Cooking Steps

1. 

   Step1:Materials collection - cream cheese softens walnuts at room temperature in advance and roasts at 160 ℃ for about 12 minute

2. 

   Step2:It doesn't matter if the chocolate melts in hot water below 65 degrees. It's OK to keep the hot water a little hot. It's better to keep it a little lower than it's higher. Otherwise, the chocolate oil separation will be wasted.

3. 

   Step3:Add butter and stir to melt away from hot wate

4. 

   Step4:Add cream and rum and mix wel

5. 

   Step5:Add eggs one by one and mix wel

6. 

   Step6:Sift in low flour and sugar powder and mix evenl

7. 

   Step7:Put in the broken walnuts and mix wel

8. 

   Step8:Pour it into the eight inch cake mold and smooth it. Shake out the bubbles with force. Then preheat the oven. 175 ℃ for about 10 minutes

9. 

   Step9:Beat the cream cheese with sugar powder. Mix it by hand first to avoid the sugar powder flying. This step can start when the chocolate melts

10. 

    Step10:Beat to fluff

11. 

    Step11:Add eggs and rum and continue beatin

12. 

    Step12:In a delicate past

13. 

    Step13:Put in cornstarch and mix well. I think adding cornstarch can reduce the greasy feeling of cheese. If you don't like it, you can leave it alone

14. 

    Step14:Mix until smooth and delicate. Pour into the cake mould and make big bubble

15. 

    Step15:Keep 10g. black and white batter respectively. Put it into the mounting bag and mix it well. Cut the opening of the mounting bag

16. 

    Step16:Squeeze out the circle on the cake paste. Then use toothpick to draw the pattern from the outside to the middle

17. 

    Step17:Put it in the preheated oven. Turn 170 ℃ for 40 minutes

18. 

    Step18:It's out.

19. 

    Step19:It's better than what I bought outside.

20. 

    Step20:Close u