There are many classic chocolate formulas. This side comes from Fukuda Scorpion. It has slight modifications, no whipping cream, very high cocoa content, and the finished chocolate is very rich. Friends who like chocolate must try it!
Put the butter and black into the bowl and let the hot water melt.
Also take a clean pot, add 30 grams of fine sugar to the egg yolk, and mix it evenly with a manual egg beater. When the egg is thickened, the color becomes lighter.
Pour the chocolate butter solution into the egg yolk and mix well.
Add the milk and mix well, then add the cherry wine and mix well.
Sift the low-powder and cocoa powder, mix with a manual egg beater until no dry powder, and the egg yolk batter is ready.
50 grams of sugar was added to the protein three times and reached a wet and dry state. Preheat the oven at 165 degrees.
Add 1/3 of the protein cream to the chocolate egg yolk paste, mix well with a scraper cross-mixing method, and add the protein cream twice to add the egg yolk paste and mix well.
The bottom mold is wrapped in tin foil, the baking tray is poured into hot water, and the cake mold is placed in a baking tray. It is baked in a 160-degree hot and cold water bath for about 40 minutes.