Dark chocolate120g

60 grams of unsalted butter

40 grams of whipped cream

3 eggs

Cocoa powder 40g

20 grams of low-gluten flour

80 grams of fine sugar

The method of chocolate cake

Beat three egg yolks with 30 grams of fine sugar and mix well. Pour in whipped cream and mix well.

Melt dark chocolate in water, add softened butter and stir well.

Pour the melted chocolate butter into the beaten egg yolk cream and stir well.

Sift in cocoa powder and low-gluten powder and stir well.

Beat the three egg whites with the remaining fine sugar until they are close to wet foaming.

Mix 1/3 protein with chocolate yolk paste, then add all the remaining proteins and mix well.

Coat a layer of butter in the cake mold, then pour in the flour, rotate the mold to spread the flour evenly on the cake mold, then knock out the excess flour, pour in the cake paste, and shake it on the table several times to make the bubbles shake out.

Pour hot water into a baking pan, then put the cake mold in, preheat the oven at 170℃ and bake for about 45 minutes.

After the cake is completely cooled, sift the powdered sugar on the surface.