ingredients

dark chocolate 4 g

whipped cream (or milk) 3 g

butter 3 g

low flour 3 g

cocoa powder 1 g

3 eggs (about 6 g each)

white sugar (for egg yolk). 2 g

white sugar (for protein) 3 g

a few drops of lemon juice

Cut butter and chocolate into small pieces, melt them in insulating water, add whipped cream, and mix and stir to form a smooth chocolate solution;

mix the low powder with cocoa powder and sieve twice for later use;

It's best for eggs to be refrigerated in the refrigerator. Separate the protein from the yolk. Make sure that the basin containing the protein is oil-free and water-free. Put the protein in the refrigerator first and continue to refrigerate.

Add 2g of white sugar to the egg yolk and stir with a manual whisk until the white sugar melts and the color becomes slightly lighter;

add chocolate solution and mix well;

add the sieved powder, and stir the "Z" evenly; Cover the stirred egg yolk paste with plastic wrap and set aside.

the oven is preheated to 18 degrees;

Beat the egg white: add a few drops of lemon juice to the egg white and beat it with electric egg beater until it is coarse, then add white sugar for three times and beat it until it is hard;

take 1/3 of the egg white paste and mix well, then pour the remaining 2/3 of the egg white paste and mix well. (the technique should be gentle and fast, and it is easy to defoam. )

Pour the mixed batter into the mold and shake it hard for several times to shake out the big bubbles inside;

bake the middle and lower layers at p>15 degrees for about 6 minutes;

After the cake is baked, shake it a few times, then immediately buckle it on the baking net, and then demould it after it is cooled.

finished product