Chocolate cheese mousse cake

Overview

I have been learning how to make cakes for a year, and I have always thought that mousse cakes are too troublesome. This time, just in time for the Spring Festival, I specially learned to make two to share with my family and friends.

Ingredients

Steps

Put 5 egg yolks, add milk, corn oil, 15 grams of white sugar and sifted low-gluten flour. Cocoa powder
Mix well using left and right and up and down stirring methods (be careful not to stir in circles) and set aside for later use
Use a whisk to beat five egg whites, add lemon juice and 45 grams of sugar in three batches
Add the beaten egg whites to the egg yolk paste in three batches, and mix well using the crosswise or up-and-down stirring method.
Preheat the oven to 150 degrees for 5 minutes, pour the mixed batter into the mold, shake out the big bubbles, and bake it in the oven for 60 minutes (when you smell the aroma of the cake, wait another 3-5 minutes and it will be cooked).
While baking the cake, prepare the ingredients for the mousse liquid. You can prepare the cream in no hurry and store it in the refrigerator. Soak the gelatine sheets in cold boiled water until soft
First, put the cream cheese and 40 grams of sugar in a bowl and beat with a manual egg beater until there are no particles and it is smooth.
Add the milk to the cheese in batches and mix well
Set the mixed cheese aside, break the dark chocolate into small pieces and put them in a small pot
Place three egg yolks in a bowl and beat with a whisk
Beat the egg yolks until they turn pale in color, set aside
Pour the cheese liquid into a small pot, heat over low heat, stirring constantly, until the chocolate melts, add the soaked gelatine chips, stir and melt,
Heat the chocolate cheese liquid to boiling, slowly pour it into the beaten egg yolk, and stir continuously while pouring to avoid the formation of particles. Place the prepared mousse liquid in the refrigerator to cool until it is thick and solidified.
I use an 8-inch removable bottom cake mold. First wrap the bottom of the cake mold with tin foil and set aside
Wrapped mold chassis
Place the base plate in the mold and turn the tin foil outside the mold to prevent the mousse liquid at the bottom from leaking
When the mousse starts to thicken, take out the light cream and beat it with a whisk until it is wet.
Add the light cream to the mousse liquid and mix well and set aside
Mixed mousse liquid
Remove the crust from the top and sides of the baked cake and divide it into two layers
Take one piece of cake and put it in the mold, pour a layer of mousse liquid to cover it, then put the second piece, lay it flat and pour the remaining mousse liquid to cover the whole cake.
The finished mousse cake should be placed in the refrigerator for more than 4 hours to solidify. This is already done. After taking it out of the refrigerator, use the hot air from a hair dryer to blow around it, remove the mold, and then we can decorate it and it's OK!
Sprinkle a layer of cocoa powder, decorate with powdered sugar, and you're finally done!

Overview

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Ingredients

Steps