Smoothing chocolate mousse cake
By NonaCrona
Today is my daughter's birthday, and I made her a favorite chocolate mousse cake. I feel very relieved to watch her grow up day by day. In a flash, she was already a slender and graceful girl. The childhood scene seems to be yesterday. In the evening, she invited her friends with whom she grew up to celebrate her birthday, and everyone had a great time.
Recipe Recommendations
- low-gluten flour 100 grams
- eggs of 4
- cocoa powder 15 grams
- milk appropriate amount
- vanilla powder appropriate amount
- chocolate 200 grams
- light cream appropriate amount
- sugar appropriate amount
- salad oil 60 grams
- salt 1 grams
- fish film 3 tablets
- sweetening
- baking
- ten minutes
- ordinary
Steps for Smoothing chocolate mousse cake
1
8-inch cocoa Qi Feng raw materials.
2
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3
Place the gelatine tablets in cold water and soak until soft.
4
Add 20 grams of sugar to 300 grams of whipped cream and beat until lines appear.
5
Stir 200 grams of whipped cream and 80 grams of milk well and cook until slightly boiling.
6
Add crushed chocolate and stir until melted.
7
Add soft and drained fish film.
8
Stir in insulating water until the fish film is completely melted. Cool the chocolate thoroughly.
9
Add the whipped cream in portions.
10
Stir evenly to form mousse liquid. Refrigerate for 1 hour.
11
Let the baked cake dry and cut it in the middle. Take one piece and cut off one side to make two pieces.
12
Place large pieces of cake into the mold.
13
Pour in half the mousse solution.
14
Place a small cake piece in the center.
15
Pour in the remaining mousse solution, gently shake to create bubbles, and smooth the surface.
16
Refrigerate overnight. Take out the mold and apply hot compress with a hot towel to easily remove the mold.