Chocolate Cup Cake

Overview

Cream cakes are my favorite, and it’s a great choice for afternoon tea snacks.

Chocolate cupcakes hollowed out in the middle.
Melt 15 grams of whipping cream and 15 grams of chocolate to make a dry noodle and set aside.
Add sugar to the whipped cream.
Pour in 12 grams of prepared ganache.
Beat the egg with a whisk until it reaches the state shown in the picture.
Put into piping bag.
Pipe into center of cupcake.
Flatten the surface.
Sift a layer of cocoa powder.
The chocolate liquid squeezes out patterns on the surface.
Done.
It tastes better after being chilled.