# Fourth Baking Contest and is Love to Eat Festival#dark Chocolate Cake
1.
Cocoa powder and low-gluten powder are mixed and sieved for later use
2.
Put a layer of butter on the 6-inch round mold map, spread the oil paper all over the bottom and edges for use
3.
Cut the chocolate into small pieces and mix with the butter to melt in water. (The water temperature should not be too high about 50 degrees)
4.
Beat the egg yolks and slowly add them to the melted chocolate mixture
5.
Stir slowly evenly
6.
Add 50g of white sugar in two parts, stir and melt
7.
Add the whipped cream and stir
8.
3 egg whites beaten until dry foaming
9.
Take a piece and add it to the chocolate mixture and mix well
10.
Add the sifted cocoa powder and low-gluten powder together, cut and mix evenly with a rubber spatula
11.
When the powder is invisible, add all the remaining egg whites, carefully cut and mix evenly
12.
The whole batter is evenly mixed
13.
Pour the batter into a 6-inch round mold, flatten the surface, make a few taps to let the air out
14.
Put it in the middle layer of a 165-degree oven and heat it up and down for 40 minutes. Remove the mold while it is hot, and remove the oily paper on the edge. After cooling on a cooling rack, sift the sugar
