1. Hot water and salad oil, stir well
2. Add cocoa powder and mix well
3. Egg yolks and sugar beaten
4. Mix the above two evenly
5. Sift in low-gluten flour and mix well
6. Whip the egg whites with sugar
7. Send it until a small hook appears
8. Add 1/3 of the egg whites to the cake batter and cut and mix, then pour all into the egg whites, stir and cut to make it even
9. Pour into a 6-inch mold, shake out large bubbles, oven 150 degrees, lower layer, bake for about 1 hour
10. Immediately after being out of the oven, shake it a few times and then buckle
11. After it is cold, demould, and cut into two pieces, set aside
12. Add water, lemon juice, sugar to the pot and cook until the sugar dissolves
13. Cherries cut in half and pitted
14. Add in sugar water, simmer on low heat until the cherries are slightly softened
15. Turn off the heat, add brandy and soak for 20 minutes (if not available, don’t add
16. Whipped cream and sugar, pass until nine to distribute
17. Put a piece of cake, and then spread the cream
18. Top with boiled sugar cherries
19. Cover with another piece of cake and spread whipped cream on the surface. It doesn’t need to be too flat.
20. Cut the dark chocolate into crumbs with a knife and sprinkle it on the cake
21. Just decorate with whole cherries
Tips:Don't cook the cherries too soft, and let them cool before placing them on the cake, otherwise the cream will melt.
Dark chocolate is slower to cut into crumbs with a knife, and it is easy to melt, so you can freeze it in the refrigerator and then cut it.
