Classical Cocoa Mousse Cake
1.
Preparation materials (cocoa chiffon cake needs to be prepared in advance)
2.
Put milk and isinglass powder, 35 grams of sugar in a small pot
3.
Cook on low heat until completely melted, set aside for later use
4.
35 grams of sugar and whipped cream in a large bowl
5.
Spend a little evenly
6.
Add cocoa powder
7.
Add the isinglass milk after it is textured
8.
All the cocoa mousse ingredients are completely mixed
9.
Take a 7-inch cake mold and put a slice of coco chiffon cake
10.
Black magic biscuits should be surrounded by a circle
11.
Fill it with the right amount of cocoa mousse and smooth it
12.
Put another cocoa chiffon cake on the cocoa mousse ingredients
13.
Then pour the cocoa mousse ingredients, which is higher than the biscuits
14.
Divide the black biscuits in half and form a circle on the side of the cake. Place a whole biscuit in the middle. Sprinkle the extra cocoa powder with a sieve. Place it in the refrigerator for more than 2 hours. Take it out and serve.
Tips:
Black clever biscuits are made with patterns, with the cream filling removed in the middle. You know what brand of biscuits are; for cocoa chiffon cakes, please refer to the recipe I made. If not, other cakes are okay.