Chocolate mousse cake
By VicentaLakin
Recipe Recommendations
- eggs 2 pieces
- white granulated sugar 60g
- full-effect flour 50g
- almond powder 10g
- cocoa powder 5g
- olive oil 10g
- milk 125ml
- egg yolk one
- gelatin tablets 4g
- chocolate 80g
- whipping cream 100g
- boiling water 60g
- Silver sugar bean appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Chocolate mousse cake
1
THE EGG AND SUGAR MIXED UP IN THE ACE TO THE SURFACE TO DRAW A PATTERN.
2
THE POWDER SIFTED INTO THE ACE, MIXED INTO THE OLIVE OIL.
3
Falling into the moulds and pouring a few strokes of internal bubbles on the table.
4
THE OVEN PREHEATS TO 170°C IN THE MIDDLE 25 MINUTES TO REMOVE COOLING TO CHAMBER TEMPERATURE.
5
Cut the remaining two pieces of cake with equal thickness.
6
THE B MIX IS EVENLY PAINTED ON THE CAKE SURFACE AND PLACED IN THE FREEZER.
7
MILK IN HEAT C TO EGG YOLK AND WHITE SUGAR IN 80 °C C MIXED INTO MILK IN WHITE.
8
"C" SAYS THAT THE GILLIDING BUBBLE SOFTLY DRIES INTO THE WATER AT 7 AND MELTS COMPLETELY.
9
Add chocolate to melt completely.
10
C'S STINGING CREAM UNTIL A HARD BUBBLY POPS IN STEP 9 TO MIX IT INTO MOOSE.
11
Take out a piece of cake in the freezer and drop it on the bottom of the mold.
12
Put in another piece of cake.
13
Fall into the rest of Moose.
14
It's frozen in the fridge to moose condensate and removes the silver-peased surface.