Add a "heart" to Valentine's Day - the classic Black Forest cake

Cooking Instructions

1. First of all, make [wine pickled cherry].
   
   Cut the cherries in half and remove the core.

   

2. Pour the cherry pulp, caster sugar, and rum into a glass-sealed jar, and wipe the jar clean without raw water.

   

3. Place the wine-stained cherries at room temperature until the caster sugar melts (you can shake the bottle to increase the contact area), and then put it in the refrigerator for 1 day before use.

   

4. Before making the cake base, let's explain the mold. Sponge cakes can be baked with chiffon molds, but stainless steel molds are the most recommended. However, special sponge molds are generally more expensive, so teach everyone to use high mousse rings and gold plates to make flat replacements.
   
   Put the 6-inch mousse ring in a 28cm gold plate, surround it with a circle of oiled paper, and pad the bottom with oiled paper, and set it aside.

   

5. The oven is preheated at 150°C, and the egg whites are fed into the freezer until a thin ice freezes around the edges.

   

6. Melt the butter into a liquid, add cocoa powder and stir well, then add milk to mix, heat to 50-60°C, keep warm for later use.

   

7. Next, [whip the egg white].
   
   Caster sugar is added to the egg whites in 3 stages: whipped to whitish, whipped out of the lines, and wet foaming. Finally, whisk until the sharp corners are stiff and dry.

   

8. After that, add the egg yolk and cherry wine in turn, and beat the meringue and egg yolk on low speed.

   

9. Sift in all the cake flour and stir with a spatula until there is no dry powder, then stir about 5 times.

   

10. Then use a spatula to guide the flow, add butter, cocoa powder and milk mixture, and then use a spatula to stir until it is completely even, no oil splashes can be seen, and it can be shiny.

    

11. Pour the cake batter into the mousse ring, press the edge of the mousse ring and the gold plate with your hand, and gently shake out the bubbles.

    

12. Bake in the oven at 150°C for about 50 minutes, and the cake will fall back for 5-10 minutes from the highest point, which is a sign of ripeness.

    

13. After baking, put the cake upside down on the drying net, remove the oiled paper, and cover with damp gauze to moisturize.

    

14. Divide the cooled sponge cake into 3 slices horizontally.

    

15. Mix the whipping cream and caster sugar and beat until 8 servings.

    

16. Take a slice of cake base, and brush the front and back with a brush the sugar wine liquid precipitated from the wine-stained cherries.

    

17. Spread with a layer of cream and cover with wine-stained cherries.

    

18. Topple the top of the cherry with cream and smooth.

    

19. Repeat the above three steps, spread a thin layer of whipping cream on the surface of the top cake base, print the mark according to the picture, and cut vertically along the two diagonal lines to form the tip of the heart ❤️.

    

20. Assemble the two semi-circles on either side of the curve (which can be glued with cream) and cut a notch in the middle.

    

21. After the shape is repaired, the surface is smeared with whipping cream, and it doesn't matter if there are traces of unevenness.
    
    Once smoothed, refrigerate the cake and set aside.

    

22. Break the dark chocolate into small pieces, melt, pour it into a flat plate, wrap the bread well, and put it in the refrigerator to cool and solidify.

    

23. After solidifying, use a chocolate shaver knife or a spoon, mousse ring, piping spout and other tools to scrape out the chocolate chips.

    

24. With the help of a spatula, stick the chocolate shavings to the surface of the cake until the white cream on the surface of the cake is not visible.

    

25. Finally, squeeze some cream on top of the cake and put the cherries on top and you're done.

    

26. It is recommended that you refrigerate the Black Forest cake overnight to make the cake embryo more infiltrated and delicious~