1. Cut the chocolate into a glass bowl, separate the water to melt the chocolate.
2. Add water and salad oil and stir well.
3. Add cocoa powder and stir evenly
4. Add egg yolk and sugar and stir well. Among them, 10g of granulated sugar is used.
5. Sift the low-gluten flour and stir evenly, and stir until it is a paste.
6. Then add 35 grams of granulated sugar to the egg whites, beat with a whisk, and stir slowly at low gear.
7. Beat until the egg whites are smooth and form a chicken tail.
8. Add one-third of the meringue to the chocolate batter, stir up from the bottom, mix well, and then pour into the meringue.
9. Flip upwards from the bottom and stir, turning the bowl in a circular motion while stirring.
10. The cake batter is mixed well
11. Pour the cake batter into a 16*16 mold
12. Bake in the oven, the upper tube is 140 degrees, and the lower tube is 160 degrees, for 35 minutes.
13. After baking, take it out and gently tap it on the table.
14. Then buckle upside down and let it dry.
15. Add 30 grams of powdered sugar to the whipped cream and stir with a whisk
16. The whipped cream will not fall down when it is poured.
17. Divide the dried cake into three evenly. Decorate with light cream.
18. Put all kinds of fruits you like.
Tips:It is recommended to use an oven that can independently control the temperature up and down. I use Dongling’s DL-K33E oven!
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