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1. Prepare the ingredients you need.
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2. Sift the low-gluten flour twice and set aside.
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3. Heat the walnuts in the microwave for one and a half minutes, let cool and cut into small pieces.
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4. Heat the butter in the microwave for 1 minute until it is completely melted, then add the coffee and stir to emulsify.
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5. Sift the cocoa powder into the mixed butter coffee liquid.
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6. Stir the cocoa powder to a particle-free state.
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7. Separate the egg whites and egg yolks in a water- and oil-free container.
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8. Add a few drops of lemon juice to the egg whites, beat with a manual whisk on low speed until thick foam, add 1/3 fine sugar.
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9. Turn the whisk to medium and high speed. When the egg whites are fine, add 1/3 fine sugar and continue to beat.
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10. When the egg whites have lines, add the remaining fine sugar.
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11. Beat until the egg whites are in a dry state, and lift the egg beater to have a straight tip and not to sag.
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12. Add the egg yolk and beat in two portions.
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13. Beat until the yolk and egg whites are completely fused together.
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14. Add the sifted low-gluten flour in two batches, and stir evenly with a spatula.
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15. Add the emulsified coffee cocoa butter liquid in two portions, and continue to stir evenly with a spatula.
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16. Add the next amount after mixing evenly for the first time.
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17. Pour the mixed cake batter into a medium-sized paper cup, and sprinkle a little chopped walnut and white sesame respectively.
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18. Put it into the middle layer of the preheated oven and heat it up and down at 175 degrees for 15 minutes.
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19. Finished picture.
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20. Finished picture.
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21. Finished picture.
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Tips:The egg separation method eliminates the need to soak the egg bowl in warm water, which makes it less difficult to beat. Cocoa powder and low-gluten flour are treated separately, and the cocoa powder, coffee, and melted butter are mixed and stirred in advance to avoid defoaming caused by large cocoa powder particles. When turning the cake batter, the movement should be gentle and the correct mixing technique must be adopted.
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