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Black forest mousse practice:

First make cocoa sponge cake: 1 low gluten flour and cocoa powder mix sifted standby; 2 whole egg + sugar across hot water with an egg pump whisked and heated to 40 degrees, take out the high speed whipping for 6 minutes, low-speed beating for 2 minutes to sort out the whole batter; 3 butter + milk + salt across the water to heat up the temperature to maintain the temperature has been at around 50 degrees; 4 Whipped whole batter in the batter. Sift in 1/2 cocoa low gluten flour, while shaking and tossing, sift the other half of cocoa low gluten flour in the mixture, continue to shake and toss; 5 butter milk salt mixture of liquid inside, add 2 flipping spatula cake batter, mixing well, then poured back into the cake batter inside, mixing 25 times with flipping technique;

Mixed well and poured into a 6-inch molds, the wind oven 165 degrees for 40 minutes; 7 Remove from the oven and let it cool, sliced and set aside.

Make chocolate mousse: 1 hot water melting chocolate standby, soften the giardiniera ice water standby; 2 egg yolks with sugar whisked, milk heated to 80 degrees off the heat, a little pour into the yolks, pouring while stirring, add soften the giardiniera whisked; 3 egg and milk mixture poured into melted chocolate, whisking, temperature control in 35 degrees;