Cooking Steps

1. 

   Step1:Mix the cocoa powder with hot water. Preheat the oven at 175 ℃.

2. 

   Step2:Mix 2 yolks + 10g sugar + salad oil with an electric mixer. Add cocoa liquid and stir well. Sift in the flour. Stir with a scraper in Z-shape.

3. 

   Step3:Beat 2 proteins + 30g sugar in an electric mixer until stiff foaming as shown in the figure.

4. 

   Step4:Put 1 / 3 of the protein into the yolk paste and mix it in an irregular way (don't draw a circle anyway, or the protein will defoamer). Then mix the remaining protein and pour it into the 8-inch cake mould. Bake in the oven for 25 minutes.

5. 

   Step5:If it's done in winter, turn to step 10 - bake the cake, cool it and cut it into two pieces before making mousse paste. If it's usually warm - you can make mousse paste when you bake the cake. First, soak the gelatine in ice water. (thank you for your valuable comments

6. 

   Step6:Chocolate and milk should be melted in hot water. Hot water should not be too hot. Just melt chocolate. Chocolate should be broken into smaller pieces than the picture. It's better to melt.

7. 

   Step7:Add the gelatine slices that are soaked and squeezed dry. Stir until melted.

8. 

   Step8:Whipped cream just out of the liquid can flow slowly. Don't beat too long, or it will not mix well with chocolate paste.

9. 

   Step9:Mix the cream and the chocolate paste well. Cover with plastic wrap and refrigerate for 10 minutes. Let it thicken slightly. If the room temperature is low in winter, put it in the room temperature for a while. If it can only be put in the refrigerator for a few minutes, don't refrigerate it too long.

10. 

    Step10:At this time, the cake is almost baked. Turn it upside down and let it cool. Cut it into two pieces horizontally. If you want to be beautiful, cut a small circle around it.

11. 

    Step11:Take out the chocolate mousse from the refrigerator and mix it evenly. Start to assemble. The sequence is - Cake + mousse + Cake + mousse.

12. 

    Step12:We don't waste the edge of the cut cake. Make a mousse cup.

13. 

    Step13:Wrap the tin paper or plastic wrap and refrigerate for one night.

14. 

    Step14:Put it at room temperature for a while in summer. Use the top of the cup to take off the film. In winter, use the electric blower and warm air to blow evenly for one circle to take off the film. You can sprinkle a layer of sugar free cocoa on the surface. It tastes better.