STEP 1/12
I used cover chocolate (dark & white) and chocolate chips in the freezer
You can use the poncho collet, which is usually readily available
You can choose the cacao content according to your taste
STEP 2/12
Put water in a pot or kitchen over a fire and put a bowl of chocolate on top of it and melt the chocolate in a double bath
STEP 3/12
Separate the egg into white and yolk
STEP 4/12
Make meringue that doesn't run down even if you turn your cheeks upside down with the whites
STEP 5/12
Add the yolk to the melted chocolate when it cools down and mix it quickly
STEP 6/12
Add meringue and mix well with chocolate, not all at once, but divide into three
STEP 7/12
Turn the bowl and mix carefully
STEP 8/12
Place parchment paper in a 6-inch (15 centimeters) cake pan
STEP 9/12
Place the dough and pat it on the floor three or four times to remove air
STEP 10/12
Bake for 30 to 40 minutes in a preheated 170 degree oven
STEP 11/12
When the pan cools, take out the cake and place it on a cooling net
STEP 12/12
Sprinkle sugar powder
You can use Ghana chocolate from the supermarket