1. Dark chocolate is melted into liquid with butter and insulated water; preheat the oven at 220 degrees;
2. Eggs, egg yolks, salt and sugar are beaten with an electric whisk until the egg head is lifted, and the dripping egg liquid will not disappear immediately;
3. Pour the warm chocolate solution into the beaten egg and stir evenly;
4. Sift in low-gluten flour and mix well;
5. Pour the mixed cake batter into the piping bag;
6. Squeeze it into a paper cup, about 70% full;
7. Put it in the middle of the preheated oven and bake for 8-10 minutes (adjust the baking time according to the size of the paper cup);
8. Dry the baked cake until it’s not hot. Place it on a plate and sift the top of the cake with powdered sugar. This cake will only have "liquidity" when it is eaten while it is hot.
9. Finished product
10. Finished product
