1. Prepare all materials for later use;
2. Prepare all materials for later use;
3. Whip the softened butter until smooth;
4. Beat the softened butter until smooth;
5. Whip the softened butter until smooth;
6. Whip the softened butter until smooth;
7. Add the confectioner's sugar to the butter until it is evenly distributed, and the volume of the butter becomes larger;
8. Add the confectioner's sugar to the butter until it is evenly distributed, and the volume of the butter becomes larger;
9. Add the confectioner's sugar to the butter until it is evenly distributed, and the volume of the butter becomes larger;
10. Add the confectioner's sugar to the butter until it is evenly distributed, and the volume of the butter becomes larger;
11. Add the egg liquid to the butter in portions and beat until evenly;
12. Add the egg liquid to the butter in portions and beat until evenly;
13. Add the egg liquid to the butter in portions and beat until evenly;
14. Add the chocolate sauce and mix well;
15. Add the cream and mix well;
16. Add the cream and mix well;
17. Sift the low powder and cocoa powder, mix evenly with a spatula, add the dissolved dark chocolate and mix evenly;
18. Sift the low powder and cocoa powder, mix evenly with a spatula, add the dissolved dark chocolate and mix evenly;
19. Put the mixed dough in the refrigerator for half a small amount;
20. Take out the refrigerated dough, take about 10 grams of dough and knead it into a small round shape, gently flatten it with your hands, and spread high-temperature chocolate on the surface;
21. Preheat the oven at 180 degrees and bake on the top and bottom for 20 minutes.
22. Preheat the oven at 180 degrees and bake on the top and bottom for 20 minutes.
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