Cooking Steps

1. 

   Step1:Separate the egg white and yolk. The amount of egg white must be 5. Otherwise, you can't cut three pieces. I left an egg yolk for the tart

2. 

   Step2:Add 30g sugar powder, 20g cocoa powder and 50g vegetable oil into the egg yolk. Put it for a while. After the egg white is beaten and then the egg yolk is beaten, you can wash the beater head less once

3. 

   Step3:Beat the egg white with a beater. Add 50g sugar three times and beat to a dry foaming state. The bowl of egg white must be free of water and oil. Otherwise, it can't be beaten. Add a few drops of lemon juice or white vinegar to the egg white to remove the fishy smell of protein.

4. 

   Step4:Beat the egg yolk directly in the bowl with the egg beater after beating the egg white. Stir evenly, add 68g milk, and then stir again. Add 75g low powder and mix evenly. Finally, mix the beaten egg white into the yolk three times by turning it up and down. Be careful not to stir in circles. Otherwise, it will defoaming.

5. 

   Step5:The bottom of the 8-inch cake mold is covered with a layer of oiled paper. The oiled paper is applied with a layer of oil for demoulding. Pour the mixed cake paste into the mold. Shake it hard for a few times to produce big bubbles. Preheat before oven. Bake for an hour at 160 degree

6. 

   Step6:After the cake comes out of the oven, pour it on the baking net for an hour and cool it before demoulding. Use the cake slicer to cut the cake into three pieces averagely. Spare

7. 

   Step7:Heiqiao put it in a bowl, heat it in water until it is completely melted, and then pour it into a plate without water or oil. Put it in the refrigerator to cool it

8. 

   Step8:After Heiqiao is frozen, scrape out the chocolate chips with an iron spoon and put them in the refrigerator for use. I think 200g chocolate is a little more. There is a lot left. 150g should be about the sam

9. 

   Step9:500g light cream, add 50g white sugar, sit in ice water and beat with the eggbeater at medium speed. Cut the vanilla pods. Scrape out the black pods. Put them into the cream. Continue to beat at medium speed

10. 

    Step10:Beat the cream until the pattern is clear. Lift up the eggbeater to have a small sharp corner. Pay attention to the easy melting of cream in summer. Do not beat the cream well in advance. Beat it again when you use i

11. 

    Step11:Put the first piece of cake on the flower mounting table (I used the microwave turntable instead). Brush it with rum. And then cream it

12. 

    Step12:Then put the second layer and the third layer in the same way. Cream the whole outside of the cake. Use a spatula to smooth it. It doesn't matter if it doesn't look good. Anyway, it needs chocolate chips at the end. It can't be see

13. 

    Step13:Spread a layer of chocolate chips on the outside. Notice n

14. 

    Step14:

15. 

    Step15: