1. Divide the dark chocolate into two portions, of which 30 grams are cut into soy bean-sized pieces of chocolate for later use. Cut the remaining 100 grams into pieces, cut the butter into pieces, and put them together in a large bowl. Sit a large bowl in hot water and keep stirring until the butter and chocolate are completely melted. Take the bowl out of the hot water, add caster sugar to the melted chocolate liquid, and stir well. Then cool the mixture to the same temperature as the palm of your hand. After cooling, add the beaten egg liquid, mix well, mix the high-gluten flour, cocoa powder and baking powder evenly, and sift into the chocolate paste
2. Use a rubber spatula to mix into a batter, pour the chopped almonds and the remaining 30 grams of chocolate into the batter, continue to mix well with a rubber spatula, grab the batter directly with your hands, pat it on the baking pan, and gently press Flatten into an irregular flat shape. Put the baking tray into a pre-heated 180 degree oven, heat the middle layer up and down, and bake it for about 12 minutes. Keep tightly after cooling completely
Tips:1. When the butter and chocolate are heated in water, the water temperature should not be too high, about 60 degrees;
2. Use commercially available ordinary dark chocolate to make this biscuit. Or dark chocolate for baking is also available;
3. If the eggs are refrigerated, it is best to return to room temperature before use. When it's cold, you can put the eggs in warm water for a while;
4. When the batter is mixed and photographed on the baking tray, the consistency of the batter will vary greatly depending on the temperature. If the temperature is low, the batter is easy to harden. In this case, you can put the batter in warm water with a bowl to warm it for a while, and it will soften again. If the temperature is high and the batter is very soft and cannot be pinched with your hands, you can use a spoon to directly pick up the batter and pour it on the baking tray;
5. Because it is a black biscuits, the color will not change too much when they are baked, so you must be very careful if you overbake them. Generally, the surface of the biscuit becomes very dry, the edges are slightly hardened, or the almonds on the biscuit start to change color, it means that it is ready to bake. If you overbake it, it will greatly affect the taste;
6. This formula contains very little flour, so instead of using low-gluten flour like other biscuits, high-gluten flour is used instead, so that the biscuits can have a better shape and proper leavening.
