Chocolate Cream Cake

Overview

If you love chocolate, you will fall in love with this little cake~

Prepare all materials
Separate the protein, put it in a large pot without oil and water, add 30g sugar in 3 times and beat until 9 points are distributed, almost hard peaks
Add 20g sugar to the egg yolks and beat with an electric egg beater until the color becomes lighter and the volume becomes larger
Add salad oil and continue to stir evenly
First, add 3/1 of the meringue into the egg yolk, and mix evenly with a spatula
Then pour all the mixed batter back into the meringue and mix evenly with a spatula. Do not stir in circles
Mix the cocoa and low-gluten flour and sift, add to the egg yolk paste in 3 batches, use a spatula to stir evenly from the bottom up and down
The mixed batter is not dry and powdery
Put the paper cup into 8 minutes full
Put into the preheated oven, 175 degrees, middle layer, upper and lower heat, 18 minutes (time and temperature are for reference only), cool after taking out the oven
Chocolate melts in water
After whipping 80g of light cream + 10g of powdered sugar, add chocolate and mix well
Put it into a piping bag and squeeze it on the cake body... I can only find a star flower mouth at home...
I don’t know how to decorate flowers, so I can only do it randomly