Cecreal & Cheese Chocolate Cake

- Put all ingredients in a mixing machine (except cooking oil) 

- Mix for 1 minute slow, then move to fast in 5 minutes, move to slow speed in 1 minute, add oil 

- Put in a 40*60cm tray lined with baking paper 

- Bake at 180°C for 12-15 minutes

- Heat whipping at 85°C, add in chocolate and stir until melted into ganache mix 

- Add whipped whipping and mix well 

- Chopped Cheese 

- Golden Toasted Almond

- Cook fresh milk and glucose till soft boil 

- Add dark chocolate and stir - Gelatine soak in cold water for 5 minutes until soft and melt 

- Add to the chocolate mixture 

- Add miroir and use hand mixer or blender to blend

- After the cake is cooled, use an 18cm round mold, press the cake 

- Put into a 20cm mold in order: cereal cake --- ganache 75gr and mousse 180gr spread chopped laughing cow cheese on 30gr-- cake 

- Repeat 1 more time with ganache, mousse, cheese-- cake 

- On top is a 180gr chocolate mousse layer, refrigerate overnight, or freeze 

- Cover the cake's surface with dark chocolate glaze 

- The outside of the cake is covered with almonds