Cooking Steps

1. 

   Step1:First bake a plate of cocoa Qifeng cake. After cooling, use a six inch round mold and a ring glass bowl with a diameter smaller than the round mold. Press out two pieces of round cake for standby. The rest of the cake is directly put into the stomac

2. 

   Step2:Put 100g milk, 10g sugar and 2 yolks into the milk pot and mix them well. Boil them over low heat to make the milk mixture

3. 

   Step3:The boiled egg milk slurry shall be filtered twice with a mesh screen. It shall be used for standby

4. 

   Step4:Cut the dark chocolate into small pieces. Turn it into a sauce after being heated and hydrated. (the water temperature should not be too high. 40 ~ 50 ℃)

5. 

   Step5:Pour the melted chocolate sauce into the custard mixture. Mix well

6. 

   Step6:Soak the gelatine tablet in ice water in advance, take it out and put it into a small pot. Melt it into liquid state with water separation, and then pour it into chocolate egg milk slurry. Mix well, and then put it aside. Cool it to about 25 degrees

7. 

   Step7:Mix the animal cream with 20 grams of sugar. Whisk to seven parts. Mix the chocolate paste cooled to 25 degrees with the whipped cream. Mix well to make mousse filling

8. 

   Step8:Take out the two pieces of circular cake prepared before. Put the larger pieces into the bottom of the six inch movable bottom circular mold

9. 

   Step9:Pour in half the chocolate mousse filling, then cover with another smaller slice of cake, then pour in the remaining mousse filling, smooth the surface, and move into the refrigerator for more than six hours

10. 

    Step10:Prepare a small pot. Pour in 180g milk, 80g sugar and 40g cocoa powder. Bring to a boil over medium heat. Stir slowly until cocoa powder dissolves completely while burning. Then turn the small heat to burn slowly until it is thick (pay attention to the temperature. Do not burn the bottom)

11. 

    Step11:At this time, soak 5g of gilding tablet in ice water for standby. When the cocoa paste is stirred slowly and has a viscous feeling, it will cease fire. When the temperature slowly drops to not hot, take out the soft gilding tablet. Put it into the cocoa paste and mix well. It does not need to be dissolved in water in advance. The gilding tablet will melt automatically in the paste with excess temperature

12. 

    Step12:Sift the cocoa paste once. With the decrease of temperature, the viscosity of cocoa paste will be higher and higher. The viscosity should be well controlled. Too viscous and fluidity will be bad. Too thin drenching surface will expose the bottom embryo. Generally, it can be used when the temperature is about 30 degrees. The viscosity is a little thinner than honey

13. 

    Step13:Take the cake out of the fridg