1. All ingredients, separate the egg yolk and egg whites, put them in two mixing bowls, (put the egg whites in the refrigerator for 10 minutes)
2. Break the chocolate into small pieces and mix them with corn oil
3. Melt in water (immersed in hot water), this is a good shape, (if the weather is cold, the chocolate will continue to be immersed in hot water) or the chocolate will become hard.
4. Add fine sugar to the egg yolk paste and stir with a manual whisk
5. Add melted chocolate and milk one by one, and mix and stir evenly after adding a raw material
6. Mix the low-gluten flour and cocoa powder first
7. Sift the mixed low-gluten flour and cocoa powder into the egg yolk paste from a position 10 centimeters above the top of the bowl, and stir until no dry powder is visible
8. Mix the egg yolks and set aside for later use. At this time, preheat the upper and lower temperature of the oven to 160 degrees for 10 minutes
9. Remove the egg whites from the refrigerator, add a few drops of white vinegar or lemon juice and beat until the fish is soaked. Add the first fine sugar
10. Continue to send until you can see shallow lines, then add sugar for a second time
11. Send at high speed until the meringue becomes foamy and fine, and until the sharp corners of the meringue bend gently, it means the hair is ready, (pictured)
12. Pour 1/2 of the meringue into the egg yolk paste, and quickly stir from the bottom of the basin with a manual whisk from the bottom to the top. (Friends who are not accustomed to using a manual whisk, please use a silicone knife. Otherwise, don’t look for it. Me
13. Then pour the first mixed egg batter into the egg white paste, stir until the meringue is invisible, and mix it into a viscous chocolate sauce state, (must be turned quickly, or it will defoam as well)
14. Pour the cake batter into the mold, shake it gently on the table, the oven temperature is 160 degrees for 40 minutes, and pour it immediately after it is out of the oven (mine is poured on the beer bottle to cool)
15. During baking
16. Finished product
17. Finished product
Tips:The cake batter with chocolate is easier to defoam than the cake batter, the action must be light and fast, this temperature is for reference only, please adjust according to the temperature of your own oven
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