Ingredients: salt-free butter 200g, fine sugar 60g, salt 1g, 2 eggs at room temperature, fafnir 70%, dark chocolate 100g, low-gluten flour 240g, cocoa powder 12g, baking powder 6g, whipped cream 80g, milk 40ml and pearl sugar.

1. Prepare the materials used and melt the dark chocolate to melt the water.

2. Stir the softened butter until the color becomes lighter, add the fine sugar several times, and continue to stir until the volume is fluffy.

3. Add the broken eggs several times and stir well until fluffy and textured.

4. Add the melted chocolate sauce to the butter paste and stir well.

5. Mix and sieve the powder, then add it, and cut and mix it evenly with a scraper.

6. Add warm whipped cream and milk, stir well, and adjust the batter to be fine.

7. Put the batter into a paper bag and squeeze it into 6 cake molds with a cake holder, about 8 minutes full.

8. Put pearl sugar on the surface of the batter.

9. Preheat the air frying furnace to 180 degrees in advance, and bake the cake in the middle layer for 25 to 30 minutes. 10. After the cake is baked, put it on the shelf to cool.