Cocoa cake

1. Prepare materials

2. Prepare two clean containers for egg separation. Separate the egg yolk from the egg white, and make sure not to mix the egg yolk with the egg white as it will affect the beating

3. Add 30g of granulated sugar to the egg yolk

4. Add 60g of water

5. Add 30g cocoa powder (cocoa powder needs to be sieved in advance)

6. Use a scraper to stir until smooth and particle free. This step is quite difficult, but it must be thoroughly mixed.

7. Sift in 70g of low gluten flour and stir until there are no particles. Don't worry, the cake batter is thicker than usual.

8. Add 70g of sugar in three portions during the process of whipping egg whites. Add one-third sugar to the state shown in the picture

9. Add sugar for the second time in the state shown in the picture

10. Beat to the state shown in the picture, add sugar for the third time

11. Add one-third protein to the cake batter

12. Stir quickly and evenly without spinning

13. Add the remaining protein and stir evenly

14. Pour into the mold and shake out larger bubbles

Preheat the oven for ten minutes in advance. My oven is a relatively small 15L one and is placed in the middle and lower layers of the oven. (Small oven with upper and lower heat of 120 ℃ for 45 minutes, then turn to upper and lower heat of 145 ℃ for 25 minutes) Larger oven with lower and middle layers with upper and lower heat of 150 ℃ for 55 minutes. After coloring, tin foil can be added

16. Remove the inverted button and let it cool before demolding. I can't resist this step, so even the mold holder doesn't look good