cut the chocolate into small pieces, melt it in insulating water (about 50 degrees) with butter, and stir well after it is completely melted.

Add the beaten egg yolk and stir well.

Add the fine sugar 1 in two times, and add the second time after stirring evenly.

Add whipped cream and stir well.

At this time, prepare a clean container without water and oil to deliver protein. Add fine sugar 2 in three times and send it to the eggbeater to form a vertical solid angle.

Scoop a spoonful of meringue with a rubber spatula and add chocolate sauce. Cut and mix well.

After mixing cocoa powder and low powder evenly, sift in chocolate paste and mix carefully.

Finally, add the remaining protein cream, carefully cut it and stir it evenly.

Pour it into the mold with baking tray paper, and shake it a few times to shake out big bubbles.

Oven 165 degrees for about 40 minutes (please preheat the oven in advance).