A slightly bitter cake with a layer of sweet cream in the middle, accompanied by a cup of hot cocoa or hot milk tea, a wonderful afternoon tea time.

WHAT YOU NEED

Ingredients

60 grams of low-fat flour
50 ml of sesame oil
50 ml of pure milk
Four eggs
White sugar in moderation
2 to 3 drops of lemon juice
25 grams of cocoa powder
Light cream in moderation
2 grams of salt

How TO MADE Cocoa cake

Steps 1 to 4

1. Separate the egg yolk protein; add 20 g of sugar and 50 ml of milk to a bowl of powdered egg yolk and stir with the egg to melt the whole egg yolk evenly.

2. Low starch cocoa powder 15 g of starch salt mixed with a sieve twice poured into a bowl.

3. Protein with a few drops of lemon juice.

4. Low speed to coarse bubble.

Steps 5 to 8

5. Add 60 grams of refined sugar three times, medium-speed to dry foam, about 9 times.

6. 50 ml of sesame oil is added in stages to blend with the dough, forming a ribbon.

7. Take 1/3 of the protein and mix it evenly in the egg yolk dough.

8. Pour back into the protein and stir quickly and evenly.

Steps 9 to 12

9. The dough is poured into the mold, shaken a few times on the table to drain the foam inside, and the surface can be flattened; the oven is preheated at 150 °, stuffed with a toaster, placed in the second layer of the oven and baked for 50 minutes.

10. The stove is turned upside down, and the mold can be removed after cooling.

11. Remove the top layer of the cake and divide it into three pieces.

12. Cake slices cut into squares with mousse circles.

Steps 13 to 16

13. The light cream is shaken and poured into a waterless, oilless container, added white sugar, beaten at medium speed to 8 inches, and the cake slices are thinly coated with a thin layer of cream.

14. Add the remaining cocoa powder to the cream and stir.

15. It can be placed in a bag of flowers and squeezed on the surface of the cake.

16.