Cooking Steps

1. 

   Step1:First, make the embryo of cocoa cake. Separate the yolk and egg white. Add 30g sugar and 50g oil into the yolk and mix well. Then add 40ml milk and mix well. Add 15g cocoa powder and 60g low gluten flour. Turn it over with a scraper. Turn it over in Z-shape. Remember not to turn it around.

2. 

   Step2:Beat the egg whites with an egg whisk. Add sugar three times. Add the first time before sending. Add the second time to the rough bubble. Add it until the fine foam is added third times. Until the protein is beaten to dry foaming, lift the egg whisk into an upright angle. Remember not to overdo it.

3. 

   Step3:Use a scraper to take one-third of the beaten egg white into the yolk paste and mix evenly. Then take one-third into the basin and mix evenly. Finally, pour the yolk paste into the remaining egg white. Mix evenly. Pour the batter into the mold. Shake the mold several times and remove the air bubbles inside.

4. 

   Step4:Preheat the oven at 180 ℃ for 10 minutes. Put the batter in the oven at 180 ℃ for 25 minutes. After baking, the cake embryo shall be buckled on the baking net until it cools and demoulds. After demoulding, use a knife to divide it into two pieces and put them aside for standby.

5. 

   Step5:Heat the cheese in water. Cut the slices into pieces and put them into ice water to soften. After softening, squeeze dry water to separate the slices and melt them into liquid. After the cheese melts, add sugar and whisk it with an egg beater. Beat until it is seven times distributed. Then slowly add 60ml of milk into the cheese. Add while whisking. Then add 80g of yogurt and the melted slices. Stir evenly. In another bowl, pour 200ml of light cream. Beat the light cream to the flowing state. Pour the light cream into the cheese. Stir well.

6. 

   Step6:Take out the mold. Pour a layer of cheese mixture first. Then put a piece of cake embryo on the cheese. Then pour a layer of cheese mixture. Then put a piece of cake embryo. Finally pour in the remaining cheese and smooth it.

7. 

   Step7:Put it into the freezing layer. Freeze for more than 2 hours. Take it out after freezing. Blow around the mold with a blower. It's easy to demould. After demoulding, sieve the cocoa powder on the top. That's it. Yogurt mousse cake is ready. I did it for the first time. I didn't expect to be so successful.