Eggs (room temperature) 2 Salt-free cream (room temperature) 100g sugar 80g low-gluten flour 90g sugar-free cocoa powder 10g aluminum-free baking powder 3g raisins 40-60g rum (for curing raisins) about 20g Costco chocolate beans (frozen), a handful of instant coffee powder (not three-in-one) and a spoonful (packaging).

working methods

1

Soak the raisins in hot water first, then pour out the hot water about ten minutes later (squeeze the raisins with a spoon or fork when soaking in hot water), add rum and cover the raisins. Soak it for one night and it will taste better.

2

Return the eggs and unsalted cream to room temperature. Cut the cream into small pieces and beat well with electric egg beater and sugar several times.

three

Beat the eggs 3-4 times at room temperature, add the light cream eggs, and then add the rum soaked in raisins (about 20g) next time (to avoid oil-water separation).

four

Mix the low-gluten flour, baking powder, cocoa powder and instant coffee powder, sieve (preheat the oven at 5℃ at this time), add the mixed batter twice and then add the frozen chocolate beans and mix well.

five

Prepare the baking mold because I don't have a big oven, so I use an ordinary glass crisper as the baking mold. The size is about 17* 12*6cm, and the periphery and bottom are coated with cream and sprinkled with flour (except weight).

six

Add 1/2 batter first, then add wine-stained raisins, and then add the remaining batter to cover the raisins.

seven

Put it in a preheated small oven (the baking trays in the small oven should be put together to avoid burning the bottom). Turn 5 for the first time (bake for about 35-50 minutes). There is no need to spread aluminum foil paper on it. Let the small oven bake off some water on the surface until the surface is slightly solidified. Take a knife and cut a hole in the middle.

eight

The time to cover the aluminum foil paper is when the surface is slightly colored. After the cover is covered, turn it about 5 times 3~4 times, and then stick it in with a toothpick to confirm whether it is sticky. But pay attention to the chocolate beans just put in. After confirming that it is not sticky, remove the aluminum foil. After baking the cake in a more beautiful color, bake it in the oven for 3 minutes before demoulding. It would be better to take it off. It will taste better and smell better after a night! !