Cocoa powder and low-gluten flour are mixed and sieved for use
Put a layer of butter on the 6-inch circular pattern, spread the oil paper over the bottom and the edge.
Cut the chocolate into small pieces and mix with butter to melt the water. (The water temperature should not be too high about 50 degrees)
The egg yolk breaks up and slowly joins the melted chocolate mixture.
Stir well evenly
Add 50g white sugar twice to stir and melt
Add fresh cream to the mix
3 proteins hit to dry foam
Add a piece to the chocolate mixture and mix well
Add the sieved cocoa powder together with the low-gluten flour and mix evenly with a squeegee
When mixing to the invisible powder, add all the remaining protein, carefully mix and mix evenly
Whole mixed batter
Pour the batter into a 6-inch round mold, the surface is flat, and let the air run out with a few clicks
Put it into the 165 degree oven and let the fire go down for 40 minutes. Remove the mold and remove the oily paper from the edge. Sift on the cooling rack and cool the sugar