Cooking Steps

1. 

   Step1:Put 4 whole eggs in the basin. Use the electric egg beater to whip up the thick bubbles at a low speed, then add 120g sugar powder. Whisk the eggs at a high speed until the head doesn't flow when they are pulled u

2. 

   Step2:Turn the salt free butter into the microwave oven for 30 seconds until it dissolves. Add it into the beaten egg liquid. Beat it evenly with the egg beater

3. 

   Step3:Sift low gluten flour and cocoa powder

4. 

   Step4:Add the powder to the egg mixture. Stir well with a rubber scraper. Then pour into the mold. Preheat the oven. 180 degrees. Heat it up and down. Place it in the middle layer. Bake for 2530 minutes. Then take it out and cool it for standby

5. 

   Step5:While baking the cake, soften the saltless butter and cream cheese at room temperature, and then beat with the eggbeater at low speed until smooth

6. 

   Step6:Take another basin. Defrost the cream to about 4 degrees. Use the eggbeater to whisk it at high speed until the grain does not disappear

7. 

   Step7:Scrape the whipped cream into the cheese paste

8. 

   Step8:Stir evenly at low speed

9. 

   Step9:Soak the gelatine powder in cold water for 12 minutes, then put it into microwave oven and turn it on high heat for 30 seconds, until the liquid color is clear, put it on a little cool, then add it into step 8. Stir it evenly at low speed as well

10. 

    Step10:1 pour the cheese cake paste onto the cooled cocoa sponge. Refrigerate for more than 4 hours.

11. 

    Step11: