Cooking Steps

1. 

   Step1:Prepare materials. Measure the number of grams to us

2. 

   Step2:Heat butter, chocolate, cocoa granules and honey in a bowl with hot wate

3. 

   Step3:Stir until it melts completely and evenly. Keep the temperature at about 40 ° C

4. 

   Step4:Let's make a protein cream. Put the protein and sugar in the basin. Use the electric eggbeater to beat until it's foaming. Beat until it's stiff and sharp

5. 

   Step5:Add another portion of white sugar and egg yolk into step 2 and stir until well proportioned. Pay attention to keep the temperature so as not to shrink the batte

6. 

   Step6:Add half of the cream... Mix quickly... Don't mix well

7. 

   Step7:Sift the low gluten flour, almond powder and cocoa powder into step

8. 

   Step8:Use a scraper to turn the mixture from the bottom to the top until the powder disappears

9. 

   Step9:Add the remaining protein crea

10. 

    Step10:Stir evenly and don't see the albumen cream.. take out the mould from the refrigerator and pour in the batter. Roughly level it. Knock the bottom of the mould on the table to remove the air. Bake in the oven preheated at 170 ° C for 30-35 minutes (the temperature is adjusted by itself). Forget to take photos in this step.. please ignore.

11. 

    Step11:After baking, the mould will be knocked down and demoulded

12. 

    Step12:Immediately wrap it with plastic wrap, and then put it on the grid to dissipate heat. This can increase the sense of moistur

13. 

    Step13:Finally, sift the cocoa powder according to your hobbies, seal it and keep it for two days. The taste is the best