Cooking Steps

1. 

   Step1:First, separate the egg white and yolk into two clean oil-free containers. First, beat the egg white to make a big eye fish bubble. Add 10g starch and 90g suga

2. 

   Step2:Beat the egg white into a dry foam.

3. 

   Step3:No need to clean the blender. It is directly used to beat the yolk. Then add the oil and milk. Stir evenly.

4. 

   Step4:Sift in cocoa powder, low powder.

5. 

   Step5:Don't over mix. As long as the paste is glossy.

6. 

   Step6:Take 1 \ 3 of the egg white from the egg white bowl into the yolk paste. Mix well.

7. 

   Step7:Mix the yolk paste and then pour it into the egg white bowl. Mix it up and down. Don't over mix it. It's easy to defoamer and not soft. But also mix it well. Many cocoa cake plums will have small white spots when they are made. That's not even.

8. 

   Step8:Pour into the 8-inch mold. 150 ° 60 minutes. When the time comes, take out the cake mold and screw it back.

9. 

   Step9:Whipped cream. Try to whip a little bit. Then add rum and chocolate sauce. Then the cream will be thinner. If you don't whip a little harder in front, the cream on the cake behind you will be like porridge. It won't hang.

10. 

    Step10:Completely cooled cocoa cake germ all two.

11. 

    Step11:Take a piece of chocolate cream.

12. 

    Step12:Cover a piece. Align up and down.

13. 

    Step13:Roughly smooth your cake. It's chocolate on it, so it's not very flat.

14. 

    Step14:The chocolate is scraped off with a metal spoon. It forms beautiful pieces. It covers the whole cake. Squeeze several flowers with a big flower mouth. Put on the red cherry.

15. 

    Step15:Squeeze a circle of small flowers on the bottom of the cake. I like to do this every time. It can cover up the ugly places under the cake. It can also make the whole cake look beautiful.