Chocolate Mousse Cake
by Xiang Jiutian
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Mix and beat the eggs and sugar in material A → until the surface can be drawn with lines.
2. Sift into the powder in ingredient A → add olive oil → mix well into a batter.
3. Pour into the mold → pause on the table a few times → shake out the large bubbles inside.
4. Preheat the oven to 170°C → enter the middle layer → 25 minutes → take out and cool to room temperature → demould.
5. Trim off the top bulge → cut the remaining cake into two slices of equal thickness.
6. Mix ingredient B and mix well → evenly spread on the surface of the cake → put it in the refrigerator freezer.
7. Heat the milk in ingredient C to 80°C → beat the egg yolk and sugar in ingredient C until the color turns white → pour into the milk, mix and mix well.
8. The gelatin tablets in material C are soaked in cold water to soften → slightly dry the water → enter step 7 → stir until completely melted.
9. Add chocolate → stir until completely melted.
10. Beat the whipping cream in material C until stiff foaming → add to step 9 → mix well to form a mousse paste.
11. Take out the cake in the freezer → put a piece into the bottom of the mold → pour half of the mousse paste.
12. Put in another slice of cake.
13. Pour in the remaining mousse paste.
14. Put it in the refrigerator and chill until the mousse is solidified → take out the mold → decorate the surface with silver jelly beans.
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