Christmas chocolate stump cake

Cooking Instructions

1. (1) Separate the egg yolk from egg white, stir the milk and corn oil until emulsified, sieve in the cake flour and cocoa powder, draw a "Z" shape and mix evenly;
   (2) Add 5 egg yolks and mix well, and the egg yolk paste is completed. Preheat the oven at 160 degrees
   (3) Beat the egg whites, drop a few drops of lemon juice into the egg whites, add the white sugar in 3 times, and beat until there are small hooks.
   (4) Take 1/3 of the meringue and put it into the egg yolk paste and mix evenly, then pour the egg yolk paste into the remaining meringue and mix evenly
   (5) Pour the cake batter into the baking tray that has been laid with a tarpaulin, shake the baking tray lightly to break the bubbles, smooth the surface with a spatula, put it in the middle of the oven at 160 °C
   and bake for 25 minutes, take out the cover with oil paper and let it cool for later use.

   

2. (6) Heat the whipping cream, cocoa powder and caster sugar over low heat, then turn off the heat and add the caffee chocolate cut into small pieces to melt, put it in the refrigerator and refrigerate, beat the cream the next day, spread it on the cooled cake base, roll it tightly with the help of a rolling pin and refrigerate it to set;

   

3. (7) Melt the chocolate butter together, heat the whipping cream over low heat, then mix the two, and finish the chocolate layer on the surface. Apply to the surface of the cake roll, use a knife, cut the wood grain, and add some Christmas decorations to complete it.

   

4. It's really great to share with friends

   

5. Can be refrigerated