Flower Pot Mousse Cake

Taste: Sweet; Technique: Baking; Time: 1 hour; Difficulty: Moderate.

Steps to Make Flower Pot Mousse Cake

Crack the eggs into a bowl. Add granulated sugar. Beat the eggs with an electric mixer until fully beaten.

Mix low-gluten flour and cocoa powder evenly, sift into the beaten eggs. Cut and fold the mixture until well combined.

Melt the butter in a double boiler. Take two scoops of the egg mixture, mix with the melted butter. Pour the mixture back into the egg mixture. Cut and fold the mixture until well combined. The cocoa cake batter is ready.

Pour the batter into a greased baking pan. Tap the pan twice to remove air bubbles. Preheat the oven to 180 degrees Celsius, bake for 15 minutes. After baking, remove the cake from the pan and let it cool. Cut the cake into small pieces according to the size and shape of the flower pots.

For the mousse filling, soak the gelatin sheets in cold water until soft. Drain the water. Heat the milk, add the softened gelatin sheets, and stir until well combined. Let it cool.

Whip the whipping cream slightly, add cocoa powder. Beat with an electric mixer until 70% whipped. Pour in the milk-gelatin mixture, and stir until well combined. The mousse filling is ready.

Soak the flower pots in salt water, then rinse with boiling water to disinfect. Dry the pots, and line the bottom with tin foil.

Place a small piece of cake at the bottom of the flower pot. Pour in a small amount of mousse filling.

Place a large piece of cake on top. Pour in the mousse filling.

Repeat the process until the flower pot is full. Cover with plastic wrap and refrigerate overnight.

Prepare flowers, green leaves, and cocoa powder. Sift cocoa powder into the flower pot. Wipe the edge of the pot clean.

Wrap the bottom of the flowers and green leaves with plastic wrap. Insert them into the mousse cake.

The beautiful and delicious flower pot mousse cake is ready!