WHAT YOU NEED

Ingredients

Two eggs.
10 grams of flour
Protein two.
30 grams of flour
5 grams of cocoa powder
35 ml of water
35 ml of sesame oil
50 grams of low-fat flour
180 ml of cream
120 grams of dark chocolate
30 ml of milk
8 grams of gelatin

How TO MADE Chocolate mousse cake

Steps 1 to 4

1. 10 grams of powdered sugar, added to the egg yolk, manually sent to the egg yolk to be whitened;

2. Mix the cocoa powder evenly with hot water;

3. Pour the oil into the egg solution and stir evenly;

4. Mix the egg yolk and cocoa butter and stir evenly;

Steps 5 to 8

5. The low-strength powder is sifted into the cocoa paste and stirred evenly without particles with a silicone scraper;

6. The protein is released into a dry bubble; as shown in the figure, when the egg beater is lifted, there is a small pointed edge, which is a dry bubble state;

7. Pour one-third of the cooked protein into the cocoa paste, like a stew, stirring evenly from top to bottom to avoid foaming;

8. Pour the stirred cocoa paste into the remaining two-thirds of the frozen protein and continue stirring evenly;

Steps 9 to 12

9. Pour the stirred cocoa cake paste into the cake mold, blow out the bubbles, put it in the oven, bake it at 175 degrees for 35 minutes;

10. While we were baking chocolate cake, we made chocolate mousse.

11. First, the gelatin is softened in ice water;

12. Chocolate and milk are mixed with insulating water.

Steps 13 to 16

13. Recommended water temperature around 80 degrees;

14. Put the softened gelatin in the chocolate paste and stir evenly while it is hot;

15. The light cream is sent to a fine flowing state, about 6 hairs, do not dry foam oh, too dry cream is not good for mixing with chocolate paste;

16. The light cream is poured into a slightly cooled chocolate paste and stirred evenly to form a mousse;

17. When the mousse is done, the cocoa cake is done.

18. Remove the cake from the oven, turn it upside down and let it cool, then cut it into two pieces of the same shape;

19. Finally, prepare the cake mold again and start assembling the mousse cake, putting it in a piece of chocolate cake, pouring half of the mousse paste, then putting it in a piece of chocolate cake, and then pouring the remaining half of the mousse paste.

20. After assembling, put it in the refrigerator and refrigerate for about six hours, then remove it, turn it upside down, blow the cake mold around with a blower, and the cake will be easy to remove!