Butter100g

Fine sugar 20+50g

2 eggs

20 grams of milk

Low powder 90g

Chocolate powder10g

Baking powder 1/4 tablespoons

2 drops of vinegar

Salt 1/4 tablespoons

1, add 20g sugar to butter, add two egg yolks one by one, and then add warm milk.

2. The chocolate is hydrated and added 1

3. Sieve the low powder, baking powder and chocolate powder twice and mix well.

4. After the protein is beaten with salt and vinegar until it is coarse, 50 grams of sugar is added for three times until it is wet and foamed, and 3 times is added.

5, oven preheating 175 degrees

6. Pour the batter into an 8-inch cake mold, which is only about 1/3, smooth it and put it into the furnace for 25 minutes in the middle layer.

7, demoulding and cooling after being taken out of the furnace, and slicing into two pieces.

8, cream 100ml with a small amount of sugar and 5 grams of chocolate powder.

9. Take some cream and smooth it on the negative cake, about 1.5 cm thick, then spread another piece of cake, smear it with cream until the cake body can't be seen, sprinkle with chocolate crumbs, and then squeeze out the cream flowers with a piping nozzle at will.