Cooking Steps

1. 

   Step1:Beat the protein. Add 65g of sugar in three times. Beat to the wet foaming state.

2. 

   Step2:Add 40 grams of sugar to the yolk. Use the beater to beat until the color is lighter and the volume is bulky. Pour in the melted butter three times. Continue to beat with the beater to a thick yolk paste. Note that butter can make the cake taste more mellow and soft. But it also increases the risk of defoaming. If you are not sure, you can change it into milk or not.

3. 

   Step3:Put a third of the protein in the yolk paste. Mix well with a rubber scraper.

4. 

   Step4:Then add all the protein and mix well. Here, you should pay attention to avoid defoaming.

5. 

   Step5:Sift in the low gluten flour and mix well.

6. 

   Step6:Pour into the 7-inch square cake mold. Put in the oven preheated to 170 degrees. Bake for about 35 minutes. After baking, cool and demould. Cut into three pieces horizontally.

7. 

   Step7:Soak the gelatine powder in cold water. Then beat the cream cheese.

8. 

   Step8:Stir and add milk. Add slowly to prevent uneven particles.

9. 

   Step9:Take another bowl. Put the yolk in the bowl. Use the beater to beat until it is bulky and light in color.

10. 

    Step10:Put the chocolate into the cheese milk liquid. Heat it with a small fire. Stir it continuously while heating. Melt the chocolate.

11. 

    Step11:When the chocolate melts, keep heating until the mixture in the pot boils.

12. 

    Step12:Beat the egg yolk batter immediately with the beater. At the same time, slowly pour the chocolate mixture into the egg yolk batter. Beat and pour it at the same time to prevent the egg yolk from producing particles. Heat and melt the fish glue powder in hot water. Also pour it in. Stir well. Finally, refrigerate the chocolate mixture until it cools completely and thickens.

13. 

    Step13:Whipped cream to a textured conditio

14. 

    Step14:Mix with chocolate liquid that has set to a thick consistency. Turn over with a rubber scraper and mix well.

15. 

    Step15:Spread a layer of sponge cake on the bottom of the cake mold. Brush with rum syrup. Syrup is easy to make. Heat sugar and water on a low heat until sugar melts completely. Cool and mix well with rum.

16. 

    Step16:Pour in a third of the chocolate cheese. Repeat the same procedure twice.

17. 

    Step17:Try to smooth the top layer of chocolate cheese. Put it in the refrigerator and refrigerate it overnight for demoulding. When demoulding, it's easy to take off by blowing around with a blower for one or two rounds.

18. 

    Step18:

19. 

    Step19:

20. 

    Step20: