Formula:

Cake embryo: corn oil: 40g, milk: 40g, low-gluten flour: 50g, eggs: 4, fine sugar: 40g, lemon juice: a few drops.

Chocolate cream: dark chocolate: 40g? , whipped cream: 40g? , light cream: 160g, sugar: 16g.

Chocolate skin: dark chocolate: 200 grams? Coconut oil: 20g? , hazelnut broken: the right amount.

Exercise:

1. Stir corn oil and milk until emulsified, sift in low-gluten flour, stir well, add egg yolk and stir well.

2. Add a few drops of lemon juice to the egg white, add sugar three times, and send it to an upright corner. Add a small amount of egg white cream to the egg yolk paste, stir well, pour into the remaining egg white cream, stir well, pour into the mold, scrape it flat with a scraper, preheat the oven, and bake at 160 for 30 minutes.

3. Melt whipped cream (40g) and dark chocolate (40g) and mix well. After cooling, put it into light cream (160g) and add sugar.

4. After cooling, cut the cake embryo in half, squeeze half of chocolate cream, cover the other half, cut off the excess, and then cut it into 8 equal parts.

5. The dark chocolate and coconut oil are melted and stirred evenly. Add hazelnuts and stir evenly. Wrap the cake with chocolate crispy skin and put it in the refrigerator until the skin becomes hard.