Chocolate mousse cake

Mix and beat the eggs and sugar in ingredient A until a pattern can be drawn on the surface

2. Sift in the powder from ingredient A → add olive oil → mix well to make a batter

3. Pour into the mold → pause a few times on the table → shake out large bubbles inside

4. Preheat the oven to 170 ° C → enter the middle layer → 25 minutes → remove and cool to room temperature → demold

5. Remove the protruding part at the top → Cut the remaining cake into two equal thickness pieces

6. Mix B ingredients thoroughly → Apply evenly on the surface of the cake → Place in the freezer compartment of the refrigerator

7. Heat the milk in ingredient C to 80 ° C → Stir the egg yolk and white sugar in ingredient C until the color turns white → Pour into the milk and mix well

8. Soak the gelatin tablets in cold water in material C until soft → slightly wring out the water → proceed to step 7 → stir until completely melted

9. Add chocolate → Stir until completely melted

10. Beat the whipped cream in the C material until it is hard and foamy → add it to step 9 → mix well to make mousse paste

11. Take out the cake from the freezer → place one piece at the bottom of the mold → pour in half of the mousse paste

12. Add another piece of cake

13. Pour in the remaining mousse paste

14. Refrigerate in the refrigerator until the mousse paste solidifies → remove and demold → decorate the surface with silver sugar beans