1.
1. 70% dark chocolate + butter heat insulation water melts
2.
2. Stir evenly and completely smooth, leave the hot water and set aside for later use
3.
3.Mixed large egg + sugar + red sugar
4.
4. Whip until the egg batter is smooth and smooth
5.
5. Add chocolate paste and mix well
6.
6. Sift in low-gluten flour, cocoa powder, and salt
7.
7. Mix thoroughly and evenly
8.
8. Put it in the refrigerator and chill for 15 minutes, take it out and stir evenly
9.
9. Use a ball digger with a diameter of about 3.5cm to dig out a hemispherical mold (if there is no ball digger, you can use a round spoon to roughly dig out a 3.5cm hemisphere)
10. 10. Put it into the middle layer of the preheated 180 degree oven. Like the soft cookies to bake for about 10 minutes, like the crispy on the outside and soft on the inside for about 14 minutes, and let it cool for 10 minutes.
11. Appreciation of finished products
Tips:
1. The freshly baked taste is crispy on the outside and soft on the inside, but it will become soft after about 2 hours, which is normal! If you like it crispy on the outside, you can rebake it again
2. Before eating, you can re-bake at 150 degrees in a preheated oven for about 7 minutes
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