Italian chocolate cake (6-inch round mold) This cake does not need flour, and it relies entirely on sending eggs to create a fluffy taste. Fresh out of the oven and eaten hot, the light cake body is as good as Qifeng's, and it tastes like cheesecake after being refrigerated overnight. In short, it is great! material

Dark chocolate 100g, 75g butter, 3 eggs, 50g sugar and 2 tablespoons cocoa powder.

180 degrees for 30-35 minutes

method of work

1, egg white, yolk

2. Add sugar to the protein and send it away

3. Melt the dark chocolate and butter in insulating water. After a little cooling, add egg yolk and cocoa powder and mix well.

4. Mix the protein cream in three times.

5. Pour into the cake mold and bake.

6. Take out the inverted buckle and let it cool before demoulding.

7. Finally, sprinkle with cocoa powder for decoration.