This moose cake is very different from other moose cakes (referring to another strawberry moose cake I made), it has a lighter flavor, it has a closer feel to the air, it really has a soft spongy feel, it's also a free moose cake, it doesn't use cream cheese at all, it doesn't curdle with gelatin, but it relies on chocolate and protein to create a fluffy feeling, a very novel feeling, air chocolate moose cake that is definitely worth a try for friends who like to bake.

WHAT YOU NEED

Ingredients

50 grams of dark chocolate
17 grams of low-fat flour
9 grams of milk
1/2 teaspoon of cocoa powder
100 grams of cream
Two eggs.
7 grams of sesame oil
13 g of white sugar
15 grams of water

How TO MADE Chocolate mousse cake

Steps 1 to 4

1. Pre-baked cake slices, pressed with tin foil along a six-inch pizza plate into a six-inch disk, ready to use.

2. Separate the protein from the yolk.

3. Low-fat flour, cocoa butter, and milk are added to the egg yolk.

4. Mix evenly.

Steps 5 to 8

5. Add 13 grams of white sugar to the protein.

6. It releases proteins.

7. Hard foam can be fired, which can raise an upright triangle.

8. ）

Steps 9 to 12

9. Add one-third of the protein to the pre-cooked egg yolk and stir evenly.

10. Pour into the remaining protein, stirring evenly, (do not stir in circles, it will dissipate, the cake will not be very fluffy after dissipation),

11. It is poured into a pre-made mold, placed in a pre-heated 180-degree oven and baked for about seven minutes.

12. Mix the egg yolk water and 10 grams of white sugar evenly.

Steps 13 to 16

13. Waterproofing is heated to a thick consistency, (do not dry too much, otherwise it is difficult for the mucus to flow, as shown in the picture some dry, add some water, converted into a thick liquid),

14. Melt the chocolate with waterproofing (you can use hot water, you don't need to continue heating),

15. Add the thick egg yolk to the chocolate liquid and stir evenly.

16. Spread the cream until it has a clear texture, add the cream to the chocolate liquid three times, add it evenly each time, and then add it again.

Steps 17 to 20

17. Start the protein, send the protein to the soft foam, add the same three parts to the mixture of the previous step, stir evenly,

18. The mousse is shaped like a picture.

19. Cut the baked cake into the shape of a mold, and then cut it in half, one bigger and one smaller.

20. It's big at the bottom, and it's poured into a moderate amount of mousse.

Steps 21 to 24

21. There is no cake.

22. And then you put it in a smaller piece of cake, and you pour the same amount of mousse, and you don't have any cake.

23. My size is enough to make four four-inch cakes, (very small cakes) and the finished cake can be refrigerated for four hours and taken out.