Materials:

80g of whole egg liquid, 40g of yellow sugar (white sugar is also acceptable), 50g of coconut oil 15g, 20g of low-gluten flour 140g, 20g of cocoa powder, 8g of freeze-dried coffee powder, 3g of baking powder, 50g of salt 1g, nuts and 50g of baking-resistant chocolate beans.

Steps:

1, chef's barrel, add egg liquid, sugar, coffee powder, coconut oil and K slurry and mix well.

2. Sieve in low-gluten flour, cocoa powder, baking powder and salt, stir well, and stir with K slurry until there is no dry powder.

3. Pour in nuts and chocolate beans and stir well.

4. Make it into a cuboid, preheat it in the oven, bake it at 175 for 20 minutes, cut it into thick slices after cooling, and bake it at 160 for 25 minutes.