Dark chocolate 120g, butter 60g, low-gluten flour 20g, cocoa powder 30g, egg yolk 3 (about 60g), fine sugar 50g, whipped cream 50ml, protein 3 (about 90g), fine sugar 50g (for protein) and proper amount of sugar.

method of work

1. Cocoa powder and low-gluten powder are mixed and sieved for later use.

2.6-inch circular pattern is coated with butter, and the oil paper is spread all over the bottom and edge for later use.

3. Cut the chocolate into small pieces and mix with butter to melt in water. (The water temperature should not be too high about 50 degrees)

4. Break the yolk and slowly add it to the melted chocolate mixture.

5. Stir slowly and evenly

6. Add 50g white sugar twice, stir and melt.

7. Add whipped cream and stir.

Beat 8.3 proteins until dry and foaming.

9. Add a piece to the chocolate mixture and mix well.

10. Add the screened cocoa powder and low-gluten powder together, and cut and mix evenly with a rubber scraper.

1 1. When the powder can't be seen, add all the remaining protein and carefully cut and mix evenly.

12. The whole evenly mixed batter

13. Pour the batter into a 6-inch round mold, flatten the surface, and knock lightly for air to escape.

14. Put it in an oven at 165 degrees, fire it for more than 40 minutes, demould it while it is hot, and tear off the oily paper at the edge. Put it on a cooling rack to cool, and then sieve the sugar.