Cooking Steps

1. 

   Step1:Finely chop 66% dark chocolate coins and melt them with milk and corn oil in hot water. Turn off the heat, and stir them into a fine chocolate paste without granules. Continue to put them in hot water for us

2. 

   Step2:Faverna 66% dark chocolat

3. 

   Step3:It's like this after melting chocolate past

4. 

   Step4:Sift the low gluten flour and sugar free cocoa powder. Mix the yolk with 20 white granulated sugar. Mix the flour and cocoa powder in the chocolate paste evenly. Then take half of the yolk paste and mix it evenly in the batter. Then pour in the remaining yolk paste and continue to mix to a delicate and smooth state

5. 

   Step5:Add 80g white granulated sugar three times into the bowl of protein. When adding sugar for the last time, pour in the corn starch. Beat it into such a hard curved shape. Dig a third of the beaten protein into the chocolate paste bowl and stir well. Then pour the chocolate paste into the protein bowl and stir wel

6. 

   Step6:Basically, this shape of paste is OK. Shake out bubbles. Preheat the oven for 150 ° C for 10 minutes. Bake in the oven for 50 minutes

7. 

   Step7:Side after demoulding and coolin

8. 

   Step8:Back button, air cool and demould for standb

9. 

   Step9:Cut into three pieces for later us

10. 

    Step10:Beat cream. Add 20 grams of white sugar. Beat like this

11. 

    Step11:Cut the fruit for us

12. 

    Step12:A layer of cake embryo, a layer of cream and a layer of fruit can be spread flat like thi

13. 

    Step13:Lay fruit according to your preferenc

14. 

    Step14:Dark chocolate fruit cake coming ou