1. Make the cake layer: separate the four egg yolks and egg whites into two clean containers (there are 4 egg yolks, two of them are broken)
2. Add 10 grams of white sugar to the egg yolk
3. Add 40ml vegetable oil
4. Add 60ml milk
5. Whip the egg whites, add 1/3 of the white sugar when making a big bubble, that is 15 grams (you can add a few drops of lemon juice or white vinegar, this time I forgot to add it)
6. Add 15 grams of white sugar when the foam is thinner
7. When there are lines, add the last 1/3 or 15 grams of white sugar
8. Whisk until small straight corners appear on the head of the whisk, and the meringue is complete
9. Use a whisk directly to break up the mixture of egg yolk, oil, milk, and sugar until it is evenly mixed.
10. Sift in low flour and cocoa powder
11. Stir evenly into egg yolk paste
12. Take 1/3 of the egg white paste and pour it into the egg yolk paste, turn it up and down and mix evenly.
13. Pour in the remaining 2/3 of the egg white batter and continue to stir in the same way until the cake batter is even and delicate
14. Cover the baking tray with greased paper, pour in the cake batter, smooth it out, and eliminate air bubbles
15. Oven 180 degrees, middle layer, 20 minutes, out of the oven, peel off the oil paper when it is warm, the cake layer is complete
16. Making the bottom of the biscuit: put the digestive biscuit into a fresh-keeping bag and crush it with a rolling pin
17. Pour melted butter into the biscuits, stir evenly into small particles
18. Take an 8-inch live-bottom cake mold, spread the biscuits all over the bottom of the mold, and use a spoon to firmly press and flatten them, put them in the refrigerator, and the bottom of the biscuits will be ready.
19. 2 slices of gelatin are soaked in cold water and melted in the heated milk
20. Then add cocoa powder and stir evenly
21. 80 grams of chocolate melted in water
22. Pour into 20 of the milk and stir
23. Add 45 grams of white sugar to the whipped cream and beat until 6 is distributed, then pour 22 of the chocolate milk liquid into the whipped cream
24. Stir the mousse and it's ready
25. Take out the biscuit base and mold from the refrigerator, pour 1/2 mousse liquid on the biscuit base
26. Trim the cake slices to a size smaller than the mold, and gently place them on the mousse liquid (if the mousse liquid is relatively thin, you can freeze it in the refrigerator for 10 minutes before taking out this step)
27. Then pour in the remaining 1/2 mousse liquid. It needs to cover the cake body and shake it gently to make the surface smooth. Then put it in the refrigerator overnight to solidify. If the time is tight, you can freeze it for 4 hours
28. Take it out before eating, place it on a bottle whose mouth is smaller than the bottom of the mold, blow 1-2 times around the edge of the mold with hot air from a hair dryer, and then gently push the mold down to release it.
Tips:The mousse is barely enough, but the mousse layer is relatively thin. You should use 250ml of whipped cream.
