1. First chop the nuts, and roast the raw nuts. (Bake at 180 degrees for 5-8 minutes)
2. The cut butter + chocolate heat insulation water melts, stir evenly to become butter cocoa liquid
3. Add granulated sugar and mix well
4. Add eggs and wine and mix well
5. Mix low powder and baking powder through a sieve, stir well
6. Pour milk
7. Stir evenly into a cake batter
8. Put it into the mold eighty to nine minutes full, put in the nuts, press it slightly
9. Put it into the preheated oven, and bake at 180 degrees for 15-20 minutes on the middle and upper and lower heat until it is fully expanded!
Tips:1. The temperature of each oven is different, increase or decrease appropriately, don't bake it for too long, the taste of the cake will become dry and the color will be too dark.
2. The baking powder in the recipe will help the cake puff and form a soft texture, don't omit it!
