Black Forest Cake

Prepare a 6-inch mold with a loose bottom, grease it with butter, and stick parchment paper on it.

Sift flour and cocoa powder separately and set aside.

Heat butter and milk over water, use medium to low heat, and keep the temperature at 40 degrees.

Melt and mix well.

Then add sifted cocoa powder and mix until smooth and without lumps.

Place the egg whites and yolks in separate basins that are oil-free and water-free.

Add the fine sugar to the egg whites in three batches and beat until stiff peaks form, with sharp, straight corners.

Pour in the egg yolks and continue beating for 2 minutes until the egg yolks are evenly incorporated.

Very thick feeling.

Pour sifted cake flour into the batter.

Mix well by stirring or cutting, then add the cocoa paste to keep it warm. Mix well.

Pour into the mold, pouring from the top and knocking out any bubbles.

Preheat the oven to 180 degrees, with upper and lower heat, middle and lower layers, for 30-40 minutes. After baking, turn it upside down and unmold it. When it cools down slightly, tear off the parchment paper and turn it over to the front to cool.

Melt the chocolate over water, pour into a plate, cool, and scrape out the chocolate chips with a spoon.

Beat the light cream with an appropriate amount of granulated sugar. When it is almost ready, add three spoons of chocolate paste.

Cut the cake into three slices.

Spread cream on one cake piece, cover it with another cake piece, apply another layer of cream, cover it with another cake piece, spread the cream on the top and sides of the entire cake, stick chocolate chips on it after coating, squeeze the cream on the chrysanthemum mouth, and put the fruit on it.

Overview

Tags

Ingredients

Steps