Low gluten flour? : 14

Dark chocolate: 80

condiments

Butter? :40

Cocoa powder: 20

Egg yolk: 2 pieces

Fine sugar: 68

Cream: 34 ml

Protein: 2

Surface decoration powdered sugar: appropriate amount.

Specific steps

first step

1. Egg separation method: separate the yolk from the egg white, put the egg white into an egg beater, and beat the egg white until rough.

Second step

2. Add 34g sugar of 1/3, and then shift to the second gear.

Third step

3. When the protein is fine and frothy, add 1/3 sugar for the second time, and continue to send protein in the second stage. When the bubbles in the protein are very small and the egg beater hangs in a hook shape after lifting, add 1/3 sugar for the third time and continue to send the protein in the third grade.

Fourth step

Please note that this eggbeater will rotate and move together with the egg beater. At this time, it is inevitable that some egg whites are not in place. At this time, you can pick up a rubber scraper and stick it on the side of the bucket. With the movement of the bucket, you can scrape off the egg white in the center, so that the egg white will be beaten more fully!

More details

Step five

5. When the protein is delivered to the beating head, the protein tip is still wet, but it will not sag. At this time, protein was in the right state.

Step 6

6.？ Make a cake: cut the chocolate into small pieces, put the butter in a high-temperature bowl, cover it, and turn the microwave oven to low heat for 2 minutes to melt. Take it out, stir it evenly, and set it aside at low temperature.

Step 7

7. Break up the egg yolk, slowly add the chocolate butter solution into the egg yolk and stir well.

Step 8

8. Add 34g fine sugar in egg yolk to chocolate egg yolk solution twice and stir. After stirring half, add the other half and stir until it is uniform.

Step 9

9. Add the whipped cream to the chocolate egg yolk liquid and stir well.

Step 10

10. First, scoop a spoonful of egg white into the chocolate egg yolk liquid and stir well.

Step 1 1

1 1. Sift in all the low-gluten flour and cocoa powder, and mix the egg paste and flour evenly from bottom to top.

Step 12

12. Add the remaining egg milk into the egg paste twice and stir evenly.

Step 13

13. Spread oil paper on the bottom of the mold, pour the cake paste into the mold, lift the mold onto the table, knock the mold off the workbench several times, and shake out the big bubbles in the cake paste. Baking: preheat 165 degrees, and bake the middle and lower layers for 45 minutes.