Cooking Steps

1. 

   Step1:Cocoa cake part - yolk, sugar (yolk), softened butter, milk. Mix well.

2. 

   Step2:Mix cocoa powder with low gluten powder. Sift. Add in and stir. Mix evenly and reserve.

3. 

   Step3:Cheese cake part - cream cheese, milk, heat up in water. Heat and stir until well combined. Then add egg yolk and butter and stir well. Set aside.

4. 

   Step4:The two parts of the protein are whipped together - whipped. The sugar (protein) is put in three times. Add a few drops of vanilla essence to remove the smell. Beat the protein until it is wet foaming.

5. 

   Step5:Mix - add the beaten protein to cocoa paste and cheese paste respectively and stir.

6. 

   Step6:Pour the two kinds of paste into the grinding tool one after the other. Stir gently with a silica gel spatula for several times. The Dali lines will appear. Shake the abrasives a few times. Let out big bubbles.

7. 

   Step7:Preheat the oven at 150 ℃. Add water to the bottom layer (because the cheesecake needs water, so I added it). Bake it at 160 ℃ for about 1 hour. Poke it with chopsticks. There is no adhesion. It means it's cooked. Keep in the oven for 15 minutes.