Chocolate Cocoa Cake

Put 1.14 grams of chocolate into milk and melt over water.

Mix 10 grams of sugar and 40 grams of corn oil in the eggs evenly.

3. Pour in chocolate milk and mix well.

4. Add low flour and cocoa powder that has been sieved twice.

5. Mix well with a scraper to make chocolate egg yolk batter. Set aside the mixed egg yolk batter and set aside for later use.

Squeeze a few drops of fresh lemon juice into the protein. Add 60 grams of white sugar in 3 batches and beat the protein into dry foam.

7. Pour 1/3 of the egg whites into the chocolate egg yolk batter, gently stir with a rubber scraper (stir from bottom to top, do not circle and stir to prevent the egg whites from defoaming)

8. Pour the mixed chocolate egg yolk batter back into the remaining 2/3 of the protein.

9. Using the same technique, gently stir up and down until the egg whites and egg yolk batter are fully mixed.

10. Pour the mixed cake batter into an 8-inch mold. Shake vigorously on the table twice to release the atmospheric bubbles inside.

11. Heat up and down at 150 degrees, and lower for 60 minutes.

12. After baking, take it out and immediately invert it onto the grid to cool down.