1. material. Preheat the oven to 170 degrees for use.
2. Put the eggs, milk and cake flour into a larger basin.
3. Use the electric bubbler to beat for 5 minutes, and it does not disappear after 10 seconds after the circle is drawn as shown in Figure 2. (My electric bubbler is old and played for 10 minutes).
4. Add the cocoa powder and pick it up and down evenly for 1 minute with a manual frother (don't pick too much, the cake won't rise if there are less bubbles).
5. Pour the liquid into the mold.
6. Put it in the oven (lower section) and bake at 170 degrees for 40-50 minutes, then tie it with a bamboo stick and bring it up.
7. After taking it out, shake it three times from a height of 30 cm from the worktable so that the cake does not shrink.
8. Then it radiates heat backwards.
9. After cooling, cut the mold along the cutting line to take out the cake.
10. Until it is completely cooled, let it cool faster in the freezer.
11. The chocolate melts in hot water.
12. First coat the whole with 1/2 amount of chocolate liquid, cool in the freezer for 2 minutes, then coat the surface again with the remaining 1/2 amount of chocolate, and then cool in the freezer for 2 minutes.
13. Serve and enjoy.
14. The chocolate crust on the outside is crispy, and the cake inside is soggy and tender. It has a nice taste!
Tips:If you can't buy the original one, you can prepare it according to the weight. The total weight of cake flour and cocoa powder is 155g, and chocolate is 95g.
Buy on JD
Buy on Amazon