1. To make chiffon cakes, divide the eggs first (oil-free and water-free container)
2. Egg yolk, add 10 grams of sugar and stir well
3. Add 40 grams of oil and stir well
4. Add 50 grams of milk and stir well
5. Sift in the flour and mix well
6. Egg white, add 30 grams of sugar in portions and beat until it is dry and foamy.
7. Take 1/3 of the egg white and stir evenly in the egg yolk paste
8. Invert the baking tray and smooth it out
9. Preheat the upper and lower tubes in the oven to 180 degrees, and bake for 20 minutes
10. Cut the cake and set aside
11. Prepare ingredients for mousse paste
12. Dark chocolate (62% Farrhona) melts in insulated water;
13. Add 90 grams of whipped cream and 60 grams of milk
14. 2 pieces of gelatin are melted and stirred evenly;
15. Mix well
16. 240g whipped cream, beaten with sugar to six or seven, distribute for later
17. Pour the chocolate liquid into the whipped cream and mix well; (the black mousse liquid is made)
18. Put the cake on the bottom
19. Pour the mousse batter, then add a piece of cake, then pour the mousse batter, and refrigerate overnight
20. Demoulding the next day
21. Chocolate chip decoration
22. You can also sprinkle cocoa powder for decoration
Tips:Black mousse liquid ingredients: 160 grams of black chocolate, 90 grams of whipped cream, 60 grams of milk and 2 soft gelatin, another 240 grams of whipped cream (you can add some sugar, I did not add)
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