1. Making cocoa cake body: Separate 2 egg whites and egg yolks and put them in a water-free and oil-free container. Add 25 grams of milk, 25 grams of corn oil, and 5 grams of sugar to the egg yolk container and mix well
2. Sift in 35 grams of low-gluten flour and 10 grams of cocoa powder
3. Stir well
4. Egg whites in a few drops of lemon juice
5. Add 30 grams of fine sugar in 2 times, and the electric egg beater will beat the egg whites until dry foaming (lift the egg beater and the egg whites will appear upright and small sharp corners are dry foaming)
6. Take one-third of the meringue and add it to the cocoa egg yolk paste, and mix up and down evenly. Do not stir in a circular motion to avoid defoaming the protein
7. Pour the cocoa egg yolk paste into the remaining meringue and mix up and down evenly. Do not stir in a circular motion to avoid defoaming the egg whites
8. Pour into a 6-inch mold, shake out the bubbles, put it into the lower layer of the preheated oven, and bake at 135 degrees for 40 minutes.
9. The cake is out of the oven, and after cooling, it is demoulded and divided into 3 cake slices (take 2 slices for use)
10. Use a 3-inch square mousse ring to cut 2 slices of cake into 2 squares for later use (it is recommended to use a cake roll baking tray to make the cake body, and then cut directly with the mousse ring, instead of dividing and slicing like mine, a bit verbose)
11. To make caramelized walnuts: Put 30 grams of caster sugar and 10 grams of water in a small pot, heat it over medium heat, boil until the color turns dark brown and turn off the heat
12. Add 40 grams of walnuts and stir with a wooden spatula to coat the walnuts with the syrup. Turn on low heat and stir until caramelized brown, then turn off the heat. (Fry in caramel until you can taste a bit bitter taste to be full of fragrance)
13. Cool walnuts, pick a few nice pieces for decoration, and chop the rest
14. Making chocolate mousse filling: 32 grams of chocolate melts in water at a temperature of about 40 degrees
15. 100g whipping cream beat to six to distribute
16. Soak 3 grams of gelatine in water to soften, melt in water and let cool, pour into the cream that has been beaten to 6 and mix well, add to the lukewarm chocolate, and stir evenly.
17. Put the square cake slices into a 4-inch square mold
18. Pour the chocolate mousse filling with chopped caramelized walnuts in the center
19. Cover with another slice of cake, slightly press inward, and freeze for 15 minutes in the refrigerator until the surface is solidified
20. To make pumpkin mousse filling: cooked pumpkin cubes, 20 grams of coconut milk, and 20 grams of fine sugar in a food processor to make a delicate pumpkin puree. 6 grams of gelatine soaked in soft water and melted, pour it into the pumpkin puree and stir evenly
21. 80 grams of whipped cream, beat to seven, distribute and mix with pumpkin puree and stir well
22. Take out the solidified chocolate mousse from the refrigerator, pour the pumpkin mousse filling, and refrigerate it for 5 or 6 hours until solidified
23. To make caramel glaze: mix 100 grams of whipped cream with 100 grams of water, 8 grams of corn starch and 16 grams of water, mix and stir well, prepare 80 grams of caster sugar and 6 grams of gelatin
24. Put 80 grams of caster sugar in a small pot, heat it on low heat, and stir gently with a wooden spatula until the sugar body is dark brown and small bubbles appear
25. Remove from the fire, use a spoon to scoop a spoonful of whipped cream and water mixture (about 30ml), use a wooden spatula to quickly dip the bottom and stir evenly (at this time there will be a large amount of high-temperature steam splashing out, be careful of burns!)
26. At the same time, return to the heat and heat on a low heat. After mixing evenly, pour the remaining whipped cream and water mixture. Turn on medium heat and stir until boiling. After boiling, add corn starch water (stir before adding to prevent starch precipitation) and stir quickly for 30 seconds. Turn off the heat . Cool to about 35 degrees, add 6 grams of soaked gelatin and stir evenly. For safety, sift the glaze while it's hot, it will be smoother
27. The glaze is cooled to about 25 degrees, and the consistency is like yogurt-like consistency. It can evenly cover the wooden spatula to glaze the noodles.
28. Take out the mousse from the refrigerator and place it on the grill after unmolding. Place a larger baking pan under the grill for easy recycling of glaze
29. Pour the glaze in one go, let it rest for a while, transfer the cake to the refrigerator and chill until set
30. The glaze cake is simply decorated. Dip walnuts on the bottom of both sides of the mousse, squeeze white chocolate sauce on the surface, and decorate with a few sugar beads.
1. The mousse uses a 4-inch mold, the chocolate mousse filling is just right, the pumpkin mousse filling is a little left, the amount of caramel glaze can be topped on a 6-inch cake, if you make a 6-inch mousse, you only need to mute the chocolate Stuffing can be increased slightly;
2. The mousse can be demolded by blowing heat along the circumference of the mold with a hair dryer. After demolding, it will be sprayed on the front and placed in the refrigerator for about 20 minutes to facilitate glazing and transfer;
3. Dark chocolate with 66% cocoa content should be used for the chocolate. The recovered glaze can be reused and stored in the refrigerator. It can be heated and stirred during use.