1. Stir the ghee first, and then add some soft sugar and stir evenly.
2. Add the whole egg and egg yolk in batches and stir evenly. When adding eggs, add them in batches to avoid separation of oily eggs.
3. Add the melted pure fat chocolate and stir evenly. Pay attention to the temperature of the chocolate when adding the chocolate. The temperature should not be too low. If it is too low, the chocolate will easily solidify into a block.
4. Pour in the sifted cocoa powder and stir well and set aside.
5. Pour in the low-gluten flour and stir well
6. Add the rum and stir well
7. Beat the egg whites and sugar until neutral foaming. When stirring the egg whites, there should be no grease in the mixing tank, and no egg yolks in the egg whites. After beating, use a mixer to dip the egg whites, and the egg whites are just like chicken tail
8. Pour 2/5 of the evenly stirred egg whites into the batter and mix well, then add the remaining egg whites and mix well.
9. Add the roasted walnuts and stir well.
10. Put the well-stirred batter into the mold and smooth it out.
11. Bake at 180/160℃ until the surface is colored, and then bake at 150/150℃ for about 70 minutes.
12. It can be demoulded after being baked and cooled.
