Materials:
1. Kekeqifeng, 3 eggs, 30g corn oil, 40g milk, 15g cocoa powder, 40g low flour and 40g sugar.
2. Cocoa butter, 400g of whipped cream, 0/5g of cocoa powder/kloc-and 30g of sugar.
3. Chocolate noodles, 20 grams of chocolate and 30 grams of whipped cream.
Decoration:
Chocolate sandwich bar, chocolate wafer. Lexingta soft heart, caramel crisp beads
Exercise:
1. Stir corn oil and milk, sift in cocoa powder and low powder, and stir until there is no dry powder. Add egg yolk and stir until smooth.
2. Add sugar to the egg white three times until it has a small sharp corner.
3. Take one-third of the protein, stir it evenly in the batter, then pour it back into the protein bowl and stir it all evenly.
4. Pour the batter into the mold, shake it gently, and send it to the preheated oven to bake at 150 for about 50 minutes.
Take it out immediately after baking, shake it a little, back it, let it cool thoroughly, then demould it and cut it into three pieces for later use.
6. Cream+sugar+cocoa powder.
7. Stack in the order of a cake+a layer of cream+a layer of wafer crisp beads.
8. Finally, put chocolate biscuits and pour a circle of chocolate noodles for decoration.