Cost Breakdown

Critical Success Points

• • Achieve a softened butter batter without overheating
• • Check the cake doneness with the tip of a knife
• • Properly temper the milk onto the yolks to avoid curdling
• • Ensure the mixer bowl is free of butter before whipping the mousse
• • Cut the cake into two layers evenly
• • Melt the chocolate at low temperature (≈ 35 °C) to prevent burning

Safety Warnings

• • Handle the hot butter in the microwave carefully to avoid burns.
• • The milk and cream reach boiling point; use pot holders.
• • Melted chocolate is very hot; do not touch directly.
• • Use a sharp, stable knife to cut the cake.