1. Separate the egg white and egg yolk. Put the egg yolks, sunflower oil, cocoa powder and 20 grams of sugar in a large bowl, and stir with egg yolks until they are smooth and smooth.
2. Add milk and stir well.
3. Sift the chocolate paste again.
4. Sift in low-gluten flour and stir until smooth and delicate.
5. Add 30 grams of sugar to the egg white and beat until small hooks appear. (Preheat the oven at this time, 170 degrees.)
6. Take the common egg whites into the chocolate batter and stir evenly.
7. Pour the chocolate batter into the egg whites and stir evenly.
8. Line the baking tray with greased paper, pour the cake batter, and shake it lightly to produce large bubbles. Put it in the preheated oven, heat up and down 170 degrees, middle level, bake for 20 minutes.
9. After the cake is out of the oven, put a piece of greased paper on the cake and put it on the grill.
10. Unlock the mold and tear off the greased paper while it is hot.
11. Turn the cake over again, face up, and place it on the grill to cool.
12. Chocolate filling method: Put the whipped cream in the pot, heat it until the sides of the pot bubbling, add 54% dark chocolate beans, and stir until the chocolate beans melt and become a smooth and delicate paste.
13. Pour the chocolate sauce into a clean container and put it in the refrigerator for about 1 hour after cooling.
14. Whip the chilled chocolate sauce until it can be decorated.
15. Cover the cake with a layer of plastic wrap and turn the cake over.
16. Cut the cake into beveled sides and spread the chocolate filling evenly.
17. Put some chocolate beads on it. Nothing can be left.
18. Roll it up, wrap it with a layer of plastic wrap, tighten both ends, and put it in the refrigerator for more than 2 hours.
19. How to make chocolate crispy: Peel the roasted peanuts and crush them.
20. Put the milk chocolate in a large bowl, melt in water, and stir until smooth.
21. Add sunflower oil and mix well.
22. Add the ground peanuts and mix well.
23. Take out the cake roll and divide it in half.
24. Sprinkle the chocolate crisp evenly on it and keep it in the refrigerator until the chocolate solidifies.
25. The heat bomb is coming.
