Christmas - Stump Cake

1. Put 30 grams of chocolate, 100 grams of cream, 30 grams of butter, 15 grams of cocoa powder, and 10 grams of sugar together.

2. Heat over water, stir until completely melted, and mix evenly. Heat it slightly until it becomes slightly viscous. Cool it to make chocolate sauce,

3. Mix the egg yolk, milk, oil, and sugar together until the sugar is completely melted.

4. Sift in low gluten flour, cocoa powder, and starch, gently stir well to form a batter.

5. Beat the protein until coarse bubbles appear, then add one-third sugar.

6. Continue stirring until the protein volume increases and the bubbles become fine. Add another one-third of sugar at this time.

7. Continue stirring. Until the egg beater is lifted, the protein is in a downward flowing state. At this point, add the remaining one-third of the sugar.

8. Stir until wet and foamy.

9. Take one-third of the protein and put it into the batter.

10. Cut and mix evenly.

11. Then put all the remaining proteins in.

12. Cut and mix evenly.

13. Pour the cake batter into a baking tray lined with tin foil or oil paper. Use a scraper to level the surface.

Preheat the oven to 145 degrees Celsius for 25 minutes. Remove the inverted button and let it dry until warm.

15. Whip the light cream.

16. Tear off the oiled paper on the surface of the cake and apply whipped cream.

17. Roll it up.

18. Cut off the uneven parts on both sides of the cake roll. Cut the cake roll into two pieces, one large and one small, and put them together in the shape of tree stumps.

Apply a layer of chocolate sauce evenly on the surface. Use a toothpick to draw patterns on the bark of the tree.

A simple decoration is enough.