Chocolate Tower

Chocolate Tower

1. Sift the powder into small pieces of sugar, salt, and butter and knead together

2. Add the egg liquid and knead thoroughly

3. Knead the cling film into a dough and put it in the refrigerator for two hours. After the refrigeration is complete, use a rolling pin to roll out about 3mm in thickness.

4. After refrigerating, take out the dusting powder and roll out the dough to a thickness of about 3mm. Put it into the mold and use a rolling pin to press off the excess. Press the dough against the edge of the mold with your hands, and then pierce it with a fork to prevent it from bulging during baking.

5. Spread tin foil on the top of the tart, pour an appropriate amount of chocolate beans, and put it in the middle layer of the preheated oven at a temperature of 180 degrees. It will take about 25 minutes to bake out.

6. Mix the ingredients of the filling together except the egg liquid, cook over medium heat until the chocolate melts

7. Then add the egg liquid and continue to heat, while stirring continuously until it is slightly thicker, and then remove from the heat.

8. Pour the cooked chocolate filling on the baked tart, and bake it in the oven again. The temperature of the oven is 170 degrees, and the baking tray is placed in the middle layer for about 30 minutes (seeing the bubbling of the filling can almost be out of the oven).

9. After cooling, sprinkle with cocoa powder and shave out black and white chocolate for decoration