One of the best-selling cakes of Secret Recipe [Chocolate Indulgence], you can make it by yourself~


Chocolate Chiffon Cake:
(1 8-inch round mold)

Material A: 5 iced egg yolks, 30 grams of sugar, 30 grams of olive oil, 60 grams of low-gluten flour, 30 grams of unsweetened cocoa powder, 3 tablespoons of milk

Material B: 5 egg whites, 1 teaspoon of lemon juice, 50 grams of sugar

1. Add egg yolks to sugar and mix well with a whisk, then add olive oil and mix well.
2. Alternately add the sifted powder and milk, and stir evenly into a powder-free batter (the action should be brisk, not over-mixing, otherwise it will shrink when baking).
3. Use a whisk to make some froth for the egg whites, then add lemon juice and sugar (add in two times), and beat until the end stands upright.
4. Dig 1/3 of the meringue and mix it into the batter. Use a rubber spatula to turn around the edge of the plate and stir evenly in a circular motion.
5. Pour the batter into the rest of the meringue and mix evenly, pour it into the round mold, and smooth the surface.
6. Tap a few times on the table to make larger bubbles, put in a preheated oven at 160 degrees, and bake for 50 minutes until cooked.
7. After the cake is out of the oven, immediately invert it to dissipate heat. When it is completely cool, take out the cake and cut it into 4 slices.


Ingredients: 2 tablespoons of coffee wine, 6 tablespoons of UHT cream

Tips: The syrup can be replaced with 1 tablespoon of instant coffee powder + 7 tablespoons of UHT fresh cream, or the coffee wine can be replaced with rum or brandy.

How to make:
1. Add coffee wine to UHT cream and mix well.
2. Then spread syrup evenly on each piece of cake.

Mousse layer:
Ingredients: 350 ml of UHT fresh cream (3 parts divided), 100 g of dark cooking chocolate (dissolved in heat insulation water), 120 g of white cooking chocolate (dissolved in heat insulation water) (2 parts divided)

How to make:
1. Pour 3 portions of UHT fresh cream into a bowl, and beat until 80% of the hair, slightly runny (put a large plate with ice cubes on the bottom pad, it is better to pass).
2. One portion of 150ml UHT whipped cream is quickly added to the melted dark chocolate and mixed evenly.
3. The other two whipped 200ml (1 portion 100ml) UHT whipped cream are also quickly added to the white chocolate and mixed evenly (1 portion 60g).


Decorating fresh cream: 100 ml of fresh cream (beaten until firm)

Chocolate syrup for glaze:
Ingredients: 75ml UHT fresh cream, 180g dark cooking chocolate, 1/2 tbsp butter

How to make:
1. Simmer UHT fresh cream in insulated water.
2. Add dark cooking chocolate and stir until smooth.
3. Add butter and mix well.


Decoration: powdered sugar

(1 8-inch mousse mold)
1. Cover the mousse mold with a layer of tin foil.
2. Put in a piece of cake body, apply a white chocolate mousse, then stack a piece of cake body, apply dark chocolate mousse, then stack a piece of cake body, apply another white chocolate mousse, and finally stack Put a piece of cake body, wrap it with a layer of plastic wrap, and put it in the refrigerator for at least 3-4 hours.
3. Take out the cake, use a hot damp cloth, apply lightly on the outside of the mousse mold a few times to release it.
4. Spread the whole cake with a thin layer of whipped cream, then put it in the refrigerator for more than 6 hours or overnight.
5. Take out the cake again, pour it with chocolate paste, pierce the bubbles on the surface with a bamboo stick (after pouring the chocolate paste, you can quickly wipe the surface with a mold knife to make it smooth).
6. Finally, sprinkle some powdered sugar on the surface.