I've baked a new type of chocolate cake!
This new one contains no butter, no flour, so when you eat, it easily dissolves and melts in your mouth.
This new cake was already served at café on last Saturday, and went down well with customers.
One shortcoming it has is that it is a little too easy to collapse, so I need to concentrate more on cutting it.
I'll try to improve and find the best way and ingredients for the new cake to be better and a little more solid.
It feels like science to bake cake. I really enjoy it!