Chocolate Crisp Box

First, make the cake base, a small five-roll: melt 20g of chocolate over a water bath, mix it evenly with 5g of cocoa powder and 50g of hot corn oil, and let it cool.

Add 50g of milk and stir well until completely combined.

Add 50g of cake flour and mix evenly.

Add 5 egg yolks and mix evenly.

Preheat the oven to 170 degrees. Whip 5 egg whites with a few drops of lemon juice and 40g of sugar until soft peaks form.

Mix evenly with the egg yolk paste.

Pour into a mold lined with parchment paper, smooth it out, and bake in the oven at 170°C for about 25 minutes.

Melt 20g of chocolate and 30g of light cream over a double boiler to make chocolate sauce, then refrigerate.

Take out the baked cake base.

Print out the required shapes while it's hot (once it cools, it will look like the picture), each box needs two layers of cake sponge.

Whip 30g of cream with sugar until it reaches a yogurt-like consistency.

Add the chilled chocolate sauce and 30g of crushed Oreos.

Beat until the texture is clear and put into a piping bag.

Place a layer of cake base at the bottom of the box, then add a layer of cream.

Add another layer of chocolate crisp pearls.

Add a small amount of butter to cover, then place the cake base.

Make the chocolate glaze: 70g chocolate, 50g coconut oil, 5g softened gelatin sheets, melt them over a water bath (if you like nuts, you can add chopped nuts; I don't like them, so I didn't add any).

Pour a layer on top and refrigerate for more than half an hour.

Finished product image.

According to the recipe, four 260ml containers can be made.

It's so delicious, this is literally my favorite chocolate box.