Black Forest Birthday Cake

Name: Black Forest Birthday Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Coco Chiffon; About 100g dark chocolate; 200ml Light cream; Some Black Brown; Approximately 25g Sugar

by Tiramisu

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

This cake was made on my birthday. Due to the goods that were picked up on the day and the time is very tight, the whipped cream was not ideal, and the chocolate chips around it were unsightly, but the taste was really unexplainable. .

Even the husband who has never caught a cold on sweets can't help but praise: "Today's cake is really delicious!"

Maybe it's not authentic, maybe the shape is a little worse, maybe...

However, with the real materials and our sincerity, how can the taste of the cake be adulterated?

Take the baby home and light candles together. The beloved little fat girl sang me the best "Happy Birthday Song" in the world with her immature but sweet and extremely soft voice. It made me feel simple birthday. Very happy. In the evening, a bowl of sour soup with longevity noodles tastes the unusual taste of ordinary days.

The practice of Coco Chiffon has been introduced in my previous logs and recipes. I will not say more here. For details, please see: http://home.meishichina.com/space-474312-do-blog-id-303658.html ."

Ingredients

1 piece Coco Chiffon
About 100g Dark Chocolate
200ml Light Cream
Some Black Brown
Approximately 25g Sugar

Black Forest Birthday Cake

1. The roasted cocoa chiffon let it cool and then demould it. The one I roasted was 8 inches. I thought it was too big, so I used a knife to make a big circle around the edge.

2. The treated chiffon is cross-sectioned into two pieces from the middle.

3. The chocolate is melted in insulated water and poured into a clean, water-free flat pan to cool and solidify.

4. Use a small spoon to scrape the completely cooled and solidified chocolate into chocolate chips, and put it in the refrigerator for later use.

5. Pour the whipped cream into the container and add about 25 grams of sugar.

6. Whip the whipped cream over cold water.

7. Spread a layer of whipped cream evenly on the cut film cake.

8. Cover the top layer of cake slices, dig out the right amount of cream and place on the top.

9. Use a tool to spread the cream evenly on the top and sides of the cake, because the back will be covered with chocolate chips, so it should be almost flat.

10. Use a spoon to scoop the chocolate shavings, pour it on the top of the cake, and spread it evenly around the cake.

11. The remaining cream is put in a piping bag with a big chrysanthemum mouth.

12. Squeeze the cream in the piping bag on the top of the cake as you like, and put a black cloth plum in the center of each small cream flower to decorate.