1. Prepare the ingredients for the small cake, 2 eggs (about 120 grams), 40 grams of caster sugar, 45 grams of low-refined flour, 15 grams of cocoa powder, 5 grams of corn oil, and 2 drops of rum (optional).
2. Beat the eggs into a clean, oil- and water-free basin, and add fine sugar.
3. Place the egg beater on a container with hot water of about 40-50 degrees Celsius to beat. (It’s easier to sit on hot water in cold weather, and it’s not necessary in summer.)
4. Stir it until it becomes thick and can draw obvious lines.
5. Sift the flour and cocoa powder into a bowl, add corn oil and 2 drops of rum, and stir evenly.
6. Put the stirred egg batter into a fresh-keeping bag. (You can also use a piping bag)
7. Put the paper tray into the six-mold mold, fill the egg batter with 8 minutes full, and put it into the lower layer of the preheated oven at 170 degrees in advance, and bake it for about 15 minutes at 170 degrees.
8. After the small cakes are baked and let cool, they can be decorated.
9. Pour 100 grams of whipped cream into a clean, oil-free and water-free container, and add 10 grams of powdered sugar to beat.
10. Put the whipped cream into the piping bag. (There is no piping spout or piping bag, you can use a fresh-keeping bag, but you can squeeze slowly.
11. First squeeze a layer of cream on the little cake.
12. Put the chocolate in a piping bag and put it in hot water to melt it.
13. Take a marshmallow and draw a big white shape on both ends.
14. After drawing, put it on top of the cream (you can press the marshmallow down slightly after putting it on)
Tips:1. When baking small cakes, the temperature can be adjusted according to your own oven conditions. 170 degrees here is equivalent to medium temperature.
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