WHAT YOU NEED

Ingredients

50 grams of low-fat flour
8 grams of sugar-free cocoa powder
30 grams of sesame oil
Two eggs.
45 grams of hot water
30 grams of sugar
340 grams of cream
140 grams of milk chocolate
10 grams of gelatin
60 grams of milk
8 live molds and a medium size

How TO MADE Chocolate mousse cake

Steps 1 to 4

1. The cocoa powder is absorbed with hot water into the cocoa liquid reserve.

2. Preheat the oven to 175 degrees

3. 2 egg whites + 10 g sugar + castor oil mixed evenly with an electric mixer, then added cocoa liquid mixed evenly, sieved powder, mixed evenly without particles with a z-shaped scraper

4. Two proteins and 20 grams of sugar in an electric blender to hard foam

Steps 5 to 8

5. Put one-third of the protein in the egg yolk, stir irregularly, (don't use a drawing circle, otherwise the protein will evaporate), then pour the remaining protein back into the mixture, pour it into an 8-inch mold, and bake in the oven for 25 minutes.

6. Wait for us to make the mousse, put the gelatin in the boiling water and soften it.

7. Chocolate chip and milk separator melted, completely melted into a gelatin slice with a soft, squeezed dry moisture, stirred to melt

8. The cream is slowly flowing, and the cream is mixed evenly with the chocolate to form a chocolate mousse.

Steps 9 to 12

9. When the cake is baked, take out the lid and cut it into two slices, this time the thickness is not even enough.

10. A small circle around the perimeter.

11. Start assembling: cake + mousse + cake + mousse, and then flatten the surface.

12. Wrapped in tin paper or preservative film in the refrigerator for more than 4 hours or overnight

13. The finished product, with the cream on top as a decoration, is beautiful.

Handy cooking tips

　　In winter, the mold is blown around with an electric blower, and then the top of the cup is removed.