1. Put eggs, sugar, milk and vanilla extract in a bowl and mix. 2. Put the bowl of dough in hot water and stir with a whipper to raise the temperature to 53 degrees. 3. Whip the dough using a hand mixer. When rich bubbles appear, add brown butter and whip. (Brown Butter: Butter is simmered over low heat until browned) 4. Sift the soft flour and mix. 5. Put the dough in the mold, pan thin and flat, and bake until golden brown with the grill function. (I baked it for 7 minutes the first time, 3-4 minutes the second time~) 6. After repeated baking, place on a cooling rack to cool. 7. Put dark chocolate and fresh cream in a cup and microwave for 40 seconds to melt it, then add soaked gelatin and mix. 8. Pour (6) over the cake, spread it thinly with a spatula, and harden it in the refrigerator for about 30 minutes.