1. Ingredients for the bottom of the cake: 50 grams of brown sugar, 100 grams of IKO black sesame biscuits, an appropriate amount of Hershey's chocolate sauce, 50 grams of crushed walnuts, 3 grams of cinnamon powder, and 50 grams of cream. Put the biscuits in a fresh-keeping bag and crush them with a rolling pin (as much as possible).
2. After the roasted walnuts are chopped, all the base ingredients are mixed together.
3. Mix well, then knead into a granular shape, which is the bottom of the cake. After making it, spread it on the plate.
4. Pour the softened butter into a basin and stir until it becomes a puree, then add the fine sugar.
5. Stir until the cream is slightly white.
6. After adding vanilla extract and salt, mix well, then add the egg liquid in portions, each time you add it must be stirred until fully integrated.
7. Add the sifted powder and mix well.
8. Add yogurt in portions and mix well.
9. Finally, add the chocolate sauce and mix well to form a batter.
10. Pour the batter.
11. Smooth out.
12. Finally, spread the other half of the biscuit bottom on the surface of the cake batter and press it slightly.
13. It will be out of the oven at 170°C in 45 minutes, and cut into pieces for consumption after cooling.
