Cooking Steps

1. 

   Step1:8-inch cake embryo. Slice. About 0.7cm . put oil paper around the mousse circle (this picture was found on the Internet. I didn't take this step. In order to let you understand the steps more intuitively, I found a picture on the Internet. ）. the extra cake embryo. Divide into small pieces. Put in the quick-frozen. Prepare for the surface decoration.

2. 

   Step2:Cream cheese softens at room temperature. Beat with sugar until smooth.

3. 

   Step3:Add the egg in two parts. Beat until it's perfectly even.

4. 

   Step4:Add cream twice. Stir well.

5. 

   Step5:The chocolate melts. Add it to the cheese paste. Preheat oven 150 ℃.

6. 

   Step6:Sift in the low powder and mix well.

7. 

   Step7:Pour the chocolate paste into the mold. Fill it in five minutes. Put it into the oven at 150 ℃. Bake for 20 minutes (this is the picture found on the Internet). After it's out of the oven, the surface solidifies even if it's baked. After it's cooled a little, put it in the refrigerator for refrigeration.

8. 

   Step8:Add water, sugar and water to the yolk, heat it up and stir at the same time.

9. 

   Step9:To a slightly frothy state. Leave warm water. Add softened mascarpone cheese.

10. 

    Step10:The gilardine melts in cold water. Beat cream to 70%. Add egg yolk paste. Add rum. Mix well. Add the melted gilding solution. Stir well.

11. 

    Step11:Pour it on the frozen chocolate cheese paste. Refrigerate it overnight. Demould. Pay attention to leaving a little mousse paste. Finally, the surface of the cake is cut for sticking.

12. 

    Step12:The frozen cake germ can be smashed by a blender or by a plane. The left mousse paste can be heated slightly. It can be applied to the surface of the cake. The cake shaving can be done...