Chocolate twilight cake

I've always liked to eat black chocolate, make cakes with it, be nice, wet, it's definitely a cake that chocolate lovers have to try. Shanghai has been cold for a few days, and the weather is always so heavy

Recipe Recommendations

egg yolk of 4
fine sugar 10 grams
dark chocolate 70 grams
milk 48 grams
sunflower oil 48 grams
low-gluten flour 68 grams
sugar-free cocoa powder 12 grams
protein of 4
salt 1 gram
lemon juice few drops of

other
roast
three-quarters of an hour
ordinary

Steps for Chocolate twilight cake

Black chocolate, milk and oil are melted into boiling water, and when the fire closes, they are mixed into fine chocolate paste without particles, which continue to be used in hot water

Low-banded flour and cocoa powder filtering

(b) The yolk added 10 grams of fine sugar with an eggmaker

(a) To pour chocolate paste into a powder mixture, evenly mixed

Take one half of the yolk paste into the paste and mix it evenly

(b) Falling into the remaining yolk paste and continuing to mix into a fine and smooth state

Protein is added to salt and lemon juice, and three times into fine sugar to dry wet

(b) Take one third of the protein cream to the chocolate paste basin, mix it evenly with a razor, and then take the remaining half of the protein cream to continue evenly to the point where the protein is not visible

Fall into the protein cream basin and continue to mix evenly

Pumping the face into the mold with a few strokes and a bubble

The oven is preheated at 150 degrees and placed in the lower floor for 45 minutes

Rewind it immediately after it's out of the oven, and then disembowel it。