Cottage version of tiramisu white chocolate mousse cake -----

 Speaking of tiramisu we all know the classic story. Who has a deep love of the cake will fall in love with it. But if want authentic tiramisu, it would be prepared to specify the cheese (do West Point friends know that the price of cheese), make many people flinch. in order to eat cheap and delicious tiramisu, a cottage full version only to make do.
a friend last week I have to make a cake. Han requirements are not as long as that time getting goods to be OK. Oh, such a requirement is the most fun I drop. thinking about side-mode heat has not retired, just another lost a sugar sieve. wanted to the full version of tiramisu a cottage it. Do not miss the opportunity came, Anjiu have to pretend with chocolate mousse, the practice of tiramisu.
pig when I see pictures of our household When the guy once said: only know when his birthday eaten with a kind of) I told him: visual feel completely similar, but the rich chocolate taste is not inferior Oh sure. The results, that friend to eat after the evaluation is: delicious, rich but not sweet taste.
Unfortunately, this I sprinkle the icing sugar and cocoa powder are less than satisfactory.
Material: 7-inch square mold 
cocoa chiffon amount of the amount of material: 4 eggs 65 g sugar, 85 grams of water, 65 g of oil with low muscle +7 g flour 95 g cocoa powder lemon juice and salt to taste (the amount of suitable mousse, so if you want to add one more full of eggs)
Mousse Filling: Chocolate 150 grams whipping cream 360 grams + 60 grams of sugar of milk 200 Kejiliding tablets 3.5 grams of sugar, egg yolks 2 +30
decorative materials: powdered sugar, cocoa powder, amount of moisture
practice:
1, take two pieces of cake, cocoa body spare.
2, egg yolk beat with hand mixer until sugar cream stand.
3, gelatin sheet in cold water till soft spare.
4, chocolate milk impermeable heat.
5, the egg yolk mixture into the melted chocolate in, while constantly stirring.
6, to continue resisting heat, add soaked gelatine films stirring to completely melt, remove from heat natural cooling.
7, light cream, sugar sent.
8, playing to the figure (basic non-flow state)
9, the cooling fluid filters into the light chocolate cream and stir evenly.
10, take the mold and put it into a circle slightly less cocoa cake body.
11, pour half of the mousse filling, then add the second piece of cake, cocoa body slightly reduced.
12, the last remaining mousse into the pie, smooth, gently shake about earthquake the bubble, refrigerate 4 hours or more.
13, after cold storage, with a hair dryer or hot towel cover about stripping. (I have been blowing around with a hair dryer get)
14, take cocoa powder, Sieve flour with a small spread evenly on the mousse.
15, take the appropriate sugar sieve, sprinkle with powdered sugar to moisture.
month Tips: 1 can be omitted if they eat filter that links, filtered more delicate taste.
2, powdered sugar must use the kind of moisture, ordinary sugar will soon dissipate.