Mascarpone cream frosting method: prepare 100g of light cream, 75g of mascarpone cheese, and 15g of icing sugar (this amount can decorate about 6-8 pieces). Put them in a basin and directly use a whisk to beat into a slightly fluid cream frost.
Ingredients:
47g of fresh cream, 140g of dark chocolate, 47g of butter, 3 eggs, 50g of sugar, 33g of cake flour, and 17g of cocoa powder.
Practice:
1. Mix the fresh cream, butter, and chopped dark chocolate together and boil together on low heat until the chocolate is completely melted, stirring constantly during boiling.
2. Add egg yolks in portions.
3. The egg whites are mixed with sugar in batches until foaming neutrally. Then take some of them and mix well with the chocolate with egg yolk.
4. Pour it back into the meringue and mix well.
5. Sift in the cake flour and cocoa powder in batches.
6. Put them into the mold, set the oven to 170 degrees, and bake for 25 minutes.
7. After cooling, squeeze the mascarpone cream with a 6-tooth flower spout, sprinkle cocoa beans and powdered sugar to decorate.
Jason 
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