Chocolate mousse cake (4 inches)

Overview

It is very pleasant to hide in an air-conditioned room to have afternoon tea and eat a piece of mousse cake in the summer... The little man ice cream I used to eat when I was a child is the fusion of black and white chocolate. Today I used yogurt chocolate mousse cake to interpret my childhood memories. It is great. Friends can also try it

Tags

• baking
• butter
• cake flour
• egg
• oil
• sugar
• whipping cream
• white chocolate
• yogurt
• dark chocolate
• gelatin tablets
• lemon juice

Ingredients

Steps

1. 1 First make a 4-inch chiffon cake and prepare the ingredients

   

2. 2 Stir egg yolks + some sugar + yogurt

   

3. 3 Pour in the oil and stir evenly

   

4. 4 Stir evenly and sift in the flour

   

5. 5 Mix well

   

6. 6 After preparing the egg yolk paste, you can preheat the oven. While preheating the oven, process the egg whites. Add lemon juice to the egg whites

   

7. 7 Beat the egg whites and add one-third of the sugar

   

8. 8 Beat the egg whites until as shown in the picture, then add one third of the sugar

   

9. 9 Add the last remaining sugar and continue to beat the egg whites until as shown in the picture

   

10. 10 Pour one-third of the beaten egg whites into the egg yolk batter

    

11. 11 After stirring evenly, add one-third of the egg whites

    

12. 12 After mixing evenly, pour the remaining egg whites into the batter

    

13. 13 Mix the batter

    

14. 14 Pour the batter into a 4-inch mold and shake it gently a few times

    

15. 15 Bake in the oven at 155 degrees for 40 minutes, then turn to 170 degrees and bake for another 30 minutes. Take it out and lightly shake it a few times, then turn it upside down and let it cool

    

16. 16 After cooling, cut the cake into three slices. Just use two slices. Cut the two slices into smaller rounds so that they can be placed in the mold without affecting the effect of pouring the mousse liquid

    

17. 17 Divide 90 grams of yogurt into two equal portions and put them into two containers. There are 45 grams of yogurt in each bowl

    

18. 18 Soak 7 grams of gelatine slices in cold water for 10 minutes in advance. While waiting, put 40 grams of chocolate into 45 grams of yogurt

    

19. 19 Melt 45 grams of yogurt + 40 grams of chocolate + 3.5 grams of soaked gelatine over water

    

20. 20 Add another 5 grams of sugar and mix well

    

21. 21 Similarly, in another bowl, melt 45 grams of yogurt + 40 grams of white chocolate + 3.5 grams of gelatin tablets + 5 grams of sugar over water

    

22. 22 Let cool and wait

    

23. 23 Prepare a new container and pour 80 grams of whipping cream

    

24. 24 Add 5 grams of sugar to the whipping cream (because there is sugar in chocolate, you don’t need to add so much sugar. If you like it sweeter, you can add more sugar)

    

25. 25 Stir the cream until it resembles a milkshake

    

26. 26 Pour the whipped cream into the black and white chocolate bowl in two portions, then stir evenly

    

27. 27 Pour the two mixed mousse liquids into two food bags and tie them

    

28. 28 Put a piece of cake cut into a small size into the mold, then start pouring the mousse liquid and squeeze it in together

    

29. 29 After the mousse liquid submerges one layer of cake slices, place another layer of cake slices, and squeeze in the mousse liquid again at the same time

    

30. 30 Start decorating with a toothpick

    

31. 31 Drawn in the shape of a feather

    

32. 32 Then decorate a heart as you like

    

33. 33 Put it in the refrigerator for more than 8 hours, then take it out and use a hair dryer to blow it out of the mold

    

34. 34 There are two layers of cake when you cut it and eat it, it’s delicious