Cooking Steps

1. 

   Step1:Egg white separation. A lonely egg. The egg white should be divided into anhydrous and oil-free containers. Otherwise, it is difficult to play (never tried). Add two drops of rum to the egg white (because there is no lemon. Add wine to remove the smell of egg) and put it into the refrigerator.

2. 

   Step2:Add oil and water to the egg yolk, 9g each. 4.5g of rum. Mix well with the hand beater. About 3 minutes. This is to prevent the separation of oil and water.

3. 

   Step3:Put the low gluten powder into the yolk liquid. Use the silica gel shovel to turn it up and down evenly. Do not have dry powder. Do not rotate and stir it to prevent the flour from glutening.

4. 

   Step4:Cocoa powder dissolves with wate

5. 

   Step5:Whisk the egg beater until it is dry and foamy. Add sugar in three times. Beat while adding. Generally speaking, the egg beater lifts. The protein forms a small sharp point that cannot be inverted. I just stand up every time. It's ok if the protein doesn't flow.

6. 

   Step6:There are no pictures here. Mix the egg yolk paste, protein and cocoa paste. Use silica gel to shovel Z-shape or turn it up from the bottom. Mix quickly to prevent protein defoaming.

7. 

   Step7:Pour in the four inch movable bottom mold. The middle and lower layers of the oven. Heat up and down 180 degrees. 50 minutes (time depends on the oven). Stick a toothpick in the cake. It means it's done.

8. 

   Step8:You can make chocolate chips when you bake the cake. Break them into small pieces. Melt them in water. It's also a basin without water or oil. It's said that chocolate can't solidify if there's water. Never tried. When chocolate melts alone, do not microwave it. It will paste.

9. 

   Step9:The melted chocolate can be put in cold storage. It solidifies quickly. Use a spoon or mounting head to slowly shovel out the chocolate chips like pencil sharpening. This is the most patient time for this cake.

10. 

    Step10:This step should be done first. I almost forgot to write. Cherry amount. Cut into small pieces and add rum. Refrigerate.

11. 

    Step11:Beat the cream with sugar. When you hit the eggbeater, you feel resistance. The cream is thick. It's ok if it doesn't flow. I didn't write the amount of sugar. It's almost a spoonful of ordinary spoon. It's not too swee

12. 

    Step12:Take out the cake and turn it upside down to cool it. Cut two pieces of cherry with wine in the middle. Brush the cherry wine (tongue twister). Cream wrapped cake embryo. Never smoothed

13. 

    Step13:Covered with chocolate chips. Decorated with cherries.

14. 

    Step14:This is a six inch one made before. It's still round. Cherry or red is better matched with chocolate.