Chocolate Mousse Pot Cake
by Cooking for baby
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Stir the cocoa powder with heated water to form a cocoa paste for later use.
2. Separate the egg white and the yolk. Add 50 grams of fine sugar, corn oil, and milk to the egg yolks and beat them evenly.
3. Add the cocoa paste and continue to stir to form a cocoa egg yolk paste.
4. Sift in low powder.
5. Gently mix in irregular directions to form a uniform cocoa batter.
6. Add 65 grams of sugar to the egg whites three times to make a fine meringue.
7. Take about 1/3 of the meringue and add it to the cocoa batter.
8. Mix it slightly with a spatula and add it to the remaining meringue.
9. Scrape from the bottom of the container and mix well.
10. Pour the batter into a baking pan covered with greased paper (the 28cm*28cm baking pan I used), smooth the surface with a small spatula, and tap the baking pan to slightly shake out bubbles.
11. Preheat the oven for about 20 minutes at 160 degrees for the middle and lower levels. Immediately after taking it out, buckle it upside down and tear off the greased paper on the drying net to cool it for later use.
12. Chocolate mousse filling method: 250 grams of chocolate is added to 125 grams of whipped cream to melt in water.
13. Add the soaked gelatin flakes and milk.
14. Stir to dissolve evenly and remove from the fire.
15. Add 250 grams of whipped cream, add 20 grams of sugar and beat to six distribution.
16. Pour into the chocolate paste and mix well to form a cocoa mousse filling.
17. The chiffon cake is shaped with a mold.
18. Put it in a small flower pot covered with tin foil.
19. Pour in the mousse filling and keep it in the refrigerator for about 3 hours.
20. Use a rolling pin to roll the crushed Oreo biscuit into crumbs, and cut the straw into small pointed sections for later use.
21. Spread the cookie crumbs on the surface of the refrigerated cake.
22. Insert mint or other small flowers into the straw, and then insert it into the cake for decoration.
23. With the remaining ingredients, I made another 6-inch heart-shaped mousse cake.
24. Finished picture
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