Let's make the crust first. We prepare two cauldrons without water and oil, separate the egg whites and put them on two plates respectively. Add about 40 grams of sugar to the egg white and beat well with electric egg beater.

Put 20g of milk, 20g of olive oil 15g, 20g of sugar 10g, 20g of chocolate and cocoa powder into an egg yolk basin, stir well, sieve 50g of low-gluten flour, and cut up and down evenly. And then merged with the transmitted protein.

Preheat the oven 160 degrees 10 minutes, pour the cake paste into the cake mold, then smooth the surface with a scraper and put it on the table and shake it gently. Put it in the oven and bake for about 40 minutes. Take it out while it is hot, and demould it in turn.

At this time, squeeze a box of whipped cream into a big basin, add some sugar and send it away completely. Divide the cake embryo into three parts with a knife. Spread whipped cream on the bottom layer and sprinkle with chocolate foam evenly. Cover it with a second layer.

Paint the second layer like this, and put some fresh fruits on the top layer, such as cherries and strawberries. The delicious black forest cake is ready.