Material: 8 egg tart skins

Explosicum egg tart liquid: one egg (about 6g shelled), one yolk, 55g milk, 6g whipped cream and 15g fine sugar

moderate amount of dark chocolate coins (about 4-6g, chocolate control can be added)

Flowering chocolate sauce (Ganesh): 45g whipped cream. Egg yolk? Beat the sugar until it is blended

Add pure milk and stir well, add whipped cream and stir well, and sieve once or twice to make it taste more delicate

Put the egg tart skin in the baking tray, and put 58% dark chocolate coins or dark chocolate pieces in the egg tart skin.

pour the egg tart liquid into the egg tart skin, which is about 7 or 8 minutes full.

put it in a preheated oven, and bake it at 2 degrees in the middle layer for 2 ~ 25 minutes

Use the time to bake the egg tart to make chocolate ganache, melt the chocolate coins and cream in water, and stir it into chocolate sauce.

after the egg tart is baked, pour chocolate sauce on the surface with a spoon and sift a thin layer of cocoa powder.