Cooking Steps

1. 

   Step1:Sift cocoa powder into hot water. Mix wel

2. 

   Step2:Separate the yolk and egg white. Break up the yolk and add 10g white suga

3. 

   Step3:Add 30g olive oil. Stir until combined with other liquids (no longer floating large oil stains on the surface

4. 

   Step4:Sift in low gluten flour. Mix wel

5. 

   Step5:Whisk the egg white to dry foaming. Add 30g white sugar in the process of whisking (lift up a small corner. The top of the corner will not bend). Add three times into the large material basin. Mix up and down until you can't see the white egg white. Then you can bake in the mould. 175 degrees 25 minute

6. 

   Step6:Below is the mousse part (auxiliary part)

7. 

   Step7:Cut it into small pieces and put it into cold water to soak.

8. 

   Step8:Melt 60g chocolate in hot water, then add 90g milk and stir evenly. Then squeeze dry the previously soaked gelatin into the milk chocolate. Stir until the chocolate is completely melted.

9. 

   Step9:Whisk 200g whipped cream. Add whipped cream to the mixture. At this time, the cake embryo in the oven should have been baked. Put it on the cold side, turn it upside down and release it. Cut the cake embryo into two pieces horizontall

10. 

    Step10:Put a layer of cake embryo at the bottom. Pour a layer of mousse liquid. Put another layer of cake embryo. Pour a layer of mousse liquid.

11. 

    Step11:Put it in the refrigerator ~ refrigerate for one night. The beautiful tiramisu cake will be ready.