2. Decorative materials: whipped cream 150g, fine sugar 15g, strawberries and blueberries.
3. Mix butter and dark chocolate and heat them in water until the chocolate melts.
4. Separate the egg yolk, put the egg white in an oil-free and water-free basin, add the fine sugar in three times, and beat until it is hard to foam.
5. Add the egg yolk to the beaten protein.
6, continue to send until the egg paste is thick, and the dripping lines are very obvious and have a sense of accumulation.
7. Sift in the mixture of low-flour corn flour and cocoa powder.
8. Mix well by cutting, mixing and stirring, and don't mix in circles.
9. Add the mixture of step 1.
10, continue to mix well in the same way.
1 1, pour into the mold, knock lightly on the table to shake out bubbles, and bake in the preheated oven at 170℃ for 35-40 minutes.
12, the cake from the oven is inverted, and the film can be peeled off when it is aired to a slight temperature. Beat the light cream with fine sugar until the eggbeater picks it up and drops it slowly, evenly pour it on the surface of the cake, and decorate it with fruit.