Cooking Steps

1. 

   Step1:Prepare all the materials needed to make the cake embryo. Separate the egg yolk and the egg white. Put them into the oil-free and water-free basins for use.

2. 

   Step2:Egg white - adding a few drops of white vinegar is good for the stability of white eggs. Beat the protein solution to the blister. Add 1 / 3 sugar.

3. 

   Step3:Continue to beat in the middle. Add 1 / 3 sugar when the protein becomes delicate.

4. 

   Step4:Whisk at high speed until the beater is in the soft bending state. Add the last 1 / 3 white sugar.

5. 

   Step5:When the lines are clear and smooth, lift the eggbeater. The end is small and sharp. Dry foaming is OK.

6. 

   Step6:Mix the salad oil, milk, egg, white sugar and salt and mix well. Stir until the yolk is lighter.

7. 

   Step7:Take 1 / 3 of the protein and add it into the yolk solution. Mix well.

8. 

   Step8:Add 1 / 3 of the protein to the yolk solution. Continue to mix.

9. 

   Step9:Pour all the yolk liquid into the remaining protein, sift in the low gluten flour and cocoa powder in several times, and mix well.

10. 

    Step10:Preheat oven at 150 ° for 5 minutes. Pour the batter into the 8-inch mold. Lift the mold a little. It's about 2cm away from the desktop. Shake it horizontally and vertically. Shake out the big bubbles. Bake for 55 minutes

11. 

    Step11:Prepare chocolate chips - melt the chocolate coins in a plate separated by water (here I use the 65% dark chocolate coins of van Howden. It's slightly bitter and mellow).

12. 

    Step12:The melted liquid chocolate. Put it in the refrigerator and wait for it to cool and solidify.

13. 

    Step13:Frozen chocolat

14. 

    Step14:Scrape the chocolate with a spoon. Large pieces of chocolate chips will come out (if the chocolate concentration is high, it's better to refrigerate the scraped chocolate chips, or they may melt).

15. 

    Step15:Cut the cooled cake embryo into two pieces on average.

16. 

    Step16:Pour the cream into a bowl. Prepare to beat.

17. 

    Step17:Whisk until the lines are visible. The cream will not flow.

18. 

    Step18:Dice the fruit.

19. 

    Step19:Take a piece of cake and spread it with cream (it's better to put a piece of oiled paper on the bottom, so as not to sprinkle chocolate chips. Chocolate can be found everywhere).

20. 

    Step20:Put the diced fruit evenly.

21. 

    Step21:Then put another layer of cream on the fruit.

22. 

    Step22:Put on the second slice of cake. Put the whipped cream in the middle of the top of the cake. Hand held spatula. The spatula is 45 ° to the cake surfac

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