Cooking Steps

1. 

   Step1:Cut the black cherry in half and then cut it. Boil it with 16g water and 20g sugar. Cool it to 560 ℃. Mix the gelatine powder and water quickly and evenly. Stir well. Cool it to 30 °. Add the cherry wine and the black rum and mix well. Put them in the freezer for standb

2. 

   Step2:Stir the salad oil, butter, water, salt and sugar to boil. Add cocoa powder and mix well. Add chocolate and mix well until melted. Add sifted low gluten flour and mix well. Add egg yolk and mix well. Cool and add black rum.

3. 

   Step3:Add a few drops of lemon juice to the egg white. Add sugar three times. Beat until it is wet foaming. Mix with the egg yolk liquid prepared in the previous step quickly. Avoid defoaming. Pour it into the baking tray with oil paper. Bake at 180 ° for 18 minutes in the middle layer of the oven. Please observe according to the temperature of your oven

4. 

   Step4:Dark chocolate melts in water. Use a spatula to smooth it. Use a spatula to make chocolate chips

5. 

   Step5:Use a 6-inch square mousse ring. Cut the cake embryo into three pieces. Beat the cream with sugar

6. 

   Step6:A layer of cake germ. A layer of cream. Half cherry jell

7. 

   Step7:Chocolate chip on the top layer. Self modelin

8. 

   Step8:Sprinkle with icing. Put a half cut strawberry. It's done