1. Separate egg yolk and egg whites. Put the egg yolk, milk and cocoa powder, 20 grams of caster sugar into the container and mix well.
2. Add salad oil and mix thoroughly.
3. Sift in low-gluten flour and mix well in a "Z" shape.
4. Pour two-thirds of the chocolate beans and mix well.
5. Add 2-3 drops of white vinegar to the egg white, add the remaining 40 grams of fine sugar in three times, and beat until hard foaming.
6. Put half of the egg whites into the cocoa cake batter and mix evenly.
7. Pour the mixed cake batter back into the remaining egg whites and stir evenly.
8. Pour the cake batter into an 8-inch hollow mold, shake it a few times, shake out the big bubbles in the cake batter, and sprinkle the remaining one-third of the chocolate beans.
9. Put it in the preheated oven, heat up and down, 150°, lower level, and bake for about 50 minutes. After being out of the oven, the hot gas is shaken out, and it is immediately cooled down.
Tips:The time and temperature are adjusted according to your own oven.
