Cooking Steps

1. 

   Step1:Separation of egg white and yolk. Add the yolk to the oil and stir well. Add milk and honey and mix well.

2. 

   Step2:Sift in low gluten flour and cocoa powder and mix well to form a paste.

3. 

   Step3:Divide the egg into three times and add sugar until the beater has a hook.

4. 

   Step4:Add one third of the beaten egg white into the yolk paste and mix well, then pour into the remaining egg white and mix well. Pour into the mold and vibrate out big bubbles. Preheat the oven at 160 ℃ for 25 minutes.

5. 

   Step5:Heat 150g chocolate in water, add in nutcracker and mix well.

6. 

   Step6:Mascapenni cheese smooth.

7. 

   Step7:Beat the cheese with cream and beat until stiff.

8. 

   Step8:Bake the cake and turn it upside down to cool it. Cut a bevel on one side.

9. 

   Step9:Turn it over and put in the cheese and cream filling. While lifting the cake embryo, roll it in. Refrigerate for 10 minutes.

10. 

    Step10:Pour hot chocolate over the cooled cake.

11. 

    Step11:Refrigerate for another 15 minutes.