How to make Chocolate Mousse Cake (6 inch heart)

Main Ingredients

2 eggs 30g of gluten flour

20g of milk 20g of corn oil 20g

25g of granulated sugar 10g of powdered sugar

5g of gypsum powder 200g of light cream

50g of chocolate Chocolate crumbs

Chocolate Mousse Cake (6-inch heart-shaped) how to do it

1. 6-inch chiffon cake ingredients collection

2. Separate the egg yolks from the egg whites and put them in separate oil- and water-free basins

3.? Add 10g of powdered sugar to the egg yolks and beat with a hand whisk until white in color

4.? Add 20g of milk and mix well

5.? Add 20g corn oil and mix until no oil splatters are formed

6. Sift in the low flour and mix well until there are no particles

7.? Whip the egg whites to dry peaks. Lift the whisk and beat the egg whites until there are small sharp corners on the head

8. Pour 1/3 of the egg white mixture into the egg yolk mixture and mix well, then pour it back into the egg white mixture bowl and mix the remaining 2/3 of the egg white mixture well

9. Pour the mixture into the mold and shake out the air bubbles

10.? Place the cake in a preheated oven and cook at 130 degrees for 40 minutes, then 150 degrees for 20 minutes

11.? Remove the cake from the oven and let it cool

12.? It's good to take off the mold with bare hands

13. Cut the cake into two slices and cut a small circle off the outside of the cake

14.? Gather all the ingredients for the mousse mixture

15. Soak 5g of powdered custard in cold water for 5 minutes in a 1:5 ratio

16. Whip the light cream until it has some lines

17.?Melt 50g of chocolate over water at about 80 degrees

18.? Melt the custard powder over water

19.? Pour the melted chocolate syrup and the custard powder into the light cream and stir quickly to mix well to become the mousse liquid

20.? Pour the mousse mixture into the mold with a slice of cake, then put another slice of cake in it and pour the remaining mousse mixture into the mold, and then use a spatula to smooth it out

21. Chill the mousse cake in the refrigerator for more than 6 hours

22.? Remove the mousse cake from the refrigerator and unmold it. Place a cup underneath the mold and use a hair dryer to blow around the mold for 1 minute to release it easily. Use a spatula to transfer the cake to a plate carefully

23. Decorate the top of the mousse cake with a layer of shaved chocolate

24.? Arrange the pre-made chocolate letters

25.? The finished product can be cut and eaten Cut the cake knife with a hairdryer to warm up before cutting the cake, the cut will be very neat