Step one: make cocoa cake. 2 eggs (large size), 40g sugar, 40g low-gluten flour, cocoa powder 10g butter 10g (no salt).
The method of cocoa sponge cake: 1 preparation steps. After mixing flour and cocoa powder, sieve twice for later use. Fold the oven paper into a 20X20 box and put it on the baking tray. Melt the butter. The inside of the ring cake with a diameter of 18cm is lightly coated with a layer of melted butter, and then put in the refrigerator for later use. Preheat the oven to 170 degrees.
2 put the eggs into the basin and break them up with an egg beater. The other pot is filled with 60-degree hot water, and the egg pot is placed on it to beat the egg liquid. After foaming, add sugar and continue stirring. When the amount of egg liquid is 3 times, remove the hot water basin below. Continue to stir the egg liquid until the egg liquid stirred by the eggbeater can write numbers, and the traces of numbers can be clearly seen when falling.
Pour the sifted flour and cocoa powder into 2 bowls and gently stir with a flat shovel. The powder is gone. Add butter and stir gently.
4 Pour 3 into the stacked cartons on the baking sheet, smooth the surface with a spatula, and bake in the oven for 10~ 15 minutes. After baking, take it off and put it on the cake rack to cool.
Step two, make chocolate mousse. Formula: 6 grams of gelatin) 6 powders, 3 tablespoons of water, 80 grams of chocolate, 120 ml of milk, 1 teaspoon of rum, 2 egg whites (large size), 60 grams of sugar and 200 grams of fresh whipped cream.
Put 1 Geely powder into a bowl, sprinkle with water and mix well. Chop up the chocolate for later use.
2 Heat the milk in the pot and take it out before boiling. Be careful not to boil the milk.
3. Pour chocolate and rum into 2 bowls, dissolve and mix well, then pour 1 and mix well for later use.
4 Beat egg whites and cream in 2 pots respectively. Both kinds of foam should be beaten to the extent that the angle formed by stirring the foam with an egg beater can stand up.
5 Add the beaten cream and egg white into 3 bowls respectively, and gently stir well.
6 put the cocoa cake into the ring insole, pour in 5, and put it in the refrigerator for refrigeration and solidification.
7 take out 6 and decorate it. Can be decorated according to personal preference.
Pudding practice
(1) 60g of brown sugar, 60g of brown sugar, 200g of water and jelly powder 15g.
(2) 300 grams of milk, 30 grams of brown sugar and 2 whole eggs.
Length in the material (1), first take 50g of water and jelly powder, and stir until transparent. Pour brown sugar, brown sugar and the rest of the water into the pot and boil it into dark brown syrup. Then pour the jelly powder into the mold and stir it evenly. Pour it into the mold while it is hot, let it cool, and it will be jelly-like.
2. Heat the milk to about 60℃ and mix well with brown sugar. After the sugar is dissolved, let it cool, mix well with the eggs, filter it twice with a sieve and pour it into the concentrated caramel.
* Note: Don't pour the egg liquid before the caramel jelly is solidified, so as to avoid mixing the two.
Cake part: (a) 2 egg yolks, 50g salad oil, 70g water, low-gluten flour 100g, baking powder 1/4 teaspoon.
(b) 2 egg whites and100g fine sugar.
1. Mix and sieve the flour and baking powder in the material (a), then add the liquid material and mix well.
2. Beat the egg whites evenly, add the fine sugar twice, and continue to beat until upright. Pour L/2 egg white into the batter, stir well, then pour 1/2 egg white, stir well quickly, and pour into the baking mold.
3. Preheat the oven to 170℃, put the baking mold on a baking tray filled with water (water is about 1/3 of the height of the baking mold), bake for about 40 minutes, take it out, cool it, refrigerate it, and then demould it in reverse.