Cooking Steps

1. 

   Step1:Add 4 yolks + 30g sugar + 40g salt free butter into the container. Heat up in hot water. Stir with a silica gel spatula until the sugar dissolves. The butter and yolk are fused into a thick paste.

2. 

   Step2:Stir until a thick paste can be hung on the silica gel shovel.

3. 

   Step3:Cut 200g of dark chocolate into small pieces. Stir in the yolk paste while hot until the chocolate dissolves completely. The glossy chocolate paste. Put aside and cool for use.

4. 

   Step4:Beat 250g of whipped cream and 20g of granulated sugar in the electric eggbeater at low speed until it is completely Pengqi (lift the eggbeater head. The cream paste is in the shape of a sharp angle. This way, the whipping is finished) and forget to take picture

5. 

   Step5:Add 40g brandy to the cool chocolate paste. Add the whipped cream to the chocolate paste in several times. Stir gently and fully to make the cream and chocolate completely blend. Spread the cake mould with oil paper, pour in the chocolate paste, knock twice gently to exhaust the air, seal it with a large fresh-keeping bag, put it in the refrigerator for more than 4 hours, and sprinkle cocoa powder on the surface of the cake for decoration when eating.

6. 

   Step6:When cutting the decorative surface from the refrigerator, use a sharp knife. Touch hot water to cut the cross section neatly. Each piece should be stained with hot water.