Exclusive Chocolate Mousse Cake

Chop the chocolate and sift the cocoa powder.

Heat the corn oil and pour in the cocoa chocolate, stirring evenly.

Add 60g of milk. Then pour it into the egg yolks. Sift in the cake flour. Continue to stir until the batter is smooth with no lumps.

Crack the egg whites into a bowl without oil or water, and you can also add a few drops of vinegar or lemon juice.

Gently stir a few times until fish-eye bubbles form.

Next, let's whip the egg whites. First, use an electric mixer at medium-low speed to beat the egg whites. Gradually add granulated sugar or caster sugar in three parts as follows: Step 1: Beat until coarse bubbles form and the mixture becomes white and slightly foamy. Step 2: Continue beating until the mixture is fine and has some slight streaks. When lifting the mixer, the egg whites should form a large hook shape; at this point, the whipping is complete. Key point: Do not whip at high speed. Although it saves time, the egg whites will be rough and unstable, easily collapsing like water, which causes the cake batter to deflate when mixed and results in a coarse cake texture when baked. Meanwhile, preheat my Galanz oven to 180 degrees.

Take one-third of the meringue and add it to the egg yolk batter. Use a whisk to fold it from the bottom up until evenly combined. Do not stir in circles, to avoid deflating it and preventing it from rising during baking.

Take another one-third of the meringue and add it to the egg yolk batter. Use a whisk to fold it from the bottom up until well combined. Do not stir in circles, to avoid deflating it, which would prevent it from rising. Finally, pour all of the egg yolk batter into the meringue, and use a whisk to fold from the bottom up until well combined. Do not stir in circles.

Line the baking pan with parchment paper and pour in the cake batter. Gently shake to release the air bubbles in the batter.

For the Galanz 42-liter oven, set both upper and lower heat to 160 degrees and bake for 25 minutes. Since every household's oven brand and size are different, the set temperature and time may vary.

Heat the milk, chocolate, and white sugar in a double boiler, stirring until smooth and free of granules.

Pour the light cream into a bowl with no oil and no water, add the powdered sugar, and whip until soft peaks form.

Add milk chocolate to the bowl and stir evenly.

Spread a layer of cake base at the bottom.

Pour in the light cream, then add a piece of cake base, and then pour in more light cream.

Sprinkle a layer of cocoa powder on the surface and refrigerate for 4 hours.

Just garnish with blueberries.

Finished product.

A slightly bitter mousse cake.

Finished product image.