80 grams of powdered sugar

2 eggs

35 grams of medium gluten flour

Salt-free butter125g

70% dark chocolate125g

A pinch of salt

Practice steps

1, prepare the ingredients in advance for use.

2. Prepare a 6-inch baking mold, rub a layer of butter in the baking mold and sieve a little flour.

3. Beat two eggs into a bowl and stir evenly (make sure the eggs are at room temperature).

4. Chop the chocolate, add the butter, separate the water and stir thoroughly.

5. Add powdered sugar and continue to stir evenly. (The amount of powdered sugar depends on the sweetness of chocolate and personal taste. If you don't like it too sweet, you can reduce it.)

6. Add the egg liquid twice, stirring while adding it.

7. Sieve the flour and salt into a bowl and stir until the dry powder is invisible and the surface is smooth.

8. Preheat the oven to 180℃ in advance and bake for about 22 to 25 minutes. (The heating situation of each oven is different, so pay more attention to the cake.) After the cake is completely cooled, demould it.

Tips

1. In the process of hydrating chocolate and butter, remember that the water temperature should not be too high, and it should be about 60 degrees, otherwise water and oil will be separated easily.

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