30 grams of low gluten wheat flour

Egg100g

20g refined sugar

50g butter

60 grams of chocolate

50 grams of black rum

40 grams of powdered sugar

Water10g

Methods/steps

Get all the materials ready. Sugar powder is mainly used for decoration. You don't need it if you don't like it.

Please click to enter a picture description.

Heat chocolate and butter together in water until they are completely melted and there are no obvious particles. At the same time, add rum (especially delicious), stir well and set aside until it is not hot.

Please click to enter a picture description.

Beat the eggs, add fine sugar after bubbles appear, and continue to beat.

Please click to enter a picture description.

After the eggs are beaten, they double in size.

Please click to enter a picture description.

Sift in the low-gluten flour and stir well with a scraper. Pour the cooled chocolate solution into the batter and stir well.

Please click to enter a picture description.

Please click to enter a picture description.

Pour the stirred cake paste into the cake mold, about 8 minutes full, tap the mold and shake out bubbles. Refrigerate the cake paste in the refrigerator 1 hour.

Please click to enter a picture description.

seven

Preheat the oven to 220 degrees and bake for 8~ 10 minutes. After baking, you can sprinkle powdered sugar to decorate and eat.

Please click to enter a picture description.

end

Matters needing attention

Do not touch the oven in use ~