By Dorae Z Bear
<h2>Royalties</h2>
Low gluten flour 70 g
Cocoa powder 15 g
Baking powder 1 g
Dark chocolate 120 g
Vegetable oil 70 g
1/2 tsp of brandy
Fresh milk 20ml
2 eggs
Pumpkin seeds to taste
<h2>Practice steps</h2>
1: Place the pumpkin seeds in the middle of the oven, bake at 150 °C for 5 minutes, let cool and shell and mash.
2: Mix low gluten flour, cocoa powder and baking powder through sieving and setting aside.
3: Cut the dark chocolate into small pieces and vegetable oil in a container.
4: Heat the chocolate vegetable oil to 40~50°C water until it is all melted.
5: Add brandy and fresh milk to the chocolate sauce and mix well.
6: Add the mixed egg mixture and mix well.
7: Add the sieved powder and stir well. Then pour in the chopped pumpkin seeds and stir to make the cake batter.
8: Pour the batter into a baking dish lined with oil paper and shake your hands from side to side to flatten the surface.
9: Bake the middle layer above 175 °C for 25 minutes, bake well and insert it with a toothpick without stickiness.
10. Cool upside down to tear off the oil paper with a non-toothed knife to cut it small.
<h2>Tips</h2>
If you feel that the sweetness of dark chocolate is not enough, you can add some white sugar when mixing the egg liquid.
<h2>Nutritional benefits of low gluten flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, and treat dirty, irritable, thirst-
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.