It’s been two days since I came back from Guangdong, but I still feel a little uncomfortable. Especially when it’s chilly indoors in Beijing at night, I miss the warm weather of wearing short sleeves in Guangdong. Of course, I also miss the delicate Cantonese food that makes me eat every day. I also miss the warm Guangdong children’s shoes at the meeting. Oh, let me miss it a little longer.


50g dark chocolate
60g butter
60g low gluten flour
10 g cocoa powder
35g granulated sugar
2 tbsp rum
25g eggs
2 tbsp milk
1 / 4 teaspoon baking powder
50g dark chocolate
25g butter


Step 1
Cut the butter and chocolate in the cake ingredients into small pieces and put them into a bowl; Heat over water and stir (or microwave for half a minute) until the chocolate and butter are completely melted

Step 2
Add sugar, rum, milk and eggs. Stir well. Mix low gluten flour, baking powder and cocoa powder. Sift into liquid mixture

Step 3
Use the egg beater to directly stir evenly to make the cake batter; Spoon the batter into the cake mould, 70% full. Put the mould into the middle layer of the oven preheated at 180 ℃ and bake for about 16 minutes until the cake is fully expanded (please adjust the baking time according to the mould size and the specific situation of the oven). The cake is cooled and demoulded for standby

Step 4
Make chocolate overlay. Cut the dark chocolate and butter into small pieces and put them into a bowl. Heat them in water or microwave oven and stir them until they melt into liquid. Roll the cooled cake in the liquid chocolate to make the outer layer of the cake evenly covered with the liquid chocolate. Place the cake on the oilcloth or oil paper until the liquid chocolate solidifies