The cake is sweet and rich, with soft oil inside, chocolate and butter fragrance, and soft and delicious at the entrance.

material

3 pieces of Dove chocolate, pure cocoa powder 15g, 35g of low-gluten flour, 50g of butter, 30g of cream, 3 large eggs and 70g of sugar.

working methods

1. Melt chocolate and butter, and mix well with cream.

2. Cocoa powder and flour are mixed together.

3. Separate the egg white from the yolk. Add egg yolk into step (1) and stir well, add 20g white sugar and stir well until the sugar melts, then sieve into step (2) and stir into a thin paste for later use.

4. Add 50 grams of sugar to the egg white twice to make a sharp corner that can be pulled out.

5. Stir the thin paste to be used and the beaten protein evenly, and pour it into a mold at 165 degree for 40 minutes.

6, cool, cut into pieces, sprinkle with powdered sugar and serve.

skill

1. Add the powder into the liquid and stir until there is no dry powder. Don't mix too much to avoid strengthening.

2, don't put too much cocoa powder, so as not to make the finished product bitter.