1. Prepare all ingredients
2. Pour milk, sugar, and chocolate into a milk pan, heat and stir on low heat until all the sugar is dissolved. Continue to heat to boiling and turn off the heat immediately (heat over water)
3. Add the butter cut into small pieces and continue to stir until the butter melts
4. Mix well
5. Beaten eggs
6. Pour the well-mixed chocolate mixture into the beaten egg liquid and mix well
7. Pour flour into the mixture
8. Stir evenly, the batter is ready
9. Spread a thin layer of butter on the inner wall of the mold, pour the batter into the mold
10. Pour boiling water in the baking dish
11. Put the baking tray in a preheated oven with a high and low fire of 175℃. Bake for about 55 minutes. When the cake is fully inflated and the mold is shaken, the cake has no fluidity and can be baked (you can control the time flexibly)
12. Baked
13. The baked cake, after cooling for a while, carefully pour it out of the mold, wrap it in plastic wrap, and put it in the refrigerator overnight
14. After the refrigerated cake, cut into small pieces with a knife
15. Prepare the right amount of cocoa powder
16. Put it in the cocoa powder and roll it around to make a layer of cocoa powder stick on the surface, and you can enjoy it
Tips:This cake needs to be baked in a water bath to maintain the soft taste of the cake.
