1. Mix low powder, cocoa powder, and baking powder through a sieve.
2. Separate egg whites and egg yolks for later use.
3. Melt the dark chocolate over water, add the chocolate sauce and stir well.
4. After the butter has softened at room temperature, use an electric whisk until smooth.
5. Add 50 grams of caster sugar and a small spoonful of vanilla extract and beat evenly.
6. Add the beaten egg yolks in 3-5 times and beat them evenly, and add the milk in 3-5 times and beat them evenly.
7. Take another pot, add egg whites and the remaining 50 grams of sugar, beat until nine to distribute.
8. Add the whipped egg whites to step 6 in two batches, and mix them in an irregular manner with a rubber spatula, taking care not to make circles.
9. Add the sifted powder.
10. Stir evenly with a rubber spatula, and do not make circles.
11. Add the chocolate sauce.
12. Mix into a uniform batter.
13. Put greased paper support in the silicone mold and put the batter into the cup.
14. Sprinkle the baking chocolate beans evenly on the surface of the batter. Preheat the oven, 180 degrees, up and down, middle level, about 20 minutes.
Tips:When adding milk, if there is a slight separation of water and oil during the whipping process, you can add a tablespoon of low powder and then whipped.
