Main ingredients: 2 eggs, 20g of milk, 50g of low gluten flour, 20g of butter, 10g of cocoa powder

Accessories: 50g of granulated sugar, 15g of chocolate, 115g of light cream, cookies in moderation, colorful chocolate beans in moderation

One, butter, milk, cocoa powder poured into a small saucepan, stirring well while heating, and then remove from the heat and set aside after slightly boiling.

Second, add sugar to egg whites and beat until dry peaks.

Three, add the egg yolks, whisk until the batter can draw an "8" after lifting the whisk, and will not be immediately flattened.

Four, sift in the gluten-free flour, and toss to coat.

V. Pour in the cocoa paste and toss quickly to combine.

Sixth, the batter evenly squeezed into the lined with greaseproof paper mold.

VII: Bake in a preheated oven at 160 degrees Celsius for about 20 minutes on the middle shelf, then remove from the oven and allow to cool.

Eight, 15 grams of light cream into the milk pot, open a small fire heating to a slight boil state, remove from the heat and reduce the temperature to 50 degrees, add chocolate, stir well with a small spatula, set aside to cool down, chocolate ganache is ready.

9, 100 grams of light cream with an electric whisk to 8 points, pour into the cooled chocolate ganache, mix well.

Ten, the chocolate cream into the eight-tooth laminating mouth put in a laminating bag.

XI: After the cocoa cake has cooled down thoroughly, squeeze a circle of chocolate buttercream on the top in turn. Then use the cookies and colorful chocolate beans to do the shape, and finally use the white light cream and black sesame seeds to do the eye decoration can be.