Qiaohu Chocolate Reversed Strawberry Mousse Cake

Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Cooking Qiaohu Chocolate Reversed Strawberry Mousse Cake

Bake an 8-inch sponge cake base first

Find or draw a pattern you want to create, fix it on a desktop, place a layer of baking parchment on top, melt chocolate and add color, transfer it to a piping bag, outline the pattern on the parchment. After outlining, add colors according to the pattern, let the chocolate slightly set, then cover the pattern with a layer of white chocolate for stability. Place the chocolate in the refrigerator to set.

Prepare the mousse filling by dissolving two gelatin sheets in water. Melt 80g of cream cheese over a water bath, blend strawberries (or your preferred fruit) into a puree, mix them evenly. Whip 250g of whipping cream with sugar until it forms soft peaks, add the melted gelatin sheets, then mix with the cream cheese mixture.

Divide the sponge cake base into three layers, trim a circle around each layer (smaller than the cake mold), place them in the cake mold, alternate layers of cake and filling, finish with a smooth top, refrigerate for at least 6 hours. Remove from the fridge, slightly heat the sides with a hairdryer to release from the mold (you can place a cup under the mold), whip cream for decoration.

Place the set chocolate piece in the center of the cake, with the side attached to the parchment facing up, use a piping bag for decoration (a simple piping design, just a small amount is needed).

Continue piping the entire cake with small floral designs until finished.