Low gluten flour 40g black cocoa powder 15g

50 grams of dark chocolate and 60 grams of salted butter.

Fine sugar 50g eggs 1

Baking powder 2g Rum 30ml

Black shell Madeleine steps

1.？ Beat the eggs into an empty bowl, add the fine sugar and mix well with the eggs.

2.？ Then sift in black cocoa powder and stir well.

3.？ Sift in low-gluten flour and baking powder and mix well.

4.？ Add rum and stir well. When finished, lift the egg pump and the batter will fall down like a waterfall.

5.？ Chop the dark chocolate slightly and set aside. Butter melts into a liquid state.

6.？ Pour the liquid butter into the black cocoa batter and stir, then pour the chocolate chips and stir well. Cover with plastic wrap and refrigerate for one hour. Preheat the oven before taking it out, 190 degrees, 10 minutes or so.

7.？ After an hour, take it out and warm it for ten minutes. Put the batter into a paper bag and squeeze it into the mold until it is nine minutes full.

8.？ Bake in the middle layer of the oven at 190 degrees for about 13 minutes. Take it out to cool, and sprinkle some powdered sugar for decoration. The finished product is really dark! It's not difficult to do. They're all stirring. ..