Chocolate mousse cake

Overview

I like the ice-cold texture, not as greasy as cream cake, and it tastes so enjoyable

Mix eggs and sugar
Whisk until the egg batter lifts up and the falling liquid does not disappear easily
Sift flour and cocoa powder, add into egg batter together with almond powder, mix well
Add water and mix well
Add oil and mix well
Pour into the mold, shake out the bubbles, and place in a preheated oven at 170 degrees for about 25 minutes
grams of sugar, 50 grams of water, 2 grams of coffee, 1 gram of cocoa powder, mix evenly to get coffee liquid
Add milk to the pot and heat over low heat
Mix egg yolks and sugar and pour into milk
Cook until thick slurry forms
Add soaked gelatine sheets
Add dark chocolate
Whip cream until 60%
Pour the chocolate into the whipping cream
Divide the cake into 2 pieces, apply coffee liquid on one piece
Pour in the mousse liquid
Take another piece and apply it with the same coffee liquid, pour in the remaining mousse liquid, and put it in the refrigerator for more than 4 hours
Finished product