Cooking Steps

1. 

   Step1:15g butter + 5g dark chocolate. Melt in water bath. Set aside.

2. 

   Step2:Cocoa powder 8g + low powder 90 + sugar 30 + salt 1

3. 

   Step3:Picture above + 90g eggs. Mix them into a paste by hand. + butter and dark chocolate liquid. Mix well.

4. 

   Step4:Black batter + 270g milk (mix in several times and then add). Mix well.

5. 

   Step5:6-inch non stick pot. Small fire. Pour in batter. Turn the pot quickly. Even and without missing pasta. When the cake surface is bubbling from time to time, turn it upside down. The reverse side does not need the same time. Shake the pot cake to slide.

6. 

   Step6:The prepared cakes shall be placed orderly one by one. Wrap the plastic wrap and put it into the refrigerator for cold storage. Beat 300g cream + 30g sugar. No details. Try to be hard.

7. 

   Step7:A layer of cake + a layer of cream. After plastering, refrigerate for more than 2 hours. Set the shape.

8. 

   Step8:The secret is to add dark chocolate. It's more fragrant than cocoa powder. It can also reduce the sweetness of light cream. So it's highly praised.