# Fourth Baking Contest and is Love to Eat Festival#chocolate Cake
1.
Cut two slices of 1.5 cm thick cake
2.
Trim off the corners for use
3.
Beat three egg yolks into 120 grams of pure milk and mix well,
4.
Please use low heat to heat up and stir continuously to make the milk and egg yolk fuse into egg yolk paste (if you do not master it well, heat in water to make the egg yolk lake thick)
5.
Spare after sieving
6.
Melt the chocolate insulation water
7.
Pour the custard into the chocolate and stir well
8.
How to use gelatine tablets: soak it in cold water (ice water is best when it’s hot) before using it. After removing it, squeeze out the water, stir and melt through hot water, and put the melted gelatine liquid Stir it evenly into the liquid material that needs to be condensed. The specific method of isinglass powder and gelatin powder: if isinglass powder is 10 grams, soak it with 6 tablespoons of cold water (I used pure milk) (about 90 grams), let it fully absorb the water, put it in five minutes, and then Heat over water or microwave for ten seconds to make it liquid. If it is completely cooled, it will solidify. When it is still liquid, add it to the chocolate yolk paste you have made and stir well.
9.
Animal milk plus condensed milk can flow
10.
Pour the (chocolate + egg yolk paste + fish gelatin powder) chocolate paste into the textured animal milk and add two small caps of rum, and stir evenly into a mousse paste
11.
Put a piece of cake in an 8-inch movable bottom mold, pour half of the mousse, smooth and soak in the refrigerator (frozen for 5 minutes), put in the second piece of cake, pour the remaining mousse, smooth out and put in the refrigerator to keep fresh hour
12.
Surface sieve cocoa powder
13.
The blower is heated several times along the mold to release the mold
