Grease the inside of the mold with butter, and put in baking paper to stick the edge. Set aside for later use.

Break the Marie biscuit into 3-4 pieces and set aside.

Brew the espresso. Or use sugar-free instant coffee.

Melt the butter in a pan and turn off the heat. Add Milo powder, a pinch of salt, condensed milk, and espresso and stir briefly to combine.

Stir until the butter cools down slightly before adding an egg and continue to mix well.

Turn on the fire and heat until it thickens before adding the Marie biscuits. Mix biscuits and mocha sauce well.

Pour into the mold and press slightly with a spatula to fill the space.

Double boil the ingredients of the "Top Layer Dark Chocolate" until melted and set aside.

Double boil the ingredients of the "Latte Art White Chocolate" until melted and set aside.

If the dark chocolate is a little solidified, it needs to be reheated to restore its fluidity before pouring it into the mold.

After pouring, tap it a few times and use a toothpick to pierce the air bubbles.

Pour 3 circles of white chocolate, and use a toothpick to pull out from the center point and then from the edge into the center point.

Cover with a paper towel and a plate, then refrigerate for at least 4 hours.

Put a cup on the bottom of the mold and push it up, and tear off the baking paper.

Spread chocolate rice around the edges of the cake.

Find an easy insertion point between the bottom of the mold and the baking paper, and lift the cake onto the cake board.

Soak the knife in hot water and dry it before cutting the cake. Each cut should be soaked in hot water and wiped dry repeatedly so that the cut cake will be smoother.