Cooking Steps

1. 

   Step1:Weigh all kinds of materials. Prepare tools. Preheat the oven at 170 ℃ for 10 minute

2. 

   Step2:Apply melted butter (out of component) to the inside of the bormec mold with a brush. It's easier to demould

3. 

   Step3:Add sugar and honey to eggs and put them in the egg beating basi

4. 

   Step4:Beat with electric egg beate

5. 

   Step5:Until the lines are clear and the eggbeater is lifted, it will not drop easily, and the dropped patterns will merge slowly

6. 

   Step6:Sift in low gluten powde

7. 

   Step7:Turn it from the bottom with a cross. Mix well until there is no dry powder

8. 

   Step8:Pour salad oil along the edge of the basin. Mix wel

9. 

   Step9:Pour it into the bormec mold. It's only half full

10. 

    Step10:Put it in the middle of the oven. Bake at 170 ℃ for 1520 minutes

11. 

    Step11:Take it out of the oven. Shake the bormec mold gently in all directions while it's hot. Try turning the cake slightly by hand

12. 

    Step12:Back button demoulding. The mold is very clean. The edge of the cake is neat and intact. Put it on the air net to cool

13. 

    Step13:At the same time, melt 70g of dark chocolate over water and low heat. Remove from the heat. Mix well with a little cream (or not

14. 

    Step14:On the outside of the cak

15. 

    Step15:The remaining dark chocolate (with remaining temperature). Add the remaining light cream. Melt the gelatine slices with a little water. Mix until the gelatine is completely melted into mousse liquid

16. 

    Step16:Pour into the cup. It's about eight minutes ful

17. 

    Step17:Use a little light cream or yogurt. Put it into a cutting and mounting bag. After drawing the drawing effect on the surface, refrigerate it for 2 hours or freeze it for half an hour

18. 

    Step18:Until mousse is completely solidified, take it out and install the cup handle made of chocolat

19. 

    Step19:Detai

20. 

    Step20:Detai

21. 

    Step21:Detai