:

glass bowls (3), egg beaters (one for each size), cake molds (to be purchased as needed), ovens or microwave ovens (household ovens don't need to be too big, just medium), and several sheets of oiled paper.

ingredients:

Hershey SpecialDark chocolate 3g, butter 4g, sugar 3g, flour 3g, sliced ripe almonds, coconut and raisins.

Practice:

1. Beat 4g of butter and 3g of sugar with an egg beater. When it appears white and slightly raised, add 3g of flour and 2 ~ 3 eggs to make batter.

2. Pour the prepared batter into the mold lined with oiled paper.

3. preheat the oven to 2 degrees in advance.

4. Bake the mold in the oven. Control the fire temperature at about 2 degrees Celsius and bake for 25 minutes before taking it out for use.

5. prepare 1g of Hershey SpecialDark chocolate and chop it as chocolate chips for later use.

6. prepare 2g of Hershey SpecialDark chocolate, chop it, heat it in water, melt it, put half of it into a pasting tape, squeeze out the ring pattern on butter paper and cool it, and then take it off: take out the freshly baked cake and let it cool.

7. heat the other half of Hershey's SpecialDark chocolate and stir it into chocolate sauce, spread it evenly on the cake, smooth it and cool it. You will be pleasantly surprised to find that the cake has a thick chocolate crust and looks very attractive. Xiaomi, I struggled to put a chocolate ring around the cake.

8. Slice the ripe almonds into flowers on the chocolate cake, sprinkle with fragrant coconut, raisins and chocolate needles. (It's still millet here. I held my breath and carefully took a few English words that my millet can spell with a chocolate needle.)

9. Finally, when the chocolate sauce on the surface is about to coagulate, sprinkle the fine chocolate chips on it, just like a crown. It's even more surprising to eat after cooling for a while.