Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Add 10g sugar to the yolk to make it white.

2. 

   Step2:Mix the oil and water evenly, i.e. there is no oil splash on the surface.

3. 

   Step3:Add the oil-water mixture into the beaten egg yolk and mix well.

4. 

   Step4:Sift in cocoa powder and low powder and mix them into a uniform batter.

5. 

   Step5:Drop a few drops of lemon juice or white vinegar into an egg beating basin without oil or water. When the egg beater is stirred at a low speed and in the shape of a fish bubble, pour in half of the sugar. When the egg whites are stirred to a fine swelling and there are lines, add the other half of the sugar. Keep stirring until the head pulls up the protein and has sharp corners. First, mix one third of the protein into the yolk paste, cut and mix well. Then, cut and mix all the remaining protein into the yolk paste. Make sure to mix it from the bottom to the top. Do not mince it. Otherwise, the protein is easy to defoaming.

6. 

   Step6:Pour the cut and mixed cake paste into the 6-inch open bottom cake mold. Throw it hard to produce big bubbles.

7. 

   Step7:Preheat the oven to 150 ℃ and bake for 50 minutes. Whisk the cream with sugar until it has obvious lines. After the cake is cooled, cut it crosswise. Spread light cream and black forest crumble on it. Spread all over with chocolate chips.