Chocolate stuffing: 70% dark chocolate block 50g, animal whipped cream 40ml.

Chocolate cake: 70% dark chocolate 40g, butter 40g, eggs 50g, powdered sugar 50g, and high-gluten flour 20g.

Production process:

1, heat the animal whipped cream until it boils, then remove from the fire, add small pieces of dark chocolate while it is hot, stir until all the dark chocolate melts into chocolate stuffing, and put it in the refrigerator until it solidifies and take it out for later use.

2. Heat 40g of dark chocolate cut into small pieces and 40g of butter cut into small pieces in water until they are melted, and stir them evenly for later use.

3. Beat the eggs and powdered sugar to a thick egg liquid-lift the eggbeater and the egg liquid will slowly flow down in a thick line.

4. Add the chocolate butter in step 2 to the beaten egg liquid and stir well.

5. Add 20 grams of high-gluten flour, continue to stir evenly to form a cake paste, and preheat the oven to 175℃.

6. Coat a layer of salad oil in the mold for demoulding, then pour a part of the mixed batter into four molds, dig a piece of chocolate stuffing in step ① with a spoon and gently put it in the middle of the mold.

7. Pour the remaining batter into four molds respectively until seven minutes are full. Put it in the middle layer of the oven, bake it at 175℃ 15 minutes.