1. Cut the butter into small pieces and put it in the basin
2. Dark chocolate cut into small pieces
3. Put the dark chocolate in the butter basin, melt the insulated water, and stir evenly from time to time
4. Beaten eggs
5. Add sugar and vanilla extract and mix well
6. Melt and stir the chocolate butter and cool to about 30 degrees
7. Add the chocolate butter to the egg mixture and stir well
8. Sift in high powder and salt and stir well
9. Toast the walnuts in advance for fragrant, add them to the chocolate batter and mix well
10. Brush the mold with oil or oil paper, and pour the mixed batter
11. Put it in the preheated oven and bake at 180 degrees for 20 minutes
12. After demoulding, it will cool down and wrap it with plastic wrap and put it in the refrigerator for 4 hours
13. Just cut into small pieces
Tips:The recipe I used, the original high powder was 35 grams, I increased it to 45 grams
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