Semi-sugar chocolate 120g

Protein (for protein cream) 3 about 90g.

Butter 60g

Low gluten flour 20g

Cocoa powder 30g

Egg yolk (room temperature) 3 about 60g.

Fine sugar 1 50g (I only used 20g! )

Whipped cream 50ml

Fine sugar 2 (for egg white cream) 50g (I only used 40g ...)

Sugar powder for decoration

How to make a classic chocolate cake?

Cut the chocolate into small pieces, melt it with butter in insulating water (about 50 degrees), completely melt and stir evenly.

Add the beaten egg yolk and stir well.

Add the fine sugar 1 in two times, and add the second time after stirring evenly.

Add whipped cream and stir well.

At this time, prepare a clean container without water and oil to send the protein. Add fine sugar 2 in three times and send it to the eggbeater to form a vertical solid corner.

Scoop a spoonful of meringue with a rubber spatula and add the chocolate paste. Cut and mix well.

After mixing cocoa powder and low powder evenly, sieve in chocolate paste and mix carefully.

Finally, add the remaining protein cream and carefully cut and mix evenly.

Pour it into the mold where the baking tray paper is laid, and shake it a few times to shake out big bubbles.

Oven 165 degrees for about 40 minutes (please preheat the oven in advance)