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1
Mix 40g corn oil + 15g cocoa powder evenly. -
2
+ 60g milk stir until fully combined. -
3
+ 35g low-gluten flour and stir until there is no dry powder. -
4
+ mix four egg yolks evenly. -
5
Preheat the oven, add 5 egg whites + lemon juice + 30g sugar in three batches, beat until small hooks, gently stir the egg whites and cocoa powder batter evenly. -
6
Pour into a mold lined with oil paper and bake at 170 degrees for 28 minutes. -
7
Dissolve 20g black chocolate + 20g whipping cream in hot water and refrigerate to cool down. -
8
After the cake is baked, take it out to release the heat, cover with greased paper and let cool. -
9
Beat 200g of light cream + 20g of sugar until the texture is obvious, pour in the chocolate cream paste and beat evenly. -
10
Face the cake right side up, cut one side off at a 45-degree angle, and spread a thin layer of chocolate buttercream on it. -
11
Roll up. -
12
Cut off the uneven sides. -
13
Cut into five parts. -
14
Make a cut in the middle of each but do not cut off. -
15
Squeeze the cream. -
16
Smooth and smooth the surface. -
17
Place a layer of chocolate crispy beads in the middle. -
18
Sprinkle with cocoa powder. -
19
Picture of finished product. -
20
It smells so good.