Detailed classification of materials: (Fang Zi can make a 10 inch black forest)

Chocolate sponge cake: 9 eggs, 240 grams of low-gluten flour, 250 grams of fine sugar, 60 grams of butter and 60 grams of cocoa powder.

Sugar and wine: 200g of water, 0/20g of fine sugar/kloc-,80ml of cherry wine, 200ml of cherry juice dipped in wine.

Pastry cream filling: kasper cream filling: 200g (milk167ml, sugar 40g, 2 egg yolks, low-gluten flour10g, corn starch 6g, vanilla pod12g), cherry wine 40ml, light cream 600g, and fine sugar 50g.

Filling: 500 grams of cherry with wine stains.

Surface decoration: 600 grams of whipped cream, 60 grams of fine sugar, 200 grams of milk chocolate, and appropriate amount of cherries.

2.

First, make a cocoa sponge cake. Preheat the oven at 170℃, separate the egg yolk from the egg white, beat the egg white to coarse foam at high speed, then add the fine sugar in three times and beat until it is dry and foaming (lift the eggbeater and pull the egg white up to form a small hook) (the method of egg separation is relatively stable and difficult to defoam).

3.

Add the egg yolk into the whipped cream twice and stir with an eggbeater.

4.

Sift the low-gluten flour into the egg white cream, stir with a scraper until there is no dry powder, keep the butter warm and melt it into liquid, and mix the cocoa powder with the warm butter liquid.

5.

Pour cocoa butter into the egg paste and stir well with a spatula.

6.

Pour the cake paste into the 10 inch cake mold in the kitchen, lift the mold horizontally with both hands and shake it to the desktop twice, so as to break the big bubbles that may exist in it, send the mold to the lower layer of the preheated oven, bake at 170 degrees for about 55 minutes, shake it twice as usual after discharging, and then immediately reverse the temperature.

7.

The cooled cake is demoulded with a demoulding knife, and the cake is evenly divided into three pieces, and the protruding top is not cut off.

8.

Next, boil the sugar solution, pour water and fine sugar into the milk pot, turn off the fire after the sugar melts, and pour cherry wine and wine-stained cherry juice after cooling; Next, the pastry cream filling, custard and cherry wine are stirred until smooth.

9.

Add fine sugar into the light cream, then add it into the Castar sauce twice, stir and mix evenly to form pastry cream stuffing, and put it into a decorative bag with a 1cm decorative mouth.

10.

Put a cake in the mold, brush it with a lot of sugar and white wine, and coat the cake with a layer of pastry cream filling.

1 1.

Put the cherry dipped in wine evenly on the cream filling, then put the second cake, brush it with sugar liquor, squeeze it into the cream filling and cherry dipped in wine, finally cover the last cake, brush it with sugar liquor, and then put it in the refrigerator for freezing (1-2 hours).

12.

Finally, decorate the surface, add fine sugar to the whipped cream, and take the cake out of the refrigerator for demoulding (put a cup or something in the mold and push it down)

13.

Spread cream evenly on the surface of the cake (it doesn't need to be particularly beautiful), then stick a layer of chocolate chips and squeeze a circle of cream with your favorite flower pattern on it, decorated with cherries and wine-stained cherries in the middle.

14.

If you use a whole chocolate, just chop it into pieces. I use chocolate coins. First, melt the water into liquid (water should not be too hot, it is recommended to be 40-50 degrees), then pour it into a plate to cool and solidify, and then chop it into pieces. It's convenient to use the first snow cheese planer, so you don't need to scrape it slowly with a spoon. Chocolate chips should be prepared in advance and then put in the refrigerator for refrigeration or freezing.

15.

You can search the details of custard sauce on the Internet. Let me put it simply: add fine sugar to the egg yolk and stir until the color of the egg yolk becomes light, add low flour and corn starch to mix, heat the milk to a slight boil, pour 1/3 milk into the egg yolk paste and stir, then pour the egg paste back into the milk pan, stir with low fire until the egg milk paste becomes thick and boiling, and then turn off the fire and cool with ice water.