Chocolate Cream Cake

1. First, make cocoa chiffon. 100g of milk+20g of sugar, heat over water, then pour in cocoa powder and stir while hot until the sugar and cocoa powder melt.

2. Add corn oil and stir until emulsified, resulting in a thin rice soup like cocoa butter paste.

3. Add sieved low powder and stir slightly until almost no dry powder is visible.

4. Add egg yolk and stir evenly.

5. This way, the cocoa egg yolk paste is ready.

6. Add a few drops of white vinegar to the protein and stir until coarse. Then, add 70 grams of fine sugar in three portions and stir until dry and foamy.

7. Take one-third of the beaten egg white and add it to the egg yolk paste from step 5. Use a rubber scraper to stir until it is almost evenly mixed, then pour it back into the egg white bowl and thoroughly stir until evenly mixed.

8. Pour the prepared cake batter into the mold and shake it a few times on the table to remove any large bubbles.

Before making the egg whites, preheat the oven to 140 degrees Celsius for 60 minutes. Put the mold into the bottom of the oven. 10. It's time, take out the baked cake and shake it lightly on the table. 11. Place the mold in a suitable container and hang it upside down to cool.

10. Cool cocoa leaves are used for demolding, assisted by a slicer, and evenly divided into three pieces using a knife.

11. Start making chocolate cream. After heating 80 grams of milk over water, add 100 grams of chopped dark chocolate and stir until chocolate melts. The solution is smooth, then let it cool and set aside.

12. Spread light cream over ice. Add 20 grams of granulated sugar and a few drops of vanilla extract, and beat until about 70-80%.

13. Pour in the thick chocolate milk solution that has been allowed to air dry to room temperature.

14. Stir evenly at low speed to obtain chocolate cream.

15. Place a slice of cocoa cake on the cake base and brush it with a layer of sugar syrup.

16. Apply a layer of chocolate cream evenly with a spatula.

17. Spread a second slice of cake and repeat the process of brushing with sugar syrup and applying cream.

18. Place the last piece of cake and smooth the entire surface of the cake with chocolate cream.

19. Use a toothed scraper to scrape the desired pattern on the side and surface of the cake.

20. Stick a circle of chocolate chips on the bottom of the cake,

21. Use a piping nozzle to squeeze a few small flowers on the surface and complete the task.

22. After making the cake, seal it and refrigerate it for at least two hours before cutting it, and the cut surface will be more neat.