1. 1. Egg yolks, whole eggs and 150g of fine sugar are mixed and saccharified at a slow speed;
2. 2. Quickly hit it until the color is whitish and sticky;
3. 60g egg whites and caster sugar, beat to 80% hair
4. Stir the egg whites and egg yolks together
5. Sift in the low-gluten flour and cocoa powder and continue to mix evenly
6. Add the butter that has melted in the water and continue to stir evenly
7. 7. Put it into the mold, put it into the Depp oven, and bake at 160 degrees, and bake for 40 minutes
8. 8. Set the cake to cool, cut into thin slices and spread into the mold for later use
9. 9. Heat the milk to 60 degrees for use;
10. Heat the caster sugar and boil it into caramel, add milk at 60°C
11. Beat the egg yolks and slowly add the caramelized milk, and continue to beat until foaming
12. Add the dark chocolate melted to 30℃ and stir evenly with a whisk
13. Add rum and gelatin soaked in ice water and stir well
14. Whip whipped cream and caramel paste and mix well;
15. .Finally, cut the baked chocolate sponge cake embryo into a square, put it in the mold, pour the mousse paste, and freeze it in the refrigerator for about 3 hours
16. Put the granulated sugar into the stainless steel pan and cook it into caramel. Add the whipped cream at 60℃ and stir evenly. Add water, stir and mix well.
17. Add gelatine soaked in ice water and stir well (soak the gelatin 5 minutes in advance in ice water)
18. After 3 hours, take out the semi-finished caramel macchiato from the refrigerator and put it on the drying net. Put it in a piping bag and pour it on the caramel glaze.
19. Refrigerate and cut into pieces
Tips:The heating of the caramel must be continuously stirred. Don't let it cool before stirring, otherwise it will produce sugar;
Sponge chocolate cake can be added to the mousse arbitrarily;
