Super soft, ready-to-eat, with a cocoa flavor, highly recommended.

WHAT YOU NEED

Ingredients

Three eggs.
Low flour 50 grams
0.5 grams of powder
10 grams of cocoa powder
60 grams of milk
40 grams of fine sugar
Two drops of white vinegar
35 grams of corn starch

How TO MADE 6 inches of chocolate cake

Steps 1 to 4

1. 60 grams of milk, 10 grams of refined sugar, 35 grams of sesame oil in a bowl, stir evenly.

2. Stir until completely mixed with fine sugar.

3. Low starch cocoa powder is mixed and sifted into a bowl of milk.

4. Stir evenly, but do not over-stir the circle, as this will make the flour stronger and affect the taste of the cake.

Steps 5 to 8

5. Separate the egg yolk, add the egg yolk to the dough, and stir in a straight direction.

6. Add 10 grams of sugar to the egg whites in the bowl and continue to boil.

7. Add 10 grams of sugar to the small bubble state and continue to boil.

8. Add 10 grams of sugar to the mixture.

Steps 9 to 12

9. "There's a small pointed corner with a slight curve that can be raised to the egg beater."

10. Add the scrambled eggs three times to the egg yolk flour paste, stirring evenly each time.

11. Brush a layer of castor oil around the cake mold, pour the mixed dough into the mold, shake, and prepare for the oven.

12. Preheat the oven at 160 degrees and bake in the second layer of the oven for about 40 minutes.

Steps 13 to 16

13. The temperature of each oven is not always the same, so adjust according to your oven.

14. When the cake is baked, it can be eaten directly, and if you like, you can continue to decorate it with cream and flowers.

15.