1. Put 14 grams of chocolate into milk and melt in water.
2. Stir 10 grams of sugar and 40 grams of corn oil in the eggs.
3. Pour in the chocolate milk and mix well.
4. Add the low powder and cocoa powder that has been sieved twice.
5. Mix evenly with a spatula to get the chocolate egg yolk batter. Put the mixed egg yolk batter aside and set aside.
6. Squeeze a few drops of fresh lemon juice into the egg whites. Add 60 grams of sugar in 3 times and beat the egg whites into dry foam.
7. Put 1/3 of the egg whites into the chocolate egg yolk paste, and use a rubber spatula to gently stir evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the egg whites from defoaming)
8. Pour the mixed chocolate yolk batter back into the remaining 2/3 of the egg whites.
9. Use the same technique to gently stir up and down until the egg white and egg yolk paste are well mixed.
10. Pour the mixed cake batter into an 8-inch mold. Shake hard on the table twice to shake out the large bubbles inside.
11. Fire up and down at 150 degrees for 60 minutes on the lower level.
12. After roasting, take it out and buckle it upside down on the grid to cool.
Tips:After the cake is baked, it must be inverted to let it cool, and then demoulded after it is completely cooled.
