Cooking Steps

1. 

   Step1:Mix chocolate sauce and cooking oil together and beat wel

2. 

   Step2:Add egg yolk in several times and beat evenl

3. 

   Step3:Sift in low powder and cocoa powder. Stir until there is no dry powder (mix low powder and cocoa powder evenly in advance

4. 

   Step4:Mixed egg yolk past

5. 

   Step5:Add a few drops of lemon juice to the egg white. Whisk until the fish eyes are full. Add the first white sugar

6. 

   Step6:Continue to beat until it's fine, add the second white suga

7. 

   Step7:Add sugar for the third time when the texture is sligh

8. 

   Step8:Then send it at a low speed until there is a short sharp corner when lifting the egg beater

9. 

   Step9:Add one third of the protein cream to the yolk paste. Mix wel

10. 

    Step10:Pour the mixed batter into the remaining albumen cream, stir well and pour into the moul

11. 

    Step11:The oven is preheated for 6 minutes in advance.110 ℃ 30 minutes to 120 ℃ 30 minutes and then 130 ℃ 30 minutes. The specific time and temperature depends on the oven (I baked three small paper cups. They should be poured into the six inch mold

12. 

    Step12:Shake it slightly after it's out of the furnace. Turn it upside down to cool it. Demould it. The demoulding is broke