1. The white and egg yolk are separated in two water- and oil-free basins.
2. Add cocoa powder, low flour, corn oil, and milk to the egg yolk and stir into a fine batter.
3. Add sugar and lemon juice to the egg whites. Pass.
4. An upright tip like a taxi is fine.
5. Add three times to the egg yolk paste. Mix well by shoveling up and down.
6. Pour into a six-inch mold. Vibrate three or four times.
7. Bake at 150 degrees for fifty minutes in the oven.
8. After 50 minutes, the inverted button will be completely cooled and demoulded.
9. Cut into three pieces.
10. 250 grams of whipped cream and 25 grams of sugar are beaten until firm and grainy.
11. Insert the cake layer. Leave a little bit of cream and squeeze flowers on top.
12. Smooth out. Put in refrigeration for later use.
13. Melt the chocolate in water and refrigerate until set.
14. Then scrape out the chocolate chips. I prefer to scrape out the shape with a spoon.
15. The fork is like this. See personal preference.
16. Use a soft spatula to stick on the refrigerated cake.
17. Finally, squeeze cream flowers on top and put cherries to decorate
Tips:The chocolate melts at the touch of your hand, it is best to use gloves.
