Part 1: The Flourless Rose Chocolate Cake 1. Chop 200g of dark chocolate and 100g of butter. Melt them together over a double boiler until smooth, then set aside to cool slightly. 2. Whip the eggs: Separate your 4 eggs. In one bowl, whip the egg whites with 50g of sugar until stiff peaks form. In a second bowl, beat the egg yolks with the remaining 50g of sugar until pale and creamy. 3. Mix the batter: Gently stir the cooled melted chocolate and 2 tbsp of cocoa powder into the egg yolk mixture. 4. Fold and bake: Fold the whipped egg whites into the chocolate mixture in three batches, keeping it as light and fluffy as possible. Pour into a lined cake tin and bake at 325°F (160°C) for 25–30 minutes until the edges are set but the center remains fudgy. ・ Part 2: The Filled Rose Pralines & Truffles 1. Make the rose filling: Heat 100g of heavy cream until steaming. Remove from heat, stir in 100g of white chocolate until fully melted, and mix in 1 tbsp of culinary rose water. Let this filling cool completely. 2. Mold the shells: Melt and temper 150g of dark chocolate. Pour it into your heart or square molds, tap out the excess to leave a thin shell coat, and let it set. 3. Fill and seal: Pipe the cooled white-chocolate rose filling into the dark chocolate shells. Pour the remaining melted dark chocolate over the top to seal the bases, scrape away the excess, and refrigerate for 20 minutes until completely hardened. ・ Part 3: The Presentation 1. Unmold and assemble: Gently pop the shiny pralines out of their molds. 2. Garnish: Dust the cake with cocoa powder, then arrange the pralines and truffles over and around it. Top everything heavily with dried pink rose petals and edible sugar pearls to match your photos perfectly. ・ #알파독길들이기 #blmanhwa #xyzbca #fyp #manhwareccomendation - @2lhyujin