Chocolate mousse cake

Mix the eggs and sugar in ingredient A and beat until texture can be drawn on the surface.

Sift in the flour in ingredient A → add olive oil → mix well to form a batter.

Pour into the mold → tap on the table a few times → pop out the big bubbles inside.

Preheat the oven to 170°C → place in the middle rack → 25 minutes → take out and cool to room temperature → unmold.

Cut off the convex part at the top → cut the remaining cake into two pieces of equal thickness.

Mix ingredients B evenly → spread evenly on the surface of the cake → place in the refrigerator freezer.

Heat the milk in ingredient C to 80°C → Beat the egg yolks and sugar in ingredient C until the color turns white → Pour into the milk and mix well.

Soak the gelatin sheets in ingredient C in cold water until soft → squeeze out the water → proceed to step 7 → stir until completely melted.

Add chocolate → stir until completely melted.

Beat the whipping cream in ingredient C until stiff peaks → add to step 9 → mix well to form a mousse paste.

Take out the cake from the freezer → put one piece into the bottom of the mold → pour half of the mousse batter.

Put in another slice of cake.

Pour in the remaining mousse paste.

Chill in the refrigerator until the mousse paste solidifies→take out and unmold→decorate the surface with silver jelly beans.

Overview