1. The cherries are pitted and marinated with a little sugar for half an hour. Add 15 grams of rum and cook for 5 minutes
2. Add 30 grams of rum to the boiled cherries after cooling, and then strain the juice out for use
3. Bake a cocoa chiffon, slice out three slices
4. Add 120g of dark chocolate to 20g of cream and melt it in warm water at about 50 degrees
5. Beat 300 grams of cream until 6 and distribute it. Add the melted chocolate and beat again until it is evenly mixed.
6. Put a slice of cake and brush with cherry wine sauce
7. Squeeze a layer of cream and put on the boiled cherries
8. Put the second piece of cake, brush the wine, squeeze the cream, and put the cherries, the steps are the same as above
9. The last piece of cake should also be brushed with cherry wine juice
10. Add the remaining chocolate cream to 100 grams of whipped cream, whip and mix evenly, spread it on the last piece of cake, flatten it with a spatula, and put it in the refrigerator for more than 1 hour
11. Unmold the refrigerated cake and squeeze 8 cream flowers
12. Sprinkle with chopped chocolate, put on fresh cherries, and decorate with a little white chocolate and powdered sugar
13. The steps are the same for round and square
14.
Tips:When mixing the cream and chocolate, be fast, otherwise the chocolate will tend to clump when it meets the ice cream, and the cream will not be smooth enough, and there will be particles. If it is for children, do not add wine to the cooked cherries.
