Cooking Steps

1. 

   Step1:Sponge cake. First, beat egg yolk protein separately. Add lemon juice or white vinegar to the egg yolk. After three times of beating with sugar, mix with egg yol

2. 

   Step2:Mix all liquid

3. 

   Step3:Sift in cocoa powder and stir until it is free of granule

4. 

   Step4:Sift the low powder into the egg mixtur

5. 

   Step5:Add cocoa paste again. Stir quickly and evenl

6. 

   Step6:Pour into non stick mol

7. 

   Step7:Pudding - beat the whole egg until it's bubbling. Mix all the ingredient

8. 

   Step8:Slowly pour the pudding liquid into the cake paste with a spoo

9. 

   Step9:When pouring, it will slow down by itsel

10. 

    Step10:It's all poured. It looks strange

11. 

    Step11:Cover the mould with tin paper. Preheat it in the oven at 175 °. Test the middle layer for about 70 minutes. Insert the toothpick into the cake and pull it out. The cake will be cooked.

12. 

    Step12:The cake should not be demoulded immediately after it is cooked. After it is cooled, it is better to refrigerate it for about 20 minutes to ensure that the pudding layer is demoulded after solidification

13. 

    Step13:Caramel pulp - sugar 50g, add 10g of water. Boil it over low heat. Do not stir. Shake the pot. When the syrup turns yellow, quickly add 10g of cold water left. Prevent coking. After boiling, the production is successful.

14. 

    Step14:Pour it on the cake. My syrup is thick

15. 

    Step15:It looks beautiful.

16. 

    Step16:I'm really happy after the incision. There's a sense of witnessing miracles.

17. 

    Step17:A lot of picture