It can be made very easily by adding low-gluten flour in several batches. The materials used are: 200g low-gluten flour, 180g milk, 80g butter, 100g dark chocolate, 40g cocoa powder, 8 eggs Each, 120g of fine sugar, appropriate amount of dark chocolate beans.

Ingredients for pumpkin cream: 100g of steamed and cooled pumpkin puree, 200g of light cream, and 20g of fine sugar. 12 pieces of Oreo cookies, appropriate amount of drop-shaped chocolate. The production method, first we prepare 2 12 cake molds, pour the milk into a basin, add butter, if not, you can use corn oil instead, then add dark chocolate, put it in a small pot with cold water, and heat it over water.

Stir while heating until all ingredients are evenly mixed, then turn off the heat, brush in cocoa powder, mix well and set aside, separate 8 egg yolks and egg whites, add fine sugar to the egg white bowl, and beat with a whisk Short and strong sharp corners are set aside. Then use a whisk to beat the egg yolk until it becomes slightly white. Pour the egg yolk into the egg white bowl and mix evenly with a whisk at low speed.

Then sift in the low-gluten flour three times, mix evenly into a piping bag, squeeze it into the cake mold, sprinkle some chocolate beans on the surface, bake at 170 for 25 minutes, cool completely after taking it out of the oven spare. Next, make pumpkin cream. Pour the steamed and cooled pumpkin puree into a basin, add light cream and fine sugar, and beat until set aside.

Remove the sandwich layer of Oreo cookies, take a single layer of cookies and squeeze a little pumpkin cream on top, then press the drop-shaped chocolate on top, so that our hat-like one is ready. Put the pumpkin Squeeze the cream on the cup cake and press the hat on top. Then the decoration of this chocolate cup cake is ready. The overall effect looks quite beautiful. If you like it, you can try it