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1. The main materials are available.
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2. The butter is softened at room temperature, and the eggs are warmed and beaten for later use;
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3. The butter and powdered sugar are whipped smoothly, add egg liquid in portions and continue to beat; after the butter and eggs are fully emulsified, add red yeast rice powder, cocoa powder, white vinegar, salt, and baking soda in sequence;
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4. After whipping evenly, add Buttermilk (something similar to milk yogurt) in portions and whipped evenly;
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5. Sift in low-gluten flour and mix well with a spatula, and squeeze the batter into the mold;
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6. Bake at 180°C for 25 minutes, take it out and set aside after baking;
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7. Leave it to cool after demolding;
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8. After cooling, top with melted white chocolate and wait to set.
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9. Dip a toothpick in melted dark chocolate and decorate with Wellington black and red pigments.
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Tips:1. It is better to use fondant, but the chocolate decoration is more delicious;
2. You can also pour pomegranate syrup on the bottom of the plate for a more realistic effect.
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