Chocolate chunks 100g
Cake flour 70g
2. Scrape 2 pieces of chocolate into small flakes and set aside. 3. Steam the scraped chocolate over water until melted. 4. Add to the mixture of egg yolks, sugar, salad oil, and water. 5. Beat in one direction until evenly mixed. 6. Sift in low-gluten flour and cocoa powder. 7. Stir until well combined. 8. Add the beaten egg whites in two or three batches and mix well. 9. The fully mixed batter is ready. 10. Pour into a toast mold lined with aluminum foil. 11. Preheat to 170°C, then bake at top and bottom heat for 60 minutes; let cool before use. 12. Whip cream with sugar until stiff peaks form.
13. Cut the cake horizontally through the middle, then spread a layer of cream on the cut surface. 14. Cut into small pieces. 15. Apply the whipped cream evenly over the outer surface. 16. Sift cocoa powder over the top to finish.
