2. Separate the yolk and protein of five eggs, add the yolk of step 1 in turn, and stir well.

3. Mix the low-gluten flour and cocoa powder and sieve into 2. Z-shaped mixing evenly.

4, 5 egg whites with a few drops of lemon juice, 50 grams of fine sugar divided into three times, sent to the small pointed feet. Add the beaten egg white into the egg yolk twice, being careful not to stir it, but to turn it over.

5. Spread oil paper on the baking tray (this is to better demould the cake), pour the mixed liquid into the baking tray, smooth the surface, and then shake it to remove some bubbles.

6. Preheat the oven 190 degrees, then put it in the middle layer of the oven, and bake at 180 degrees 18 minutes. After baking, take it out and buckle it on the shelf.

7. Chop 45g of dark chocolate and add 45g of whipped cream. Melt it in water until it becomes smooth. Later, it was added to the whipped cream.

8. Making crispy skin: add 25 grams of coconut oil to 75 grams of dark chocolate, melt it in water until it is smooth, then add chopped hazelnuts and stir when the temperature drops to hand temperature.

9. Add 300 grams of whipped cream to the previously melted dark chocolate, and add 25 grams of sugar twice.

10, just send the cream until there are clear lines.

1 1. After the cake is demoulded, it is pressed into a shape with a box. I baked it for an extra minute this time, and one of them was burnt, but it didn't affect the taste.

12, one layer of cake embryo and one layer of cream.

13, sprinkle with chopped hazelnuts. Add a cake mold with crispy chocolate hazelnuts on it. This is done, just put it in the refrigerator for 4 hours.

14. After cold storage, the surface shell becomes very brittle. A layer of cake and a layer of cream, with chopped hazelnuts, are delicious. Don't miss the chocolate.