Chocolate Mousse
1.
The sponge cake ingredients are ready.
2.
Pour salt, cocoa powder, salad oil, and milk into a bowl.
3.
Heat over water and stir evenly, turn off the heat and let cool.
4.
Pour the eggs and caster sugar into the basin.
5.
The egg beater sits in hot water and heats it up (temperature around 40°) and beats it.
6.
Beat the egg until the egg is lifted by the whisk, and the dripping egg batter will not disappear immediately, just fine.
7.
Sift in the low-gluten flour in 3 times and stir up from the bottom with a spatula to make the egg batter and flour mix evenly.
8.
Take a part of the egg batter and add it to the cocoa liquor.
9.
Mix well.
10.
Then pour all into the original egg liquid.
11.
Then use a spatula to stir up from the bottom to mix the egg batter and cocoa evenly.
12.
Pour into the mold.
13.
Bake at 170° for 40 minutes.
14.
The mousse materials are ready.
15.
The sponge cake is cut into 2 or 3 slices according to the thickness, and only 2 slices are taken.
16.
The second piece is cut about a circle smaller than the first piece.
17.
Pour the isinglass powder into the cold milk and stir.
18.
Stir the insulated water evenly.
19.
Cut the chocolate into the bowl.
20.
The insulating water melts into a liquid.
21.
Pour the isinglass into the chocolate liquid and mix well to form a chocolate paste.
22.
Cool down to about 25° with cold water for use.
23.
30g of whipped cream with sugar.
24.
Hit to 7 for distribution.
25.
When the chocolate mass has cooled to 25°, mix it into the whipped cream.
26.
Stir evenly to become mousse filling.
27.
Place a layer of cake base on the cake tin (in the mousse ring).
28.
Pour half of the mousse filling.
29.
Add another layer of cake base.
30.
Pour in the mousse filling, smooth the surface and refrigerate overnight.
31.
Blow around with a hair dryer, demould, and cut into pieces.
32.
Finished product.
33.
Finished product.
