Supplementary ingredients: 500g black cherries, cherry wine or rum in moderation, a piece of Dove's dark chocolate, 450g of Anjar light cream, 70g of sugar, rum in moderation < /p>
Black Forest Cake Steps
1. Cocoa Chiffon Cake Body
Egg Yolk Batter: Milk 50ml, salad oil 30ml, 35g of low-flour, 15g of cocoa powder, 3 yolks, rum: 5g
Egg white portion: 3 egg whites, 50g of sugar, corn starch: 5g, lemon juice a little, salt: 2g
2. . Chi method, egg yolks with sugar whipped, add milk and oil, whisk, sift powder, Z-shaped mix until no dry powder, do not circle. Egg white with lemon juice, add sugar and corn starch in three parts and beat until dry foam;
Take 1/3 of the egg white and add egg yolks, toss to coat, then take 1/3 and toss to coat and mix all together.
Middle of the oven, 140 degrees, 35-40 minutes
3. Cut the black cherries into small pieces, leaving a moderate amount intact for decoration. Be sure to use imported, although small expensive, but definitely taste worth it
4. Black cherries with 35ml, rum marinade overnight.
5. Dove's dark chocolate, shaved at room temperature.
To prevent the temperature of your hands from affecting the melting of the chocolate, you can wear gloves and grasp the outer chocolate wrapper to operate.
6. Whip the cream with a tablespoon of rum
7. Spread a layer of cake slices, brush with the wine-sugar mixture, and place a generous amount of wine-darkened cherries on top
8. Place another slice of cake, spread a layer of cream, and repeat
9. Place a third slice of cake, spread the cream, and sprinkle with the chocolate shavings (the shavings can be scooped out of the sides with one hand, sinking down from the sides of the cake. (You can use one hand to scoop up the chocolate chips and sink them down from the side of the cake, and the other finger to press them into the buttercream)
10. Then put the buttercream flowers and arrange the cherries on top of the cake.