Baking - Cappuccino & Lychee Cream Choco cake

Ingredients you'll need. 
Take note that I bought most of my ingredients from Phoon Huat. I have also included the product item code in square brackets [ ] which can be used to locate the particular item from the store

There is 2 parts to the baking, the chocolate sponge and the cappuccino & lychee cream on the top.
Sorry for the ugly pic cos this is also the first time I am trying out the recipe. Of course will not look pro .....
As long as the idea is there .....

 Chocolate Sponge

(1)  Chocolate sponge Mix - 250 gm  [1258]

(2) Egg - 5 no

(3) Water - 50 ml

(4) Unsalted butter - 50 gm [1064]

The Cappuccino Cream Topping

(5) UHT Milk  - 300ml  [1938]

(6) Cappuccino Powder - 15gm  [11804]

(7) Coffee Emulco - 1 teaspoon [1111]

(8) Caster sugar - 90gm [1417]

(9) Gelatine Powder - 24 gm [9086]

(10) Water - 70 ml

(11) Millac Cream - 375ml [1917]

(12) Chopped Lychee - 250gm [10705]
(13) Egg yolk - 6 nos

What to do ???

Bake the choco sponge

(A) Beat the eggs @ high speed

(B) Slowly add water

(C) Continue beating @ high speed till it becomes like this - grow in volume

(D) Add the powder 

and the mix will darken and sink like this

continue beating @ high speed till the color lightens then change to slow speed and cont to beat at slow speed for another 5 minutes

(E) Double boil the butter to melt it 

(F) Fold in the melted butter into (D) 

(G) Lay the 9x9x1 baking tray with baking paper

(H) Pour in the mix 

(I) Preheat oven to 175 degrees, then put the tray into the oven to bake for another 40 mins

(J) It should turn out like this after 40 mins, leave it to cool

Next , we prepare the cappuccino and lychee cream

(K) Remember to chop the lychee and then put aside

(L) Prepare the egg yolk and sugar and put into a large bowl

 (M) Hand Whisk till sugar disslove and mix turns light yellow entirely  ( arm exercise ...LOL ). Let's call this mix (M)

  (N) Boil the milk , then add cappuccino powder and coffee emulco,  boil till the mixture thickens.
Take note that the mix needs to be continuously stirred else it will burn.
Then pour in your hand whisked mix (M) into step (N)

The end result is this. Let's call this coffee mix (N).

Put it away into to chiller to cool down

Step (O) beat the millac cream at high speed..
Should beat till you see the lines form and the mix is a little stiff rather than watery..
Remember to put it back to the chiller and do not leave it outside.
Let's call this millac cream mix (O)

Do not leave this cream alone while beating cos over-beating will make the millac cream turn into water and there is no way of salvaging it. ( as far as i know).

(P) Finally prepare the gelatine mix ...
 mix the gelatine powder with 70 ml of water then double boil it till all the gelatine melts into liquid form
I call this gelatine mix  (P)

This must be the last step and never never put gelatine OR any mix containing gelatine into the fridge to cool before your final mix is ready !!! this mix is turn into hard jelly...

(Q) So , by now you should have 4 separate mixes ....
coffee mix (M)  , millac cream (O) , chopped lychee (K) and gelatine mix (P)

The rest is easy ....
(R) Pour coffee mix (M) into (O)

(S) Hand mix them

(T) Pour gelatine mix (P) into step (R)

(U) Add in the chopped lychee into step (T),
you will get the cappuccino & lychee mix (U)

(V) Prepare the chocolate cake as shown below.
Pour in cappuccino & lychee mix (U) into this.

(W) Then put the whole thing into chiller for at least 2 hours for the mix to harden.

After 2 hours , take out the cake , cut and serve.

YOU ARE DONE !!!!!