WHAT YOU NEED

Ingredients

Eggs (about 60 grams each) (chocolate cake ingredients) 3 pieces
Oreo biscuit crumbs (for surface decoration) in moderation
Mints in moderation
Hot water (chocolate cake ingredients) 40 grams
Sugar-free cocoa powder (for chocolate cake) 20 grams
115 grams of refined sugar (50 grams in egg yolk
65 grams in protein) (115 grams in chocolate cake ingredients)
50 grams of corn oil (chocolate cake ingredient)
Milk (chocolate cake ingredient) 30 grams
Low flour (chocolate cake ingredient) 75 grams
Black chocolate coins (filled with chocolate mousse) 250 grams
375 grams of whipped cream (chocolate mousse)
Milk (filled with chocolate mousse) 50 grams
10 grams of gelatin filled with chocolate mousse
Sugar (chocolate mousse filled) 20 grams

How TO MADE Chocolate mousse potato cake

Steps 1 to 4

1. The cocoa powder is heated and the water is absorbed into the cocoa paste.

2. Egg yolk separation

3. Add 50 grams of fine sugar, corn oil, and milk to the egg yolk and stir evenly.

4. Add cocoa paste and continue to stir evenly into cocoa egg yolk paste.

Steps 5 to 8

5. Low-powder screening

6. Mix gently in an irregular direction into a uniform cocoa paste.

7. The protein is mixed with 65 grams of sugar three times to form a fine protein cream.

8. Take about 1/3 of the protein cream and add to the cocoa paste.

Steps 9 to 12

9. Mix slightly with a scraper and then add to the remaining protein cream.

10. Scrape from the bottom of the container and mix.

11. Pour the dough into a baking tray covered with oil paper (I used a 28cm x 28cm baking tray), flatten the surface with a small scraper, and gently beat the baking tray to slightly shake out the bubbles.

12. Preheat in the oven, 160 degrees, medium and low for about 20 minutes.

Steps 13 to 16

13. Immediately after removal, tear off the oil paper in the drying net and cool the spare.

14. How to make chocolate mousse: 250 grams of chocolate dissolved in 125 grams of light cream.

15. Gelatin tablets and milk with soft foam.

16. Remove from fire after mixing and dissolving evenly.

Steps 17 to 20

17. 250 grams of soft cream with 20 grams of sugar to six servings.

18. It is poured into a chocolate paste and mixed into a coconut filling.

19. The shape of the cake is carved with a mold.

20. Put it in a small flower pot with tin foil.

Steps 21 to 24

21. Put it in the fridge for about three hours.

22. Oreo biscuits are crushed into pieces with a noodle stick, and the straw is cut into a small, pointed section for backup.

23. Spread the cookie crumbs on the surface of the refrigerated cake.

24. The mint or other small flowers are inserted into the straw and then inserted into the cake to decorate it.

25. With the remaining ingredients, I made a six-inch heart-shaped mousse cake.

26.