1. The cocoa chiffon is demoulded with the bottom facing up.
2. Dig a hole in the middle.
3. 30 grams of chocolate melted in insulated water.
4. Then add 30 grams of whipped cream, stir well and set aside.
5. 200 grams of whipped cream, 20 grams of caster sugar, beat until a slowly flowing paste.
6. Pour in half of the chocolate sauce and stir well.
7. Put it into a piping bag, squeeze it on the cake, and spread the surface evenly.
8. Sprinkle cocoa powder on the surface.
9. Put the remaining chocolate sauce in a piping bag, squeeze it on the cake, and decorate with chocolate beads.
