Tomorrow is my favorite mom's birthday, and I'm going to turn it into a long-planned chocolate mousse cake for Miami!

WHAT YOU NEED

Ingredients

340 grams of cream
70 grams of milk chocolate
70 grams of dark chocolate
60 grams of milk
Hot water 45 ml
Pure cocoa powder 8 grams
10 grams of fish oil powder
Two eggs.
Low flour 50 grams
Cream sugar (or white sugar) a 10 g
30 grams of sugar cream
30 grams of butter

How TO MADE Chocolate mousse cake

Steps 1 to 4

1. It can be mixed with hot water.

2. Two egg yolks are added to the sugar powder, stirred, added to the melted butter, stirred evenly.

3. Add cocoa and stir.

4. Filtered into a low-powder, electric egg mixer.

Steps 5 to 8

5. Add sugar powder three times b, electric egg batter until hard foam ⁇

6. Add one-third of the protein paste to the dough and stir evenly.

7. Add the dough to the remaining protein paste and stir evenly.

8. Pour it into the mold and shake it to remove the large bubbles inside.

Steps 9 to 12

9. The oven is preheated at 175°C.

10. In the oven, heat the top layer at 175 degrees for 25 minutes.

11. Wait for the cake to melt.

12. The milk is divided into two parts in a ratio of about 3:2, the chocolate is thrown into the extra part, the insulation is heated to melt (the milk should not be too hot).

Steps 13 to 16

13. The remaining milk is heated in the microwave to at least 80 °C, added to the fish gel powder, and stirred evenly.

14. When it's hot, pour the hot chocolate paste into it and stir it.

15. Light cream is released, the state is just out of the liquid, appears patterns, can flow slowly.

16. (Don't play it)

Steps 17 to 20

17. Chocolate paste and light cream (the two must not differ much in temperature, but should be similar) mix evenly.

18. Mousse paste is fine.

19. This is almost as good as the cake, the mold is cooled, the shake is removed.

20. For the beauty of the final result, cut off 1 to 2 centimeters of the outer circle and steal it by the way.

21. Lay down and carefully cut into two layers.

22. Put a piece at the bottom of the mold and pour it into the mousse paste.

23. Put another piece on top and pour it into the remaining mousse paste.

24. Wrap in preservative film or tin foil and refrigerate overnight in the refrigerator.

25. Take it out and place it at room temperature (in winter, blow it around evenly with a blower).

26. Dress yourself.

27. Combining elements of tiramisu with a ring of finger cake.