Cooking Steps

1. 

   Step1:Prepare materials. Only these are taken here. There will be pictures behind other material

2. 

   Step2:The egg white and yolk are separated. If they are taken out in the refrigerator, they should wait for the egg at room temperature. It is easier to pass the egg white at the back. Note that the egg container is free of water and oil.

3. 

   Step3:The corn oil is slightly heated until there is a grain on the oil. But don't overheat. I'm on the microwave for one minute. Pour milk into the heated oil. Mix well with the egg beater, then pour in the sifted flour and chocolate powder. Continue to mix into the paste. Pour the yolk into the batter without particles.

4. 

   Step4:Drop three drops of lemon juice into the egg white, add sugar in three times, and beat it into wet foaming. That is, there is triangular foaming on the eggbeater. (here's an easy way to beat eggs with lemon juice. It's also very easy to beat eggs with hot water). I only spent about 5 minutes this time.

5. 

   Step5:Pour the beaten egg white into the chocolate batter in three times. Mix the egg white and batter well by turning or zigzagging. The batter should not be whipped hard to avoid the egg white from blistering. The oven can now be warmed up.

6. 

   Step6:Pour the well mixed cake liquid into the mold (the amount is just 6 inches). Shake it vigorously after pouring. Put it into the preheated oven. Heat it up and down at 150 degrees. Bake for about 50 minutes. Insert the toothpick into the cake. Pull out the toothpick and bake the cake without leaving anything. If it's not a movable bottom mold, it's better to apply a layer of edible oil in the mold, so it's better to demould.

7. 

   Step7:Baked cake. Mold after cooling. I use a movable bottom mold. So the cake is very good mold

8. 

   Step8:Cut the cooled cake into three pieces.

9. 

   Step9:The time of cake baking can be used to beat the cream. Put sugar in the cream. Clean the eggbeater and dry the water. Top grade whipping cream. Pay attention not to beat the cream. The beaten cream is not fixed. It will become small granules. That kind of cream can not be used.

10. 

    Step10:If you have cherry wine, you can use it directly. I don't have this at home. Just mix the rum with the juice from the can of cherry seeds and mix it into cherry wine for standby. Cut cherry into half and set aside.

11. 

    Step11:Take a piece of cake. Pour rum sauce on it. Spread a layer of cream on it. This amount depends on yourself. If you like cream, you can have more.

12. 

    Step12:Put it on the buttered cak

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    Step13:

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    Step14: