Low gluten flour? ： 14

Dark chocolate: 80

ingredients

Butter? ：40

Cocoa powder: 20

Egg yolk: 2 pieces

Fine sugar: 68

Cream: 34mL

Protein: 2

Surface decoration powdered sugar: appropriate amount.

Specific steps

first step

1. egg separation method: separate the yolk from the egg white, put the egg white into an egg beater, and beat the egg white with the first gear until it is rough.

Second step

2. Add 1/3 of 34g sugar, and then switch to second gear.

Third step

3. Add 1/3 sugar for the second time when the protein is fine and foamy, and continue to send the protein in the same second gear. Add 1/3 sugar for the third time when the bubble of the protein is very small and the egg beater is hooked and drooping after lifting, and change the third gear to continue to send the protein.

Fourth step

4. Please note that this egg beater will rotate and move together with the process of beating the egg whites. At this time, it is inevitable that some egg whites will not reach the designated position. At this time, you can pick up a rubber scraper and stick it on the edge of the bucket to scrape the egg whites at the center with the movement of the bucket, so that the egg whites will be more fully beaten!

More details

Step five

5. When the protein is sent to the beating head, the protein tip is still very wet, but it won't hang down. At this time, the protein state is just right.

Step 6

6.? Cake making: put chocolate into small pieces and butter in a high-temperature bowl, cover it, and turn the microwave oven to low heat for 2 minutes to melt. After taking it out, stir it evenly and put it aside at a low temperature for use.

Step 7

7. Break up the egg yolk, and slowly add the chocolate butter solution into the egg yolk and mix well.

Step 8

8. Add 34g of fine sugar in the egg yolk twice to the chocolate egg yolk solution and stir. After stirring half, add the other half and stir until it is evenly stirred.

Step 9

9. Add the whipped cream to the chocolate egg yolk liquid and mix well.

Step 10

10. First scoop a spoonful of egg whites into the chocolate egg yolk liquid and mix well.

Step 11

1 1. Sift in all the low flour and cocoa powder, and mix the egg paste and flour evenly from bottom to top.

Step 12

12. Add the remaining egg cream into the egg paste twice and mix well.

Step 13

13. spread oil paper on the bottom of the mold, pour the cake paste into the mold, lift the mold on the table, knock the mold several times off the workbench, and shake out the big bubbles in the cake paste. Baking: preheat 165 degrees, and bake the middle and lower layers for 45 minutes.