1. Prepare all the materials.
2. Add the hazelnut chocolate sauce to the milk, heat it over water, stir and mix well.
3. Add soft sugar to the eggs.
4. Beat the whole eggs with a whisk in warm water.
5. Dispense to a thick state. Lift the whisk, the beaten egg frost will not drip down easily.
6. Mix the low powder, cocoa powder and baking powder and sieve into the whipped egg cream, and stir evenly with a rubber spatula.
7. Add corn oil and milk chocolate liquid in portions. Stir again and mix evenly.
8. Pour the batter into the mold, first pour it to a thickness of one centimeter.
9. Bake in the oven at 150 degrees for five minutes, remove the mold and squeeze it into Sijibao peanut butter.
10. Cover the remaining batter on top of the peanut butter, put it in the oven and continue to bake for 20 minutes.
11. Take out the baked cake upside down and let it cool and demould.
12. Whip the whipped cream, put the whipped cream in a piping bag and squeeze it on top of the cake.
13. Sprinkle some sugar beads on the surface for decoration.
14. Rich taste.
15. The taste is really good.
