Separate the egg yolks and egg whites in two mixing bowls and place the protein in the freezer for ten minutes. The chocolate is chopped, mixed with rapeseed oil, thawed in water, and the oven is preheated to 170 degrees.
Add the cane sugar to the egg yolk and stir with a whisk. Add the melted chocolate paste, water + rum in turn, and mix evenly with each addition.
Remove the protein from the refrigerator, use a electric egg beater to send it at high speed, add the cane sugar three times, and send it to the sharp corner of the pull to gently bend down.
The cocoa powder and the low-gluten flour were mixed and sieved into the egg yolk paste from a position 10 cm higher than the mouth of the bowl, and stirred until no agglomeration.
Put a scraper meringue in the egg yolk paste, mix evenly with the egg beater, pour 1/2 of the egg yolk paste into the meringue, quickly mix it from the bottom of the pelvis with a rubber scraper, mix thoroughly, pour Leave the remaining egg yolk paste and turn it over until you can't see the traces of the protein cream. (The egg yolk paste added to the chocolate is easy to defoam and move faster.)
Pour the cake paste into the mold, gently shake it on the table and bake for 35 minutes. Immediately after the furnace is released, the buckle is cooled on the fine bottle.