Creamy Brown Chocolate Cake

Ingredients: 

 70 grams of low-gluten flour, custard powder 10 grams (or may not), Le Conte milk chocolate 200g (or cocoa powder), butter 55g, salad oil 45 ml (or melted butter), 5 grams of salt, baking powder 6 grams, 80 grams of sugar, (2 separate parts), 4 eggs, chopped nuts several, vinegar, icing sugar.
Practice:


1 egg, egg yolk, egg white separator spare, low-gluten flour sifted with salt, baking powder, custard powder, Le Conte milk chocolate (or cocoa powder) mixing evenly spare.
2 egg yolks 20 g sugar with a whisk to fight straight to opalescent particle free state.
3, the salad oil (or butter) is added and quickly stir in the egg yolk.
4, cream with step 3.
5, the mixed flour three times a sieve into the egg yolks, stirring from uniform turned up, careful not circled, reduce the risk of tendons.
6, add 1 to 2 drops of white vinegar into the egg whites and beat with an electric mixer for about 30 seconds, and then three times added sugar (60 grams), playing to become rigid foam, beat egg dish upside down and no egg white liquid escape so far.
7, three times the protein added to the egg yolks, stirring from uniform turned up, also be careful not circled, reduce the risk of tendons.
8, sprinkle with chopped nuts, put in the oven preheated to 180 degrees.
9, into the oven to 180 degrees, middle bake 20 to 25 minutes after the turn 170 degrees and bake for 15 to 20 minutes can be removed.
10. Remove the baked cake, upside down and let cool.
11, completely removed from the model after cool, sprinkle icing will be done