STEP 1/15
Cut the chocolate into small pieces, melt it in a medium bath, mix the filled cocoa powder, add the butter stored at room temperature, mix it with a rubber spatula, and let it cool.
STEP 2/15
Add sugar to the yolk and whip it white
STEP 3/15
Mix in the pre-melted chocolate.
STEP 4/15
Whip the whipped cream about 60% and mix. I forgot to put it in and mixed it.
STEP 5/15
Whip the whites with a whisk and if they foam, add sugar and whip at high speed.
STEP 6/15
If a smooth and powerful meringue is made
STEP 7/15
Mix the chocolate dough with a little cooling.
STEP 8/15
Add the filled flour and mix lightly to form a dough.
STEP 9/15
Place the dough in a pan covered with parchment paper or silicon paper, blow the mold lightly to drain the air, fill the oven pan with hot water, and bake it in a medium hot bath for 50 to 60 minutes in a preheated oven to 160 degrees.
STEP 10/15
Cool the roasted chocolate with the mold
STEP 11/15
When removing from the mold, put the mold in hot water for a moment, place the plate on top, turn it over, and remove the mold.
STEP 12/15
There was an earthquake and my stomach came out, but it was baked in a steam way and became a softer chocolate cake.
STEP 13/15
It was decorated with sugar powder and meringue cookies to transform ugly chocolate.
STEP 14/15
Making meringue cookies is simple, but it takes a long time to bake them, and especially on humid days like today, it's better not to make them because they get soggy quickly.
STEP 15/15
It's a moist and soft chocolate cake.