1. Cut the butter and dark chocolate into small pieces and put them in a bowl. Heat over water and keep stirring until the butter and chocolate melt into a liquid state (be careful not to splash water into the bowl)
2. Take the bowl out of the water, add fine sugar and stir well, then add the beaten egg liquid in two batches and stir evenly to form a thick paste. The flour, cocoa powder and baking powder are mixed and sifted into the chocolate mixture.
3. Continue to stir evenly to form a thick batter as shown in the picture. Put the batter in the refrigerator and refrigerate for at least 1 hour (or overnight). The batter after refrigeration will harden. Knead the hard batter into 24 small balls of uniform size and place them on the baking tray.
4. Put the powdered sugar into a bowl, put the kneaded ball into the powdered sugar and roll it around, so that the surface of the ball is coated with a thick layer of powdered sugar, and put the powdered ball on the baking tray again Please pay attention to keep enough distance between each ball. Put the baking tray into the preheated 170℃ oven and bake for 20-25 minutes. The small balls will automatically collapse into a round cake shape during the baking process, and beautiful cracks will appear. When the cookie is pressed on and the shell feels hard, it can be baked
Tips:1. Baking powder will help cookies show beautiful cracks, so it cannot be omitted. The amount of baking powder in this formula has been reduced to an appropriate level;
2. After the batter is made, it needs to be placed in the refrigerator for at least one hour to facilitate plasticity. Please be patient and don't worry. If you want, you can also make the batter the day before and put it in the refrigerator, and use it the next day;
3. When each small ball is baked, it will collapse into a round cake, so there must be a distance of at least 4cm between the small balls, otherwise they may become one piece.
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