Main ingredients: 185g high-gluten flour, 15g cocoa powder, 50g butter, 90g dark chocolate, 90ml water. Accessory ingredients: 25g eggs, 25g fine sugar, 1/4 tsp salt, 1.5 tsp dry yeast. Steps: 1.45g dark chocolate cut into small pieces.

Put 25 grams of butter into a bowl, heat over water and stir constantly until the chocolate and butter are completely melted and become liquid.

Add the beaten eggs to the melted chocolate and stir evenly.

2. Pour other ingredients into the bread machine and knead them into snowflakes. Pour in the chocolate liquid, knead and expand for basic fermentation. 3. Keep fermenting until the dough doubles in size. Dip your fingers in flour and poke into the dough and pull it out.

The holes will not shrink, which means the fermentation is complete. 4. Knead the air out of the fermented dough with your hands, roll it into a round shape again, and let it proof for 15 minutes at room temperature. 5. Butter in the sandwich ingredients (25 grams

) and chocolate (45g), heat over water and stir continuously until it melts into a liquid state, then cool to room temperature to make it into a chocolate sauce with appropriate softness and hardness 6. Roll out the risen dough into an oval shape 7. Chocolate sauce

Spread on the rolled out oval dough (do not apply on the edges) 8. Roll it up into a long oval 9. Place the oval dough with the seam side down in the toast box for the second fermentation 10. Ferment until it doubles in size

, brush a layer of egg wash on the surface, put it in a preheated oven at 180 degrees, bake for 25-30 minutes, until the surface is dark brown, and it is ready to be taken out of the oven.