The Black Forest is a classic cake, I guess every play has been done, especially for me to wait for the low hand. . . . There is almost no requirement for the plastering technique, just smear it. The only trouble is nothing more than scraping chocolate chips. So my main point is how to scrape out big chocolate chips.
Make an 8-inch chocolate hurricane according to your favorite recipe. I used the recipe of Grace Western Black Tea Time, which should be found online, so I won't go into details here.
The piece is made into a 1.5cm thick piece of cake, a total of 3 pieces, and the most flat piece is placed on the top. In the normal process, take the cake and put it on the table, put the cream on the table, put the cherry and then wipe the cream, complete the two-layer sandwich and cover the last piece of cake. Simply smooth the sides and top surface. It will be roughly smoothed, and it will be covered by chocolate chips anyway.
Focus on the production of chocolate chips. The above materials are mixed and melted in water. When the water starts to take a little hot air, you can turn off the fire and use the residual temperature to melt the chocolate in the bowl.
Take a square mousse circle with oil pad paper inside. The oil paper is cut diagonally to make it fit more closely with the mousse ring.
The melted chocolate liquid is poured into the mousse circle and smoothed.
After it has solidified, the mousse circle is extracted and the oil paper is peeled off. Use the tip of the spatula to gently push forward to get a large chocolate chip. It is also possible to use a metal spoon, but the chocolate chips obtained by the smaller contact surface will be smaller. In addition, the spatula should be leveled as much as possible, so that it is thinner.
Pushing to the back surface will cause a bad push. At this time, the remaining chocolate pieces and the scraped unsatisfactory pieces can be re-collected and heated again, repeating the previous steps.
Use two knives to insert the bottom of the cake and move it to the cake table. Side covered with chocolate crumbs
Use the wilton 1M flower mouth to squeeze 8 flowers and put a blueberry in the heart. Put another circle of cherries in the inner ring.
The innermost circle is sprinkled with chocolate crumbs, a little more, like fallen leaves. The gaps in the cream flower also fill the chocolate crumbs.
Finally, sieve a small amount of powdered sugar for decoration.
1. The purpose of adding water is to increase the flexibility of chocolate. When no water is added before, the chocolate will become hard and brittle once it has solidified. On the one hand, it is difficult to scrape a beautiful chocolate roll, and only scrape off the crumbs; on the other hand, the girl's strength is small and can't be scratched. After this addition, it saves a lot of effort and can be rolled out quickly and easily. 2. Use the oil paper pad mousse circle instead of the flat plate because the chocolate can be easily peeled off with the oil paper after solidification, and it is not wasted at all. 3. Recommend Wilton's flower mouth, it is much better than three. 4. Because I didn't add cherry wine or any other liqueur during pregnancy, I liked to brush one layer on each cake. The ratio of 5.70% bitter sweet chocolate to 30% milk chocolate is slightly sweeter for me. I will use 70% bitter sweet chocolate for the next time.