350g of semi-sweet chocolate granules, 2 tablespoons of instant coffee powder, 5 tablespoons of purified water, 0/20g of butter/kloc, 0/20g of margarine/kloc, 400g of superfine sugar, 6 large eggs, separation of egg yolk and protein, all-purpose flour140g, and a proper amount of powdered sugar for cake decoration.

working methods

1. Preheat the oven to 180℃.

2. Put the chocolate granules, coffee powder and water into a safe bowl in the microwave oven. Heat the bowl in the microwave until the chocolate particles are almost melted. Take it out and mix well. Put it aside to cool.

3. Put butter and margarine together in a large bowl, stir with a blender until smooth and fluffy, then start adding fine sugar, stirring while adding until it is complete and fully mixed.

4. While stirring, add the egg yolk into the sugar-oil mixture one by one. After adding, gradually add flour and stir slowly while adding. Add cold chocolate syrup to the mixture and stir well.

5. Fill a medium-sized basin with protein solution and stir with a blender at high speed until a stable white foam is formed.

6. Divide the protein foam into three times, slowly add it into the chocolate mixed paste, and gently stir well.

7. Take a movable cake pan with a diameter of 23 cm and lightly coat the bottom of the inner wall with oil with a brush. Wrap the bottom of the outer tray completely with tin foil to prevent the batter from flowing out.

8. Pour the batter into the cake pan. Bake the baking tray in the oven for 1 hour or insert a knife into the center of the cake to a depth of about 1.5 cm, and take it out without cake crumbs sticking to the knife. Please note that this cake is very thick, so the top may crack when baking.

9. Put the cake in the baking tray 10 minutes and let it set. Then take out the cake baking tray and let the cake cool completely, which may take 2-3 hours.

10. finally, sprinkle powdered sugar on the surface of the cake and serve.