Step 1: Make the cocoa cake. 2 eggs (large), 40g of sugar, 40g of low gluten flour, 10g of cocoa powder, 10g of butter

(no salt).

How to make cocoa powder muffins:

1 Preparation step. Mix flour and cocoa powder, sift 2 times and set aside. Fold oven paper into a 20x20 cm box and place on a baking sheet.

Melt the butter. Melt the butter. Lightly coat the inside of an 18cm diameter ring cake with melted butter and set aside in the fridge. Preheat the oven to 170 degrees.

2. In a bowl, beat the eggs with a whisk. Fill another bowl with hot water at 60 degrees Celsius, place the bowl on top and beat

the egg mixture. Add sugar and beat continuously. When the amount of egg is tripled, remove the bowl of hot water from underneath. Continue to beat the egg

liquid until you can write numbers when you pick up the egg drop with the whisk and the traces of the numbers can be clearly seen.

3 Pour the sifted flour with the cocoa powder into 2 and gently mix with a flat spatula. When the powder is gone, add the butter and mix gently.

4 Pour 3 into the stacked tins on the baking sheet, flatten the surface with a flat spatula and bake in the oven for 10-15 minutes. Remove from the oven and let cool

on a cake stand.

Make the chocolate mousse in step two.

Recipe: GELATINE 6g, WATER 3 tablespoons, CHOCOLATE 80g,

MILK 120ml, RUM 1TSP, EGG (LARGE) 2 egg whites, SUGAR 60g, FRESH WHIPPING CREAM 200g

1 Gelatine powder into a bowl, sprinkle with water and mix well. Chop the chocolate and set aside.

2 Heat the milk in a pot and remove the pot before it boils. Be careful not to boil the milk.

3 Pour the chocolate and rum into 2 and stir well, then pour in 1 and mix well.

4 Beat the egg whites and cream in 2 separate bowls. Beat them both until the foam in the bowl stands up when picked up with a whisk

Corners are formed.

5 Add the beaten cream and egg whites to 3 miles each and gently mix well.

6 Place the cocoa cake in the bottom inside the ring, pour 5 into it and refrigerate to set.

7 Remove 6 and decorate the top of 6. You can decorate according to your personal preference.

Fruit tart recipe:

<tart>

100g low gluten flour, 50g butter (unsalted), 25g sugar, 1/2 egg

<cream of almonds>

60g almond flour, 50g butter, 40g sugar, 1/2 egg, 1 tbsp brandy, 1 tbsp cornstarch. 1 tbsp cornstarch

cream cheese 50g, honey 20g

<fruit>

strawberries, peach, yellow peach each

<glaze>

apricot jam 60g, cold boiled water 1 tbsp

1 Make the tart. Put the butter back to room temperature in a bowl and beat with a whisk until creamy,

Add sugar and stir until the sugar is not grainy.

2 Beat the eggs in a bowl and pour into 1 and whisk well. Add the sifted flour and mix lightly to form a dough, then place in a plastic bag and refrigerate for 30 minutes or more.

3 Make the almond butter. Put the butter back to room temperature in a bowl, beat with a whisk until creamy, then add sugar and beat until fluffy and white.

4 Add the eggs, almond meal mix and then add the brandy and corn starch, mix well.

5 Grease the tart mold with a thin layer of butter, take out 2 of the dough, dip it in flour and spread it in the tartlet maker, and level it evenly with your hands along the

tart mold. Poke holes in the entire bottom with a fork. You can also use an olive stick. Place a piece of plastic wrap on the top and bottom of the dough while you are oliving

. Olive the dough to a thickness of 4 millimeters, remove the plastic wrap and spread it into the tartlet mold.

6 Pour 4 into 5, flatten the surface and bake in a preheated 180 degree oven for 20-25 minutes. Remove from the oven and let cool.

7 To make the cheese cream, soften the cheese in the microwave and stir in the honey.

8 When completely cooled, coat the top of 6 with 7. Arrange strawberries, peaches and yellow peaches. Make apricot jam with cold boiled water

Make it to an even viscosity and apply it on the surface of the fruits with a brush.

[Share]Cake recipe: White Wine Mousse with Crispy Apple

I: White Wine Mousse with Crispy Apple

Materials:

White Wine Mousse part:

A White Wine 250g, Honey 150g

B Corn Flour 25g, Egg Yolk 65g. Egg yolk 65g

Gelatin 20g, whipped cream 250g, vanilla cake body

Decoration:

2 fried spaghetti noodles, 1 slice of dried apple, 12g mango sauce, 12g dark chocolate sauce, 12g raspberry sauce, 12g yogurt sauce

Tools:

White wine maker, whisk. Semi-circular mold, squeezing bag,

Practice:

1. Prepare a semi-circular mold, slice the green apple, using sugar water (1:1) slightly boiled, cooled neat rows into the model, set aside.

2. Boil ingredient A, mix ingredient B and add a little water, then add a little water, then add to A and mix well, boil for a while, remove from heat.

3. Add the cold water-soaked custard slices and mix well. Chill and bring the temperature down to 15-20C.

4. Add the whipped cream and mix well.

5. Pour the filling into the model with the apples arranged in rows, put a piece of cake body in the center, fill the filling 8 minutes full, then put in another piece of cake body to finish, and put it into the freezer to store.

6. Unmold the frozen mousse and decorate.