1. Material preparation.
2. Butter the mold and set aside.
3. Dice the butter, put it in a container with milk, and melt the butter over water.
4. Sift the cocoa powder into the milk solution and stir until no particles are shiny, and then set aside.
5. Smooth chocolate sauce.
6. Separate the egg whites from the egg yolks, and put the egg whites in the container without water and oil.
7. Add a few drops of white vinegar or lemon juice to the egg whites and beat with an electric whisk.
8. Add white sugar three times when it comes out of the eye shape, and beat until stiff foaming.
9. Add the egg yolk to the meringue and continue to beat with an electric whisk until the egg yolk and egg whites are completely mixed.
10. Sift in low powder.
11. Stir evenly.
12. Add the melted chocolate sauce.
13. Stir evenly.
14. Pour into the mold and shake it a few times.
15. Put it in the preheated oven and bake at 180 degrees for about 20 minutes. After baking, let it cool and demould.
16. Beat the whipped cream with fine sugar until the lines gradually appear.
17. Perfectly unmolded cake cups.
18. Squeeze whipped cream.
19. Put fruits and mint leaves on it and finish.
20. Appreciation of the finished product.
21. Appreciation of the finished product.
22. Appreciation of the finished product.
23. Appreciation of the finished product.
24. Appreciation of the finished product.
25. Appreciation of the finished product.
26. Appreciation of the finished product.
27. Appreciation of the finished product.
28. Appreciation of the finished product.
