to make our favorite psychoactive substance.

Start with a springform non-stick tin.

Ours is 16 centimeters in diameter and 6 centimeters deep.

Use some butter and rub the sides and base of the tin.

And then assemble it ready for baking.

Now place a medium-sized pan on the gas and place 3 to 4 centimeters of water in it.

Heat to boiling.

While this is heating, prepare the ingredients for the first part of the reaction.

Crack open 2 eggs.

And then weigh out 50 grams of caster sugar.

Now take a bowl and place it on top of the pot containing the boiling water.

Add the sugar to the bowl.

And then...

Add the eggs.

Now we need to beat this mixture together using a strong, good quality electric whisk.

After a minute or so, record the temperature.

Once it reaches 42 degrees...

See?

Take the bowl off the simmering pan and place it on the work surface.

Whisk the mixture strongly and you'll see the volume increase a bit and the mixture will start to thicken as well.

You want to get to the point where the mixture falls in ribbons from the mixer like this.

Now measure out 3 fourths of a teaspoon of vanilla extract.

Use the good quality natural expensive stuff.

Add this to the mixture and whisk them well.

Now measure out 50 grams of cake flour.

This is flour with a low gluten content and so won't form as strong a dough, making it good for light products such as cakes.

If you can't use French unbleached pâtisserie flour.

Now measure out a quarter of a teaspoon of sodium bicarbonate powder and add it to the flour.

Basically for a cane with sponge.

This is cheating.

However, we don't want to dance the texture to our sponge.

So we add this in order to create a lighter texture.

The sodium bicarbonate decomposes with heat to produce CO2 gas, causing the cake mixture to rise.

Sift some of the flour mixture through a sieve onto the beaten egg yolk and sugar.

And then on low-power mix in for a few seconds only.

Repeat the process with some more of the flour mixture.

And keep going until added.

Don't beat too much because it's important that we don't develop the gluten in the flour in order to get a light and fluffy product.

Don't beat too much because it's important that we don't develop the gluten in the flour in order to get a light and fluffy product.

Don't beat too much because it's important that we don't develop the gluten in order to get a light and fluffy product.

At the end your batter should look like this.

Pour the batter into the cake tin we prepared earlier.

It's about a quarter full.

And now bake in an oven at 180 degrees C for about 15 to 20 minutes.

The result should look like this.

Test it by inserting a metal skewer.

it should emerge with no uncooked batter sticking to it allow to cool and then

place in the fridge don't worry if it shrinks a bit this is okay now for the

next part of the reaction first we will prepare an Italian meringue but made

with egg yolks instead of whites crack four eggs and separate the yolks

remember to save the whites for another experiment French meringue served with

strawberries and cream as an accompaniment to the product of this

reaction is our suggestion add the egg yolks to a medium-sized bowl

and use the electric whisk to beat them strongly

and use the electric whisk to beat them strongly

as you beat them they should slowly change color and become a light yellow

and gain a little volume this is perfect now take a small metal saucepan and

weigh out 60 grams of either castor or granulated sugar measure out 15 mils of

water

water and add this to the sugar and the saucepan

now heat gently over the low heat

in vitro warm water

melt the sugar but not turn it into a caramel or burn it

swirl the pan to ensure all the sugar dissolves to form the syrup, which will start too progressively bubble

it begins to boil, measure the temperature of the syrup

it begins to boil measure the temperature of the syrup

it begins to boil measure the temperature of the syrup

한번 it starts to boil, measure around 50 degrees Fahrenheit

reaches 125 degrees C. Then turn off the heat but leave the pan on the stove so that it

doesn't cool too much.

Start whisking the egg yolks again, and slowly add the syrup.

Add as slowly as possible, and try to pour into the egg yolk mixture next to the blades.

Don't pour into the blades, or onto the side of the bowl.

Once added continue whisking on top speed until the mixture has thickened and increased

in volume.

Again we've got that nice fluffy thick ribbon like consistency.

This is the base for our mousse.

Now measure out 120 grams of whipping cream.

Remember that to form a foam stabilized by the truck.

For triglyceride fats you need cream with a good fat content.

At least 28% fat.

So double check the label.

The whipping action causes the microscopic fat globules in the creamy motion to break

up, releasing the triglyceride fats.

As air is incorporated into the cream by the whipping motion, these triglyceride molecules

form tiny air bubbles by forming a triglyceride surface.

The result is a foam generated.

After a few minutes of whipping the cream thickens and this is the product.

Keep this in a cool place until you need to use later.

Now for the psychoactive ingredient...

Dark chocolate.

We recommend using the very best quality dark chocolate with around 70% cocoa content.

For the very best quality dark chocolate we recommend using dark chocolate with around

smoothest and aromatic flavor with the finest cocoa particles we use chocolate

from Vorina in southern France. Guanaja and especially Araguani are both

Vorina products with a strong pure chocolate aroma and not too much acidity

or bitterness. This is Araguani but if you can't get this then you'll have to

slump it with Guanaja instead. Heat the medium-sized pan containing 3 to 4

liters of water. When the water starts to boil place a large flat bowl on top of

the steam and add a chocolate to the bowl. This is a gentle way of melting the

chocolate without burning it. The chocolate will start to melt quite

quickly. Once it's melted remove from the steam and place onto the work surface.

Now weigh out 1 gram of powdered sugar.

Add a small amount of hot water and stir to dissolve. Use a microwave to heat

and dissolve if necessary. Okay now we're ready to create our mousse. Get the egg

yolk foam we prepared earlier and add this to the still molten chocolate. Stir

in gently using a spoon.

You should get a mixture with a beautiful brown color and a soft texture.

Looking good. Now add the gelatin solution in water to the mixture and

stir in well. Now for our whipped cream. Make sure the mixture is not too hot when

you add this or you will lose a lot of the air. Fold the cream into the mixture

but still just pourable and spreadable now take the sponge we prepared in the

first reaction using a long serrated knife cut the sponge into two halves try

to make these as even as possible not perfect but this will do fine take the

bottom layer and place it back into the springform cake tin we used earlier

cover this with a layer of the chocolate mousse use around two-thirds

of the mousse speed the surface to make it even then cover with the other half

of the sponge and add the remainder of the mousse to form the top layer here we

go now place this into the refrigerator and leave it for a round four

hours for the gelatin to set try to resist opening the springform until

after this time note that you can also freeze the cake for future consumption

at this point and here's our product a vanilla sponge and chocolate truffle

mousse cake we're not going to win top marks for presentation but you'll have

to trust us when we say that flavor is quite superb

you can flatten down the surface with a knife if you want to but we like the

rustic look a slice of this is certainly the thing to help when reactions don't

work out the way you wanted them to here it is our personal favorite psychoactive

drug thanks for watching and we hope you enjoyed this video and learn need

something about the chemistry of chocolate cake

you