Mocha chocolate almond cake

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(b) Plutonium and plutonium are inserted into two containers, respectively, so that the containers filled with plutonium are free of water and oil

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(b) Smuggle the eggs and mix them evenly with sugar

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(a) Add melted butter and mix it evenly

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• Sifted almond flour, cocoa powder and low-banded flour

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(b) Mixed and uniformed backup

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(b) Adding eggs to the fish eye bubble in a series of sugars, with electric mixers

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Finally add a few drops of white vinegar and stir up solid egg clears

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Half of the egg-cleaning is poured into the yolk mixture, evenly mixed

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And then you pour it into an egg purified mixture, and you continue to mix it evenly

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(b) Plow the mixed fluid into the oven and put it in the oven for a vibration

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(b) In a preheated oven of 160 degrees, in the lower middle floor for 18 minutes

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The chocolate almond sponge cake is baked and cooled

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(b) The glitting tablets are soft with cold water

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(b) Influencing animal butter from electric mixers into non-moveable forms

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Milk, sugar, cocoa and coffee powder, evenly mixed by water

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Add a soft glittin to full melting

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(b) To add the mixed mocha fluid to the appropriate amount of rum to be evenly mixed

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In fact, it’s not a good idea to have a mocha mixed up in a good animal cream

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(b) Smuggle evenly

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(b) Cutting chocolate almond cake to the right size

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Pack the molded tin foil, put the cake piece down to the bottom, pour it to the right amount of mochamus

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And then put it in the cake, and in turn

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巧克力和黄油隔水融化，(b) Smuggle evenly

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It's not like I'm going to be able to make a living

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It's cooled in the fridge for eight hours

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When frozen, the electric wind blows along the moose, so that the mold will automatically fall off

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On a mocha chocolate almond cake。

1. I used a sponge cake base prepared with the separated egg method; the egg whites should be beaten in an oil-free and water-free container, adding sugar in two or three batches during the process until stiff peaks form; pay attention to the mixing technique, folding from the bottom up; when mixing, add half first, mix well, and then add the other half; 2. Soak the gelatin sheets until soft, mix the milk, cocoa powder, and coffee powder evenly, then place the gelatin sheets into the mixture and stir until completely melted, then pour into the whipped cream and mix well, and the mocha mousse mixture is ready; 3. Place a slice of cake at the bottom of the mold, pour in a layer of mousse mixture, add a slice of cake, and pour the mousse mixture in turn; finally, pour the chocolate mixture on the top layer.