1. Prepare a 6-inch movable bottom mold, apply butter, and stick oil paper on it.
2. Sift the low powder and cocoa powder separately for later use.
3. Heat the butter and milk in water, use a medium-to-small fire, and keep the temperature at 40 degrees.
4. Melt and mix well.
5. Then add the sieved cocoa powder and mix until smooth and without particles.
6. The egg whites and yolks of the eggs were placed in oil- and water-free basins.
7. The egg whites are added three times with fine sugar and beaten until hard foaming with sharp, straight corners.
8. Pour in the egg yolk and continue to beat for 2 minutes until the egg yolk is evenly mixed in.
9. Very thick feeling.
10. Pour the sifted low flour into the batter.
11. Mix well by turning or cutting, and then add the cocoa paste to maintain the temperature. Stir evenly.
12. Pour into the mold, pour from above, shake out the bubbles.
13. Preheat the oven to 180 degrees, fire up and down, middle and lower, 30-40 minutes. After baking, it is inverted and released from the mold. When it cools slightly, tear off the greased paper and turn it over to let cool.
14. Melt the chocolate in water, pour it into a plate, let it cool, and scrape out the chocolate chips with a spoon.
15. Whip the whipped cream with an appropriate amount of granulated sugar, and add three spoons of chocolate paste when it is ready.
16. Cut the cake into three slices.
17. Spread cream on one slice of cake, cover another slice of cake, apply another layer of cream, and cover another slice of cake. Spread the cream on the top and sides of the whole cake. After coating, stick the chocolate chips and squeeze it into the mouth Cream, just put the fruit on it.
Buy on JD
Buy on Amazon