Lay the paper mold first.

Melt the cream and milk for later use.

Take a clean washbasin. Do not touch any water, oil and other impurities. Then beat the egg whites at low speed (add ice water below) until white foam appears. Add 1/3 sugar and turn to medium speed. At this time, the oven is preheated 170 degrees.

Add13 sugar, turn to high speed and send it away.

Pour in all the remaining sugar and continue to send it at high speed.

Just keep hitting it. If it's too hard here, wait until it's baked. The whole cake will crack. )

Add the egg yolk. Stir evenly at low speed.

Add flour. Carefully mix from bottom to top with a plastic spatula.

Mix cocoa powder with the cream melted in step 2.

Then pour the cocoa butter from step 9 into the batter. Carefully mix by cutting.

Pour into the mold. Shake it a few times and bake it in the oven 170 degrees for 30 minutes.

After completion, it falls from a height of about 20 cm. This action can prevent shrinkage.

After the cake is demoulded, cover it with a wringing wet cloth (if you want to make fancy cakes) until it is completely cooled. Put it in a plastic bag and put it in the refrigerator. You can use it the next day. P.S.: If you want to make fancy cakes, the surface is flat and easy to use after inversion ... If you don't make them, you can cut off the prominent parts.