This recipe is excellent and was successful on the first attempt. The quantities listed are for one serving; I multiplied the ingredients by 14.
Ingredients: – 1 egg (approximately 60g) – 10g corn oil – 13g milk – 15g low-gluten flour – 3g cocoa powder – 15g fine sugar – 1g lemon juice Instructions: 1. Separate the egg white and yolk. 2. Mix corn oil with the yolk until evenly combined. 3. Add milk and stir until the mixture reaches a yogurt-like consistency. 4. Incorporate low-gluten flour and cocoa powder, stirring until smooth. 5. In a separate bowl, combine egg white, sugar, and lemon juice. Use an electric mixer to whip until stiff peaks form. 6. Gently fold a portion of the meringue into the yolk mixture until uniform. 7. Pour the combined mixture back into the remaining meringue and fold gently. 8. Transfer 60g of batter into a 4-inch paper cup and add heat-resistant chocolate chips as desired. 9. Bake at 165°C for 30 minutes. 10. Remove from oven, tap lightly to release air, and invert to cool completely.
