1. Mix the low powder and cocoa powder evenly
2. Egg method after use: mix corn oil and milk to emulsify, sift into powder, add egg yolk
3. "Z" shape and mix to a smooth egg yolk paste
4. Beat the egg whites into a water-free and oil-free egg beater, add Fluff marshmallows all at once
5. Whip until dry foaming
6. Beat 3 times and mix the egg white and egg yolk paste until dry and foamy
7. Pour into a 6-inch heightened mold (learn kitchen 6-inch heightened mold)
8. Preheat the oven to 150 degrees, the upper and lower fire for about 45 minutes
9. Start preparing the chocolate ganache while baking the cake
10. Heat the whipped cream to a boil
11. Pour into the chocolate coins and let stand for 3 minutes
12. Mix well and set aside
13. After the cake is out of the oven, shake it gently to remove the heat, and then it will be buckled, and then it will be released
14. Divide equally into 3 parts
15. Spreading the noodle artifacts, the oil paper cuts 2 round oil papers according to the PVC disc
16. Place a piece of cake on a PVC round piece supplemented with greased paper, and smear it with chocolate ganache
17. Three pieces in turn
18. Put another piece of PVC disc on top, spread the chocolate ganache around it, flatten it with a right-angle spatula, and freeze in the refrigerator for 5 minutes
19. Take out the cake and pry out the PVC sheet with a knife
20. Spread the chocolate ganache evenly on top
21. Smooth and trim the cake base, and freeze again in the refrigerator for 5 minutes
22. Marshmallow + chocolate + light cream melted in water
23. The underside of the cake base is decorated with cocoa berry chips, and the marshmallow glaze is evenly poured on the cake base to create a dripping effect.
24. Put Ferrero chocolate, mini cute and more, sprinkle with Cocoa Bristle Chips
Tips:The cake embryo does not have this marshmallow and can be replaced with fine sugar in the same amount, but the marshmallow for the glaze cannot.
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