② Sift 25g cocoa powder and 65g low-gluten flour into ① and mix evenly for later use

③ Take a waterless oil-free pot and pour 5 egg whites. Add 7g sugar (which can be added at one time or in three times), add a pinch of salt and lemon juice (which can be added or not) and beat completely

④ Pour the cake liquid into the beaten egg white and mix well

⑤ Stir well and pour it into the mold, half of which is filled with chocolate chips (with a knife or a vegetable grater), then pour the remaining cake liquid, gently shake out bubbles, and sprinkle with chocolate beans (forget it)

⑤ Put hot water in the water bath method.