<h1 class="pgc-h-arrow-right" data-track="1" > material for the Black Forest</h1>
Chiffon cake low gluten flour 70g
Cocoa powder 30g eggs 5 pcs
60 g of caster sugar (add egg white) 40 g of caster sugar (add egg yolk)
Salad oil 65g milk 65g
Accessories light cream 450g
Sugar 30g (cream) black cherry 260g
Rum 40ml granulated sugar 80g (cherry wine)
74% dark chocolate 180g
<h1 class="pgc-h-arrow-right" data-track="12" > the practice of the Black Forest</h1>
Step 1
Cherry pit ➕ rum ➕ granulated sugar Refrigerate for 1 hour
Step 2
➕ Egg white granulated sugar Beat until hard foam refrigerator preservation Oven 160 degrees preheat
Step 3
➕ Egg yolk sugar ➕ salad oil ➕ milk Stir well
Step 4
➕ Flour cocoa powder sifted
Step 5
Cross stirring without particles
Step 6
Add the egg whites and stir well
Step 7
Pour in an 8-inch square mold and shake out the bubbles into the oven at 160 degrees for 20 minutes 150 degrees for 20 minutes
Step 8
Dark chocolate heats and melts
Step 9
Pour into a flat dish into the freezer for 20 minutes
Step 10
The cake is cooled and divided into three portions
Step 11
Cream ➕ sugar whisked
Step 12
Cake brush cherry wine ➕ cherry ➕ cream
Step 13
The chocolate spoon is scraped into pieces
Step 14
Cream spread the cake and sprinkle with chocolate chips
Step 15
Cream and cherry garnish