Generally, the two are used together when making chocolate cakes, but it should be possible in theory without cocoa powder.

1, butter and chocolate are dissolved together in water, and stirred evenly with a small spatula to fully dissolve the chocolate.

2. Take another bowl and stir the sugar and the egg yolk together. When the egg yolk turns pale, gradually pour the chocolate butter (step 1), stir well and add milk.

Then add cherry wine and cocoa powder, since you don't have this step.

3. Sieve in high-gluten flour (this should have been cocoa powder) and beat it evenly with an egg beater until no dry powder is seen.

4. Beat the egg whites: add the fine sugar to the egg whites for three times and send it to a wet and dry state (preheat the oven 165 degrees when beating the egg whites).

5. Add the beaten egg whites into the chocolate yolk paste for three times and stir well.

6. Add hot water to the baking tray, put the cake mold in the baking tray (if it is a movable bottom mold, it needs to be wrapped in tin foil), and bake it in a water bath at 160 degrees for about 40 minutes.