1. The whole egg is added with fine sugar, and the water is heated with water until the volume becomes thick, thick and whitish, and it takes a long time for the trace of 8 to disappear.
2. Sift into the low powder twice and mix evenly
3. Heat butter, milk, and cocoa powder in insulated water until the butter melts and stir evenly, then pour it into the beaten egg batter along the spatula and stir evenly
4. Put the 11-inch non-stick square abrasive tool into the non-stick linoleum, and pour the batter into the mold
5. Preheat the oven to 160 degrees in advance, and the middle layer for about 20 minutes, take it out and put it on the cold shelf to cool it thoroughly, and divide it into 4 evenly.
6. Add whipped cream and caster sugar, and beat the chocolate sauce to 9 minutes
7. Spread the cut cake slices with whipped cream and make a circle. It doesn't matter if the sponge cake is easy to break. Just make a circle. Then spread the rest of the cake on the surface and smooth it.
8. Take out an appropriate amount of chocolate sauce, use a small spatula to dig out the chocolate sauce and spread it on the side of the cake from the bottom up until the side of the cake is complete
9. Squeeze a few circles of chocolate sauce on the surface and smooth it with a spatula. Take the fork from the middle to the outside to make a tree ring.
10. Put a few rosemary on the surface, sprinkle with coconut shreds, and you're done
