1. Prepare materials.
2. Prepare 2 clean, oil-free and water-free basins to separate the egg yolk and egg white
3. Put them in the pots separately.
4. Add cocoa powder to the milk and mix well.
5. Add oil and sugar to the egg yolk bowl and stir.
6. Add the milk cocoa paste and stir.
7. Sift in low powder, stir evenly with a rubber spatula without graininess.
8. Beat the egg whites with 2 drops of lemon juice until large bubbles.
9. Add 60 grams of sugar in 3 times. Beat until dry foaming.
10. Add one-half of the egg whites to the cocoa powder and egg yolk paste and mix.
11. Stir the even batter and pour into the remaining egg whites and stir.
12. Stir evenly.
13. Pour into the mold and pick up vigorously to shake out bubbles as much as possible to avoid honeycombs.
14. Put it in the lower middle of the oven, 180 degrees for 30 minutes.
15. After being released from the oven, it is demoulded and divided into three pieces for later use.
16. Pour 40g sugar and 100ml water into the pot, heat it on low heat until the sugar melts, and pour it into a container to cool.
17. Prepare cherry juice.
18. Prepare cherry liquor.
19. After the sugar water cools, pour 30ml cherry wine and 100ml cherry juice and stir well.
20. Add 20g of sugar to the egg yolk.
21. Stir until slightly whitish.
22. Sift in a mixture of 10g low-gluten flour and 6g cornstarch, and mix well.
23. , Boil the milk to a boil, take 1/2 into the egg yolk paste, stir evenly, pour it back into the remaining milk, continue to stir evenly.
24. Heat on a low heat and stir continuously until it thickens, then turn off the heat, let it dry until it is not hot, cover it with plastic wrap, and continue to cool.
25. Add 20ml of cherry wine to the cold filling.
26. Take 360g whipped cream and add 20g powdered sugar.
27. Whip the whipped cream. Take 1/3 of the whipped cream and pour it into the egg yolk filling, mix well, then pour it back into the remaining cream, continue to mix well, and the filling is ready.
28. Prepare the cherry wine syrup.
29. Take a piece of cake and put it in the mold, brush the surface with cherry wine sugar liquid, and make it fully penetrate. Spread the cream evenly.
30. Place an appropriate amount of cherries for decoration and then put on the second layer of cake slices, continue the same operation as above: brush the wine and sugar liquid, squeeze the cream filling, and place the cherries.
31. Prepare chocolate chips.
32. Put the last piece of cake on, and brush the surface with liquor and sugar liquid, spread the remaining cream filling all over the surface of the cake, and sprinkle the chocolate chips over the cake.
33. Finally, decorate the surface with whipped cream (50g whipped cream + 5g icing sugar) and place cherries on it.
Tips:1. It seems that there are many steps and can be done separately.
2. The cherry wine syrup must be brushed on the cake.
3. The temperature and time of the oven are for reference only.
