Cooking Steps

1. 

   Step1:Separate the albumen and yolk, add yogurt into the yolk, mix well, then add the sifted flour and corn starch, cut up and down, mi

2. 

   Step2:Then melt the chocolate in a clean, waterless containe

3. 

   Step3:Beat the egg white to the blister. Add the sugar in three times. Beat until stiff. Do not slide down. Then take 1 / 3 of the beat egg white and add it to the egg yolk batter. Use the beater. Copy the bottom. Mix up and down evenly. Then return to the remaining protein. Use the beater. Copy the bottom. Mix up and down evenly

4. 

   Step4:Take out a small part of the batter. About 7 minutes in a porcelain bowl. Add cocoa powder and the previously melted chocolate. Mix well and put it into a flower mounting bag or a fresh-keeping bag

5. 

   Step5:Then pour the original batter into the non stick mold. Shake it lightly. Remove the big bubbles. Smooth the surface a little. Then insert the cocoa batter into the batter and squeeze it gently. Divide it into several different parts. The effect of different depths will be better

6. 

   Step6:Then shake the mold gently to remove the big bubbles. Put it into the preheated oven. Then, it's 175 degrees. Middle and lower layers. Heat up and down for 30 minutes