Main ingredients

2 eggs 50g low-gluten flour

30g olive oil (edible oil) 40g hot water

40g white sugar 6g dark cocoa powder

Accessories

60g dark chocolate 200g whipping cream

5 gelatine sheets 90g milk

Tiramisu Steps for making cake (6 inches)

1. Sift black cocoa powder into hot water and mix thoroughly

2. Separate egg yolk and egg white, beat the egg yolk and add 10g white sugar

3. Add 30g of olive oil and stir until it merges with other liquids (there are no large oil stains floating on the surface)

4. Sift in the low-gluten flour and stir evenly

5. Beat the egg whites until they become dry peaks. Add 30g of white sugar during the whipping process (lift a small corner so that the top of the corner does not bend).

Add the ingredients into a large bowl in three batches, and stir up and down until no white egg white can be seen.

Then you can bake it in the mold! 175 degrees for 25 minutes

6. The following is the mousse part (the accessories part)~

7. Cut the gelatine slices into small pieces and soak them in cold water until soft.

8. Melt 60g of chocolate in insulated water and add 90g of milk and stir evenly. Then squeeze out the water from the previously soaked gelatine sheets and add them to the milk chocolate. Stir until the gelatine sheets are completely melted.

9. Beat 200g of whipped cream and add the whipped cream to the mixed liquid.

At this time, the cake embryo in the oven should have been baked. Let it cool, flip it upside down and unmold it, and cut the cake embryo into two pieces horizontally

10. Place a layer of cake embryo on the bottom , pour a layer of mousse liquid, then put a layer of cake base, and pour a layer of mousse liquid.

11. Put it in the refrigerator~refrigerate it overnight, and the beautiful tiramisu cake is ready!