Separate the egg whites and yolks separately and put only the whites back in the refrigerator.
(Keep the whites cold because they need to be meringue)

Sift the flour and cocoa powder a couple of times in advance. It doesn't matter if you mix the two

Place dark chocolate, cream, butter in a bowl, melt them into no lumps, and cool.
I'm going to mix it with the egg yolk, so it's okay as long as it's not too hot to cook :)

Beat the egg yolk separated from the first white and add sugar A (45g).

Add melted chocolate (step3) to this and mix again.

Step 5 Add the sifted powder and mix lightly with a spatula until no powder is visible.

Now, take out the white from the refrigerator and whip it with a hand mixer to make meringue.
Add sugar B (45g) 2 to 3 times and whip until the horns are firm.

Add the meringue 2-3 times to the chocolate dough (stop6) and mix it lightly with a spatula so that the meringue does not turn off.

Pour the dough into a circular cake mold with parchment paper, make the surface flat, and then tap the bottom of the mold a couple of times to remove air bubbles
Bake for 30 minutes in a 180 degree preheated oven

Gatto chocolate is done~
My oven is a mini oven.. It's a little burnt on the top, but.. No problem!

I took off the burnt part and hid it with a sugar powder
Sprinkle the sugar powder after it cools down.
It doesn't melt when you spray deco snow, but I only have sugar powder at home, so I sprayed a lot.
It's a natural phenomenon that the center sinks after it's completed, so don't worry :)

I cut it with a knife in advance so it's easy to eat.
I think it's less bland because I carved it.

If you eat it right after you make it, it feels like soft bread. If you want to feel the thick and rich chocolate flavor, it's better to leave it in the refrigerator for a day before you eat it.
I couldn't hold it in, so I cooled it down for about 2 hours and ate it