ケーキ（チョコレートクリームケーキ）｜Qiong Cookingさんのレシピ書き起こし

Add the milk and oil to a bowl and mix with a whisk.
Sift in the flour and cocoa powder and mix.
Separate the eggs into yolks and whites and mix in the yolks.
In another bowl, beat the egg whites and lemon juice with a hand mixer on medium speed.
Add 1/3 of the sugar (for egg whites) and mix.
Add 1/3 of the remaining sugar (for egg whites) and mix.
Add the remaining sugar (for the egg whites) and mix until stiff peaks form.
Add a small amount of meringue to the batter and mix with a whisk, then pour it back into the meringue and fold with a spatula.

Pour 1 onto the baking sheet.
Smooth out the surface and drop the baking sheet several times to remove any air bubbles.
Bake in a preheated oven at 160 degrees for 25 minutes.
Remove from the baking tray and cover with parchment paper to cool.

Put (A) in a bowl and microwave for 1 minute.
Stir with a spatula to dissolve.
Beat the whipped cream with a hand mixer and add (A) and mix.

Peel off the cooking sheet from step 2 and cut off all four corners.
Cut it in half and squeeze 3 into one of the pieces of dough.
Add the remaining dough and chill in the refrigerator.

耐熱容器に(B)を入れて電子レンジで2分加熱する。
混ぜて溶かし、ナッツを入れて混ぜる。

4を切る。
5を塗る。
天板に乗せて冷蔵庫で1時間冷やして完成。