1. The butter softens at room temperature. I put small pieces in a food bag and squeezed it quickly.
2. Beat the butter and sugar at low speed to fluff, add eggs, continue to beat, add milk, continue to beat. Add flour, baking powder, vanilla extract, and mix. Put the batter into the piping bag and squeeze it into the Lekui mold. Mold safety is very important.
3. Preheat the oven, 160 degrees, lower and middle level, 20 minutes.
4. After cooling for ten minutes, take out the cake.
5. Take some dark chocolate and put it in a small bowl.
6. Add the same amount of butter, melt it over water, and stir evenly.
7. Drizzle with chocolate sauce and decorate. Put it in the refrigerator and chill until the surface is hard, then take it out.
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