1. Prepare the raw materials, the yogurt is made by yourself, and a small bottle is just right. For brown sugar, I used Yunnan's bowl-shaped lumpy sugar. I added a small amount of water and boiled it into sugar water.
2. Put olive oil and chocolate coins in a bowl together, and add an appropriate amount of brandy
3. The chocolate coins melted into a paste and set aside
4. After mixing low-gluten flour and cocoa powder, sieve twice and set aside.
5. Add a little white rice vinegar to the egg whites, stir until foamy, then add sugar
6. Beat the egg whites until the whisk has a triangular tip
7. Beat the egg yolks and pour into the chocolate paste, stir well
8. Add melted brown sugar and stir well, add yogurt
9. Sift in the sifted flour
10. Stir evenly
11. Add 1/3 of the egg whites and mix well
12. Pour into the remaining egg whites
13. Continue to mix evenly with the mixing method.
14. Pour into the mold and shake it hard
15. After preheating the oven at 140 degrees for 5 minutes, put it in the oven and bake for 45 minutes
16. The baked cake can be cooled and removed from the mold
Tips:I use a 35-liter oven. The second layer is placed on the bottom. There is basically no need to cover with tin foil. If the oven is small, you need to observe it for about 15 minutes. Cover with tin foil to prevent burning
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