Cooking Steps

1. 

   Step1:Large collection of raw material

2. 

   Step2:The yolk and the egg white are separated and packed in oil-free and water-free container

3. 

   Step3:Add 10g sugar powder to egg yolk and beat until whit

4. 

   Step4:Mix cocoa powder with hot water until it is granulate

5. 

   Step5:Add corn oil to the yolk and mix wel

6. 

   Step6:Pour the cocoa paste into the yolk paste and mix wel

7. 

   Step7:Put in low powder and mix evenly until there is no granul

8. 

   Step8:Add a third of the sugar powder to the egg white bliste

9. 

   Step9:Add 2/3 sugar powder when foaming is fine

10. 

    Step10:Add the last third of the sugar powder when the lines appea

11. 

    Step11:Finally, pull up the eggbeater to pull up the upright sharp corner bowl and turn it upside down. The batter will not pour out

12. 

    Step12:Pour one third of the batter into the cocoa yolk batter and mix well. Do not stir in circles to avoid defoaming. Then mix the remaining batter well

13. 

    Step13:After mixing, pour into the 6-inch movable bottom mold, shake up the big bubbles, put them into the middle and lower layers of the preheated oven and bake at 170 ℃ for 30 to 35 minutes

14. 

    Step14:Put it on the baking net immediately after baking until the cake is coo

15. 

    Step15:Cut the cake into two pieces and cut the outer ring of the cake in a small circl

16. 

    Step16:Put the cake slices into the mol

17. 

    Step17:Soak the gilding tablet in ice wate

18. 

    Step18:Heat chocolate and milk in water until the melting water temperature is not too hig

19. 

    Step19:Pour out the water and add a little milk into it, heat it up until it melt

20. 

    Step20:Pour the gelatin solution into the chocolate paste and mix wel

21. 

    Step21:Whisk the cream slightly until it's thin. Don't beat it

22. 

    Step22:Cream and chocolate are well mixe

23. 

    Step23:Pour the mixed mousse liquid into a mold with one slice of cake, and then put another slice of cake into the mold. Pour the remaining mousse liquid and level it and put it into the refrigerator

24. 

    Step24:Melt a little chocolate in water and solidify it in the plate, then scrape out the chocolate chips with a spoo

25. 

    Step25:Put a cup under the bottom mold and blow it around the mold for a few minutes. The mold can be easily removed. Spread the chocolate chips on the surface of the cake, mount the whipped cream slightly, and decorate it with fruit or whatever you like

26. 

    Step26:How the finished product cut