1. Add 5 egg yolks, add milk, corn oil, 15 grams of sugar, sifted low-gluten flour, and cocoa powder
2. Mix well by stirring left and right and up and down, (be careful not to stir in circles) and set aside for later use
3. Beat the five egg whites with a whisk, add lemon juice and 45 grams of sugar in three times in the middle
4. Add the beaten egg whites to the egg yolk paste three times, and mix well with a cross or up and down method.
5. Preheat the oven at 150 degrees for 5 minutes, pour the mixed batter into the mold, shake out large bubbles, and bake it in the oven for 60 minutes (when you smell the aroma of the cake, wait 3-5 minutes for it to be cooked).
6. When baking the cake, prepare the ingredients needed for the mousse liquid. You can prepare the cream in the refrigerator without rushing. Soak the gelatine slices in cold boiled water to soften
7. First put the cream cheese and 40 grams of sugar in a bowl and beat with a manual whisk until there are no particles and smooth.
8. Add the milk to the cheese several times and mix well
9. Set aside the mixed cheese, divide the dark chocolate into small pieces and place in a small pot
10. Put three egg yolks in a basin and beat with a whisk
11. Beat the egg yolks until they are whitish in color, set aside for later use
12. Pour the cheese liquid into a small pot, heat on a low heat, and keep stirring until the chocolate melts. Add the soft gelatin slices and stir to melt.
13. The chocolate cheese liquid heated to boiling, slowly pour it into the beaten egg yolks, stirring continuously while pouring, so as not to form particles, the finished mousse liquid is cooled in the refrigerator until it is thick and solidified.
14. I use an 8-inch live-bottom cake mold, first wrap the bottom of the cake mold with tin foil for use
15. Wrapped mold chassis
16. Put the chassis in the mold and turn the tin foil out of the mold to prevent the bottom mousse from leaking
17. When the mousse begins to thicken, take out the whipped cream and use a whisk to beat until the hair is wet.
18. Add whipped cream to the mousse liquid, mix well and set aside
19. Mixed mousse
20. Remove the crust from the top and the sides of the baked cake and divide it into two layers
21. Take a piece of cake and put it in the mold, pour a layer of mousse liquid to cover, then put in the second piece, and pour in the remaining mousse liquid after laying down to cover the whole cake.
22. The finished mousse cake should be placed in the refrigerator for more than 4 hours to solidify. This is already done. After taking it out of the refrigerator, blow it around with the hot air of a hair dryer, remove the mold, and we will decorate it!
23. Sprinkle a layer of cocoa powder, decorate with powdered sugar, and finally you're done!
