Cooking Steps

1. 

   Step1:Make the cake first - separate the ingredients according to the recipe. Separate yolk and egg white. 40 g Sugar, 10 g for yolk paste and 30 g for protein cream.

2. 

   Step2:Pour the yolk into a mixing basin. Add 10 grams of sugar. Beat well with the egg. Pour in milk and cooking oil. Beat well.

3. 

   Step3:Sift in the low powder and cocoa powder. Stir well with a spatula.

4. 

   Step4:Whipping cream - pour the egg white into a mixing basin without oil and water. Add a few drops of lemon juice. Use the electric eggbeater to start whipping. Sugar is added three times. The cream needs to be whipped to a dry foaming state. The egg beater is in advance. The sharp corner of the egg cream is upright and does not bend.

5. 

   Step5:First, add one third of the protein cream into the cocoa paste. Use a scraper to cut and mix it evenly. Pay attention to the use of the turning method. Do not circle it. Mix in 1 / 3 of the protein cream with a scraper. Continue to use the turning method. Cut and mix evenly. Pour all the cocoa paste into the remaining one-third of the cream. Continue to cut and mix.

6. 

   Step6:Preheat oven at 160 degrees. If it's a mould with movable bottom, it needs to be wrapped with tin paper to prevent water leakage. Pour the cake paste into the mould. Shake it on the table. Shake up the bubbles. Place the mold in the middle of the oven. Bake for 60 minutes. After baking, turn it upside down and cool down, and then demould.

7. 

   Step7:After demoulding, cut the cake into two pieces. No slicer. Make a mark with a toothpick. It will be easier.

8. 

   Step8:Take part of the black cherry. Cut it. It's used to make the filling in the middle of the cake. Both cream and chocolate need to be refrigerated before use. Chocolate is sliced into chocolate chips with a cheese plane.

9. 

   Step9:Pour the cream into a mixing basin without oil or water and beat it with an electric eggbeater to the hard foaming state. Use a scraper to take a spoonful of cream and put it into the flower mounting bag with the flower mounting mouth. It is used to make cream flowers on the surface of the cake.

10. 

    Step10:Take a slice of cake first. Brush the surface with rum. Use a scraper to take some cream. Use the scraper to smooth it. Then spread the cherry crumbs. Cover the other piece of cake. Press lightly.

11. 

    Step11:Start to spread the cream - use a scraper to take the cream and put it on the top of the cake. Slowly spread the cream. The side cream is not easy to spread. It's a technical job. But the outer layer of the black forest cake is also covered with chocolate chips. It can cover the ugly and make up for the problem that the cream is not smooth.

12. 

    Step12:Spoon the chocolate chips over the top of the cake. The sam