1. Weigh all materials ready. Separate the egg white and egg yolk. The egg white basin should be clean and free of water and oil. Be careful to separate the egg white and egg yolk. Do not mix the egg yolk in the egg white.
2. Put the egg yolks in a large bowl.
3. Put the egg yolks, water, vegetable oil, and 15 grams of sugar in a large bowl, and stir evenly with a manual whisk.
4. Sift in the low-gluten flour and cocoa powder, stir evenly without particles, set aside for later use.
5. Start to beat the egg whites. Add a few drops of white vinegar or lemon juice to the egg whites. Use an electric whisk to beat at a high speed. Add one-third of the white sugar when the egg whites become large fisheye bubbles.
6. Continue to beat at high speed until the egg whites are fine, and add one-third of the sugar again when there are no big bubbles.
7. Continue to beat at high speed when the egg whites begin to have obvious lines, add all the remaining sugar.
8. Continue to beat the egg whites to dry foaming. When the whisk is lifted with an upright triangular point, the egg whites are beaten.
9. Take about one-third of the egg white and add it to the egg yolk paste.
10. Use a bottom-extracting J-shape to stir evenly (be careful not to stir in a circle, which will cause defoaming, you can preheat the oven at this time).
11. Pour the mixed cake batter into the other two-thirds of the egg whites, and add the chopped high-temperature chocolate. Also use the bottom pumping J-shape to stir evenly.
12. Pour the mixed cake batter into a six-inch cake mold and shake it on the table a few times to create large bubbles. The oven was preheated to 120 degrees in advance. I used a three-layer oven to put it in the bottom layer, put the baking tray underneath and bake for 60 minutes, and then turn it to 140 degrees and bake it for 5 minutes to color, a total of 65 minutes.
13. There is no cracking on the surface. After the cake is out of the oven, it will be shaken twice to generate heat, and it will be buckled immediately, let cool and demoulded.
14. After the cake is completely cooled, turn it around and gently chop it a few times. After two or three turns, lift the cake out of the bottom with both hands, and then remove it from the bottom mold.
15. Finished picture
Tips:1. The baking temperature is adjusted according to your own oven.
