100 g dark chocolate
30g unsalted butter
1 egg
50g cake flour
65g sugar
1g baking soda
5g cocoa powder
1g salt
1. For pretty cracks, the temperature of the dough before baking is the most important (the temperature of the dough is 24~25℃)
Let it rest until it is neither runny nor thick.
Please rest in the refrigerator or room temperature in spring and fall, and in the refrigerator in summer.
You may not need resting in winter
2. Remove the eggs from the refrigerator 1 hour before and prepare them at room temperature.
3. Preheat the oven sufficiently in advance.
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