Chocolate Little Shell

Mix 40g of corn oil with 15g of cocoa powder evenly.

Stir 60g of milk until fully blended.

Mix 35g of low-gluten flour until there is no dry flour.

Mix four egg yolks evenly.

Preheat the oven. Take 5 egg whites, add lemon juice, and gradually add 30g of sugar in three portions, beating until soft peaks form. Gently fold the egg whites into the cocoa batter until evenly combined.

Pour into a mold lined with parchment paper and bake at 170 degrees with top and bottom heat for 28 minutes.

Melt 20g of dark chocolate with 20g of light cream over a double boiler, then refrigerate to cool.

Take the cake out after baking and shake out the hot air, cover with parchment paper and let it cool.

Whip 200g of light cream with 20g of sugar until distinct patterns appear, then pour in the chocolate cream mixture and mix evenly.

The cake is facing upwards, with one side cut at a 45-degree angle, and a thin layer of chocolate cream is spread on it.

Roll it up.

Cut off the uneven sides.

Cut into five pieces.

Make a cut in the middle of each one, but do not cut all the way through.

Squeeze the cream.

Smooth it out, spread evenly on the surface.

Place a layer of chocolate crisps in the middle.

Sprinkle cocoa powder.

Finished product image.

Really fragrant.