1. First, heat 53 grams of oil + 53 grams of water + 21 grams of powdered sugar over a small fire and stir evenly.
2. Then add 16 grams of sieved cocoa powder and mix well
3. Reduce the heat, add 28 grams of chocolate while it is hot and stir well.
4. At this time, the chocolate must be completely melted, very delicate and smooth.
5. Remove from the heat, sift in 60 grams of low-gluten flour while it is hot, cut and mix evenly with a spatula
6. Then add the four separated egg yolks
7. Stir evenly with a manual whisk to obtain a smooth egg yolk paste. If the indoor temperature in your home is very low, it is recommended that the egg yolk paste sit in warm water for later use.
8. Beat 4 egg whites until coarsely soaked, add 60 grams of fine sugar in 3 times to beat
9. Dispense until dry foaming. Slowly lift and shake off the excess meringue on the beater head. Just like the picture
10. Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly. How to mix? First use a spatula to scrape around the egg bowl, and then insert the spatula vertically from the 2 o'clock direction to the bottom of the pot, and quickly pass through the center of the pot to the 8 o'clock direction. Turn the spatula over to make the batter fall back into the bowl. Turn the basin counterclockwise by 60 degrees with your left hand, and repeat the previous action, mixing 6 to 8 times every 10 seconds, for a total of about 30 times, so it can be mixed in less than half a minute. Mix the batter as quickly as possible, and the batter is evenly mixed. The quick operation can prevent the meringue from forming small particles. The mixed batter is thick and delicate. If you are thin, it is defoaming.
11. Then pour the remaining egg whites into the batter and stir to a fine and thick batter. At this time, you can see that the batter is delicate and smooth, fluffy and smooth, without defoaming feeling.
12. Pour the batter into the mold. Here you can use either an 8-inch mold or a 6-inch heightened mold. Falling vertically from a height, shake off large bubbles.
13. Preheat the lower part of the oven at 145 degrees, 60 minutes or 65 minutes. You can also preheat the upper and lower fire at 180 degrees, the lower layer, for 30 minutes.
14. After being out of the oven, fall down vertically to shake off the heat and buckle upside down on the grill. It can be demoulded after letting cool. Decorated with chocolate cream on the surface, the mouth is mellow and silky, especially delicious. Of course, you can also eat chocolate directly, which is also great👍
