Put the egg in a bowl and whip it with a whisk, then add sugar and whip it.

Place the ball in hot water and continue to whip with a medium bath until it is light brown. Please stick a toothpick in and whip it so that it doesn't collapse.

Mix cocoa powder and soft flour and mix them with a sieve more than twice and knead lightly. I made a double body by overlapping two bodies. I don't know if we sell a double body in Korea, but I don't think we need a double body this way.

Melt the butter, remove about a quarter of the amount, mix, and mix in the rest of the dough. Place the dough in an 18cm frame with parchment paper and beat it to drain the air and bake it in an oven preheated to 180 degrees for 25 minutes.

Heat the whipped cream just before it boils, melt it in chocolate, and make ganache. (I put the ball in hot water and worked in a double bath.)

Put a lot of ganache on the cake sheet that has been cooled and sliced, and put strawberries on it.

Add a lot of whipped cream and spread it out with a scraper. (I didn't write down sugar in the recipe by whipping sweetened whipped cream. If you use regular whipped cream, add about 20g of sugar and whip it.) Cover the sheet and repeat the process again to make the cake and press gently from the top.

Combine ganache and whipped cream to make chocolate cream.

Apply chocolate cream quickly to the top and sides of the cake. Chocolate cream hardens quickly, so if you don't apply it quickly, the surface won't be smooth.

If you heat the remaining chocolate cream with a medium bath, it becomes this kind of ganache. Pour the ganache over the cake and apply it with a scraper to clean the top and sides.

I scratched the chocolate with a chocolate scratch and decorated it with strawberries.