Let's start by making the cake crust. We prepare two large pots without water and oil, separate the egg whites and egg whites, and put them into two separate dishes. Add about 40 grams of sugar to the egg whites and beat them well with an electric whisk.

Place 20g of milk, 15g of olive oil, 10g of sugar and 20g of chocolate cocoa powder in the egg yolks bowl and whisk to combine, then sift in 50g of sifted pastry flour and mix thoroughly, cutting up and down the sides. Then combine with the whipped egg whites.

Preheat the oven at 160 degrees Celsius for 10 minutes, pour the cake batter into the cake molds, and then smooth the surface with a spatula, and gently shake it on the table. Bake in the oven for about 40 minutes at top and bottom heat. Remove from the oven while it is still hot, and invert the cake to release the mold.

This time, in a large bowl, squeeze a carton of whipped cream into a large bowl and beat thoroughly with the appropriate amount of sugar. Using a knife, divide the cake into three equal portions. On top of the bottom layer, spread the whipped cream and sprinkle with an even layer of chocolate foam. Cover with the second layer.

Spread the second layer in this way and arrange the top layer with some fresh fruits, such as cherries and strawberries. The delicious Black Forest Cake is ready.