For my girlfriend's birthday, she likes a variety of flavors, so she made this chocolate yogurt cheese mousse cake! All the sugar is cut in half, it tastes great, if you don't like it too sweet, you can try it!

WHAT YOU NEED

Ingredients

3 eggs (sponge cake)
30 grams of white sugar (added protein)
White sugar 15 grams (with egg yolk)
20 grams of cocoa powder
30 grams of butter
60 grams of low-fat flour
100 grams of cream cheese
5 (1 slice) of gelatin added to yogurt cheese musk
100 grams of yogurt
25 g of white sugar
1 gram of salt
100 grams of cream
10 grams of rum
10 g of lemon juice
80 grams of chocolate
One egg yolk
150 ml of milk
5 grams of gelatin tablets
100 grams of cream
Moderate amount of fruit

How TO MADE Chocolate yogurt and cheese mousse cake

Steps 1 to 4

1. Prepare the raw materials.

2. Protein and egg yolk are separated, and the bowl of protein is guaranteed to be clean and oil-free.

3. After mixing cocoa powder and low-fat flour, the butter is heated to dissolve into a liquid.

4. Protein is released with an egg beater.

Steps 5 to 8

5. At the start, add 30 grams of fine sugar three times to send the protein to a moist foaming state.

6. Add the remaining 15 grams of fine sugar to the egg yolk and use the egg beater to make it light in color and fluffy in volume; pour three times into the dissolved butter and continue to stir evenly with the egg beater.

7. The mixed cocoa flour is poured into the egg yolk paste and stirred evenly in a Z-shape.

8. (I feel like I've done all the steps in the back, but it tastes good and there's no collapse.)

Steps 9 to 12

9. Add 1/3 of the protein to the egg yolk and mix with a rubber scraper by stirring from the bottom up; after stirring, pour back into the protein bowl; continue stirring evenly until it becomes a thick state.

10. Pour the mixed dough into a 6-inch cake mold, flatten the surface, put it in a preheated oven at 160 degrees, bake for 25 minutes, about 30 minutes, until fully inflated.

11. The toothpick is inserted into the center of the cake and removed, and there is no residue on the toothpick, indicating that the cake is ripe.

12. When the cake cools down, cut it in half, cut off the excess sides, and start making the mousse!

13. Divide two slices of gelatin into two bowls, break into small pieces, and soak in cold water.

14. After softening the cream cheese at room temperature, add 25 g of fine sugar, 1 g of salt, and use an egg beater to make it smooth and grain-free.

15. Add lemon juice, rum, and yogurt to the cream cheese, stirring evenly.

16. The soft foam gelatin is poured off the excess water, the insulating water is heated until melted, then poured into the yogurt cheese paste, stirred evenly, added to 60 percent light cream, yogurt cheese mousse paste poured into the cake mold, refrigerated for half an hour.

17. (Freezing is time-saving, this is when we make chocolate mousse)

18. Use the egg beater to spread the egg yolk until the color is pale and fluffy; pour the milk into the milk pot, boil it, turn it over, add the dark chocolate, stir continuously, be careful not to boil it, stir until the dark chocolate is completely melted; immediately use the egg beater to stir the egg yolk, at the same time pour the boiling dark chocolate mixture slowly into the egg yolk until it is completely poured, stir the egg side by side to prevent the production of yellow particles.

19. The jelly is poured with excess water, the insulation is heated to melt, the chocolate paste is added and stirred evenly; the finished chocolate mixture is placed in the refrigerator and stored until completely cooled and thickened, the chocolate mousse is poured into the cake mold and stored in the refrigerator for more than four hours.

20. Decorate it with your favorite fruit!

21. Open it and see, America!

22. The edges can be used to make small cups of cocoa!

Handy cooking tips

　　Spring is coming.