Cooking Steps

1. 

   Step1:Prepare the required material

2. 

   Step2:Separate the egg white and yolk of the two eggs. Add two whole eggs to the yolk. Mix 80g of fine sugar into the egg liquid four times. Beat the egg liquid until the color is lighter and the volume is roughly paste like

3. 

   Step3:Sift in 55g of low gluten flour. Stir until no granules are left. Set aside the yolk batter

4. 

   Step4:Preheat the oven at this time. Heat up and down 180 degrees. Preheat for 10 minute

5. 

   Step5:Beat the egg white into a thick bubble with an egg beater. Add 20 grams of sugar twice. Beat the egg white into a wet bubble

6. 

   Step6:Add the egg white to the yolk batter in several times. Turn it over with a silica gel spatula and mix it evenly. Pour the batter into the cake mold covered with oilpaper. Shake it gently for several times. Put it into the middle layer of the oven. Bake for 12 minutes

7. 

   Step7:Take out the baked cake embryo immediately and turn it upside down. Tear off the baking oil paper on the back. Gently roll up the cake and oil paper while it is hot

8. 

   Step8:Heat 350 grams of dark chocolate in hot water until it is half melted. Add 280 grams of fresh cream and stir to make chocolate sauce.

9. 

   Step9:Put a layer of chocolate on the inner layer of the cake embryo, and then roll the cake. Spread the chocolate sauce on the surface. Cut half the strawberries on it. Put them in the refrigerator for 1 hour, better