Cooking Steps

1. 

   Step1:Egg 4 low gluten flour 60g cocoa powder 20g fine sugar 60g salad oil 50g water 50g light cream 150g white sugar 15g dark chocolate 100g step 1 separate egg yolk and protein. The basin of protein needs no oil or water. 3 mix egg yolk with 10g sugar and beat well with beater. Add salad oil (or sunflower seed oil and other odorless vegetable oil) three times. Beat each time you add it with an egg beater until it is well mixed and then add another time. Add water (or milk). Stir gently. Sift cocoa powder and low gluten flour into the yolk. Mix well with a rubber scraper to make egg yolk batter. Put the batter aside and set aside. 6 start to pass the protein. Add 50 grams of sugar at one time. First, slow down and then high speed. Whisk the protein to the state of wet foaming (after lifting the eggbeater, pull out the curved sharp corner of the protein). Put 1 / 3 of the protein into the yolk bowl. Stir evenly (from the bottom up, do not circle). Add 1 / 3 protein to the yolk bowl. Stir well. Pour the batter into the remaining protein. Mix well again. 9. Pour the batter into the baking tray paved with tin paper or oil paper, level it, and shake it hard for a few times to let the big bubbles inside the batter run out. Place the baking tray in the preheated 180 degree oven. Bake for 15 minutes. Put it on the baking net immediately after baking. Take the heat and tear off the oilpaper. 12 light cream 150g. Add 15g white sugar. Beat with electric beater until stiff. When the cake has cooled down a little, turn it over and make it face up again. Cut into squares. Cut off the irregular edges around the cake. Spread a layer of whipped cream on the surface of the cake. Do not apply cream or less cream on the last edge. 15. Touch the cream on the cake and stick it with chocolate chips.