Double chocolate mousse cake
By VicentaLakin
The cake is based on chocolate twilight, followed by black chocolate mousses, white chocolate mousses, and gennash showers, and a piece of cake tastes multiple. The sugar is not added to the muss fluid, and the sweetness of the cake comes from chocolate twilight and the sweetness of the white chocolate itself, so the cake is sweet as a whole. Moose floors rely solely on chocolate for their own condensation, ready to enter, like ice cream. That's why you have to use high-quality chocolate with pure cocoa fat, otherwise it won't taste good. In particular, this Moose cake is easy to melt and it is recommended to freeze. When demoulding, put a warm towel around the mold and not overheated. I've been out of shape a little longer, and the cakes have melted a little bit, affecting the whole beauty. Everyone must attract me to this painful lesson。
Recipe Recommendations
- olive oil 26 grams
- water 26 grams
- fine sugar 40 grams
- cocoa powder 8 grams
- dark chocolate 14 grams
- low-gluten flour 30 grams
- eggs 2 only
- milk 50 grams
- light cream 140 grams
- white chocolate 85 grams
- gelatin tablets 2 grams
- sweetening
- roast
- several hours
- senior
Steps for Double chocolate mousse cake
1
Get ready to make cake material。
2
Separate the yolk clean。
3
Oil, water and 10 grams of sugar are added to the basin, insulated by water heating to melt。
4
Add cocoa powder and leave the fire。
5
We'll add black chocolate when it's hot。
6
Scan low-banded flour。
7
Add yolk。
8
The remaining fine sugar is added to the egg cleaners and is distributed to the wet dry state with an electric puncher。
9
One third of the egg is purified in cocoa paste。
10
And then you pour it into the rest of the egg clean, and you mix it into a smooth paste。
11
Falling into the oven, shaking off the bubble。
12
Get in the preheat oven, 170 degrees 25 minutes. Get out of the oven and hang out。
13
Cut out the right size cake with Moose。
14
Get the black chocolate mousse layer ready。
15
Milk heats up to little bubbles。
16
Falling into shredded black chocolate。
17
Cream cream is distributed from an electric omelet to six distributions。
18
Take some fresh cream and mix it in the black chocolate sauce。
19
And pour in the remaining light cream。
20
Put the mixed moose in the mold with the cake piece and freeze it in the fridge for an hour。
21
Get ready for the White Crumus layer。
22
The glitting tablets are soft with cold water。
23
Milk heats up into small bubbles and falls into shredded white chocolate shredding, which is then added to the soft glitter。
24
Light cream is distributed to six。
25
Add white chocolate sauce to mix。
26
Down to Black Chocolate Moose。
27
Prepare the Gannash raw materials。
28
Black chocolate cut into the bowl。
29
Put in the light cream。30
Quick mix even。
31
On the white chocolate mousse floor, frozen in the fridge overnight。
32
Take out frozen Moose and put hot towels around the mold。
33
Cut the pieces
34
The entrance is ready
35
Multiple Spectrum
36
SweetDouble chocolate mousse cake Make Tips
1. Please use high-quality pure cocoa butter chocolate; otherwise, the flavor will be greatly compromised.
2. When baking the chocolate chiffon cake, you can use a 6-inch round mold or a small baking pan. I used a 28x28cm gold pan, which resulted in a thin cake layer, because my family prefers a thick mousse layer.
3. The mousse relies entirely on the chocolate's natural setting ability, so please freeze the finished mousse cake to set it.
4. When removing the mold, simply applying a hot towel for a moment will suffice; do not do it for too long, or it will melt easily.
5. The mold I used is a Wunuo (UN27201) 14cm square mousse ring, and this recipe yields exactly the right amount for one.