Cooking Steps

1. 

   Step1:Chocolate Qifeng cake material preparation.

2. 

   Step2:Separate the eggs in two bowls without water or oil.

3. 

   Step3:Put the salad oil, sugar and milk together and stir until the sugar melts. The color will be lighter.

4. 

   Step4:Sift in the low powder cocoa mixture. Stir to make it mixed evenly.

5. 

   Step5:Add egg yolk in several times and stir well.

6. 

   Step6:Whisk the egg white with a few drops of white vinegar until it is fisheye like. Add sugar three times and beat until it is crooked.

7. 

   Step7:Take one third of the protein and put it into the batter and mix well. Add the remaining egg white to the batter twice and mix well.

8. 

   Step8:Pour the cake paste into the eight inch square cake mold. Put it in the preheated oven. Bake for 5060 minutes at 160 degrees.

9. 

   Step9:Take out the baked cake from the oven and turn it upside down quickly. Cool it and then slice it. Then use the 6-inch square mousse mold to press out two pieces of cake for standby.

10. 

    Step10:Cheese paste material preparation.

11. 

    Step11:Gilding tablet is soft in cold water. Melt in water.

12. 

    Step12:Beat the cream until the lines appear. Refrigerate.

13. 

    Step13:First, use the beater to beat the yolk to a thick state.

14. 

    Step14:Put the water and sugar in the pot and boil them, then turn off the fire.

15. 

    Step15:Slowly pour the sugar water into the batter. Beat the batter on one side. After all the sugar water is poured out, continue to beat with the egg beater for five or six minutes until the temperature of the yolk paste drops. It's almost the same as the temperature of the palm.

16. 

    Step16:Take another bowl. Pour in mascarpone cheese. Beat with eggbeater until smooth.

17. 

    Step17:Mix mascarpone cheese with egg yolk paste and mix well. Pour in the melted gelatin solution. Stir well.

18. 

    Step18:Mix espresso and rum to make coffee wine.

19. 

    Step19:Put a piece of cake at the bottom of the mold. Then brush a layer of coffee wine on the cake.

20. 

    Step20:Pour in a layer of cheese paste.

21. 

    Step21:Then repeat the previous step. Finally, fill the mould with cheese paste and smooth it. Refrigerate it for 6, 7 hours or overnight.

22. 

    Step22:Take out the cake. Use a hot towel to warm the mold. Sift the cocoa powder.

23. 

    Step23:Appreciation of finished products.

24. 

    Step24:Appreciation of finished products.

25. 

    Step25:Appreciation of finished products.