Boulmein Cake

Brush the inside walls of the mold with butter and set aside.

Cut the butter into cubes, put it and the milk into a container, and melt the butter over a water bath.

Sift the cocoa powder into the milk solution and stir until there are no lumps and it is glossy, then set aside.

Separate the egg whites and yolks, and make sure the container for the egg whites is free of water and oil.

Whip the egg whites until stiff peaks form, adding a total of 100 grams of sugar in three separate additions: add once when 'fish-eye' bubbles appear on the surface of the egg whites, add again when soft peaks form, and add the last time when firm peaks are formed.

Add the egg yolks to the meringue and continue to beat with an electric mixer until the yolks and egg whites are completely and evenly combined.

Sift in the cake flour.

Use a spatula to gently fold the flour and egg mixture until well combined.

Add the cocoa solution.

Gently fold the cocoa solution into the batter until well combined.

Pour the cocoa batter into the mold, tap to remove surface bubbles, and place it in a preheated oven at 180 degrees to bake for about 20 minutes. After baking, let it cool and remove it from the mold.

Whip the heavy cream with sugar.

Use a piping bag to squeeze the whipped cream into the hollow of the cake.

Decorate with fruit.