1. First make the ganache part, pour the whipped cream into the milk pan, heat it on a low heat, when about 60 degrees, turn off the heat, put the dark chocolate in the whipped cream, and keep stirring until it is completely melted.
2. When it is cool to your hands, put it in a piping bag and put it in the refrigerator for later use.
3. The egg whites are separated from the egg yolks and placed in two clean basins without oil and water. The egg whites are added with sugar and beat with an electric whisk until small sharp corners appear.
4. Add the egg yolks one by one, beat them with an electric whisk, then mix the cocoa powder and low-gluten flour through a sieve, and sift them into the egg batter three times.
5. Stir it evenly with tossing and cutting, don't make a circle, or it will defoam.
6. Take a small portion of the roux and mix it with corn oil and mix well, then pour the evenly mixed batter into the previous roux, stir evenly, and the cake batter is mixed.
7. First squeeze half of the batter into the paper cup, then take out the refrigerated ganache and squeeze it into the paper cup, and finally squeeze the remaining cake batter into the paper cup.
8. Preheat the oven, fire up and down, middle level, 190 degrees, bake for 8-10 minutes, cut it while it is hot, and thick chocolate will flow out.
Tips:1. After the ganache is prepared, put it in the refrigerator and let it solidify a little bit.
2. When the egg white is separated from the egg yolk, there should be no egg yolk in the egg white, otherwise it will not be sent.
3. Pay attention to the technique when mixing the cake batter, and it must be mixed or cut so that it can not defoam.
4. The temperature and time of the oven should be adjusted according to your own oven.
