. Preparation: 40g boiling water, pour it into the cocoa powder and mix it carefully, let it cool and set aside. Eggs are best refrigerated. Separate the egg white and yolk. Egg white first into the refrigerator to continue to chill. Sift the flour once in advance. This cocoa butter is not in a very thick state, it is on the thin side, but when it is mixed well it is in a very fine state, no powder, no particles. So when you mix it with the cake batter, you need to mix part of it first and then all of it at the end

2. Make the egg yolk batter: Add the egg yolks to the sugar and whisk until it dissolves. If the egg yolks are refrigerated, you can heat the mixture over water. Accelerate the dissolution of sugar, stirring at the end of the water

3. Add 30 grams of water, stirring for about 30 seconds to a uniform state, at this time the bubbles are very coarse

4. Add the oil and continue to stir until fine state. The surface whitening, gently stirring, the bottom of the egg yolk liquid is still darker color, the surface will have lines appear, that is, the emulsification is complete. The so-called emulsification relies on the breaking down of fats and oils into tiny particles to allow different ingredients to mix with each other. Finally, the water and oil are mixed into a homogeneous emulsion. The emulsified egg yolk paste can reduce the separation of oil and water, increase the foaming power and make the volume bigger. Mixed with the batter, it can serve to make the texture of the cake become fluffy and soft, making the cake more delicate and soft. Can also make the baking process of water to reduce the loss of moisture, so that the product is more moist and delay aging

5. Once again sifted powder to add a one-time, stirring until the powder disappears

6. Add 15 ml of brandy or liqueur stirred well

7. making meringue: egg white three times to add sugar to eight or nine minutes of hair state. At this point, you can preheat the oven, preheating temperature 30 ℃ higher than the baking temperature

8. Mix the meringue and egg yolk paste: first 1/3 of the meringue into the egg yolk paste and mix well. Pour the mixed cake batter into the remaining egg white bowl and mix well. Methods of cutting and mixing, tossing, and just not drawing circles are all acceptable. Follow Kojima's mixing method and it will be done within 20-30 seconds.

9. Mix the cocoa sauce: take out part of the batter, pour in the cocoa sauce, spatula and batter perpendicular to the center of the straight cut into the knife, the extension of the straight line through the position of 8 o'clock or so, and then turn over the knife, the spatula scooped up the batter turned up to cover the surface of the batter. At the same time, turn the bowl counterclockwise with your left hand. Repeat this to get the batter mixed quickly. Pour the whisked cocoa-containing batter into the remaining batter and whisk it together in the same way.

10. Remove from the oven: Free-fall 30-40cm over the counter and invert immediately. Let cool, then unmold. This picture is eight inches 4 eggs original flavor chiffon picture, borrowed to use a little to give you reference to the inversion method. It's not recommended to invert on the baking sheet, as it's not aesthetically pleasing and doesn't provide a good pull down effect.

Cooking tips

1, which brandy, I used apple liqueur instead. It can also be replaced with other fruit-flavored liqueurs, and also with rum. Brandy is a spirit made from fruit, fermented and distilled. Rum is obtained by juicing sugar cane and then storing it in fermented oak barrels.

2, corn germ oil can also be used vegetable oil, salad oil. The eggs I used averaged 67 grams a piece (with shells).

3, cocoa powder is made with boiling water, not hot water. You can put the bowl of cocoa powder directly on the scale, boil a pot of boiling water and pour it directly in to measure the weight, and then carefully stir until the state of uniform cocoa sauce.? [2]?

Tips

1 Cocoa cake to increase the amount of sugar and oil properly.

2 The role of BS is to neutralize the acidity of cocoa, and deepen the cake color, more PL, also has the effect of increasing the fluffiness but add too much has an alkaline taste, affecting the taste. You can add a tablespoon of rum or brandy to the egg yolk batter to enhance the flavor.

3 From the rise of the situation, with 8-inch movable mold may have to rise out of the mold, there is no certainty that you can choose a smaller egg, the other material is also appropriate to reduce a little.