Cooking Steps

1. 

   Step1:First, bake an 8-inch chocolate Qifeng cake according to the manufacturing method of Qifeng cake.

2. 

   Step2:Egg yolk separation. Beat the egg yolk with the beater until it looks like a fish eye bubble. Add 20g of sugar. Continue stirring until the protein begins to become thicker. Add a 20g sugar to the thicker foam. Continue to beat until the protein is thick and there are lines on the surface. Add 20g sugar. Continue to beat for a while. When the egg beater is lifted, the protein can pull out a short upright sharp corner, which indicates that it has reached the state of dry foaming. The beating can be stopped.

3. 

   Step3:Add 30 grams of sugar to 5 yolks. Use the beater to break them up. Don't beat the yolk. Add 40 grams of salad oil and 40 grams of milk in turn. Stir well. Then add the sifted flour, cocoa powder and baking powder. Mix gently with a rubber scraper.

4. 

   Step4:Put 1 / 3 protein in the yolk paste. Stir gently with a rubber scraper. Turn from the bottom to the top. Don't circle it to avoid protein defoaming. Stir well. Pour all the yolk paste into a bowl full of egg white. Stir well with the same method until the egg white and yolk paste are well mixed.

5. 

   Step5:Pour the mixed cake paste into the mold. Level it. Hold the mold with your hand and shake it twice on the table. Shake the air inside. Put it in the preheated oven. 170 degrees. About 1 hour. Take the baked cake out of the oven. Immediately pour it on the cooling rack until it cools down. Then. Demoulding.

6. 

   Step6:After the cake is cooled and demoulded, cut it into three pieces horizontally.

7. 

   Step7:Beat the cream with sugar.

8. 

   Step8:Take a piece of Qifeng cake, spread the whipped cream on it, cover the second piece with Qifeng cake, compact it, then spread the whipped cream, cover the third piece with Qifeng cake, compact it.

9. 

   Step9:Coat the whole cake with cream. Sprinkle with chocolate chips.

10. 

    Step10:Garnish chocolate chips with icing suga