Christmas Chocolate Cake
1.
First prepare a 6-inch chiffon cake. After the cake is done, cut 3 slices or 2 slices.
2.
Chop 250 grams of dark chocolate and add 250 grams of whipped cream. Heat over water until the chocolate melts. It is recommended that you buy baked chocolate instead of using Dove chocolate in the supermarket. Dove chocolate with whipped cream will not be suitable for spreading even if it is refrigerated for a long time after melting, it will be very soft.
3.
Stir while heating over water. After the completely dissolved chocolate sauce cools, put it in the refrigerator. After refrigerating, the chocolate will become very viscous. When the consistency of the chocolate sauce is suitable for spreading, you can take it out for later use. If the chocolate sauce is not refrigerated for a period of time, it will be too runny to spread, and too long will condense into a solid. So watch it a few more times while the chocolate sauce is re-solidifying, stir it a few times, and take it out when it is suitable for spreading.
4.
Add caster sugar to the whipped cream
5.
Beat the whisk until the whipped cream appears lines, as shown in the figure.
6.
Spread the whipped cream on the chiffon cake slice, then cover with another slice. Do not put cream on the top.
7.
Put the chocolate sauce into the decorated egg, from bottom to top to the top. This makes it easier to apply.
8.
Then use the back of a spoon to smear the chocolate sauce a few times. Put the finished chocolate cake in the refrigerator for several hours to make the chocolate harder.
9.
Then decorate your favorite flowers or fruits.
