1. Material preparation.
2. Finely chop the chocolate and butter. Melt through water.
3. The eggs are separated.
4. Add confectioner's sugar (40g), whipped cream, and milk to the chocolate mixture and mix well.
5. Stir in the egg yolks. Mix well.
6. Mix the low powder, baking powder, and baking soda, sift into the chocolate and mix well.
7. Add sugar to the egg white three times and beat until stiff foaming.
8. Stir the egg white foam into the batter. Into the oven. 185 degrees, 35 minutes.
9. Cool the cake completely and divide it into 3 layers.
10. Prepare cladding materials. Put the rum in the strawberry jam and melt in water.
11. Separate the cake slices with strawberry jam and put them in the refrigerator for a while.
12. The chocolate is chopped, and the animal cream is melted in water to make a chocolate ganache.
13. Take a slice of cake with the jam side up and spread 70 grams of chocolate ganache. Cover with another layer and touch 70 grams of ganache.
14. The last layer of jam is face down, and chocolate ganache is spread around the surface.
15. Surround the leaves. Sift the cocoa powder.
16. Place chocolate flowers.
17. Appreciation of the finished product.
18. Appreciation of the finished product.
19. Appreciation of the finished product.
20. Appreciation of the finished product.
21. Appreciation of the finished product.
22. Appreciation of the finished product.
23. Appreciation of the finished product.
24. Appreciation of the finished product.
