chocolate mousse cake
This chocolate mousse is a formula summarized by rice sprouts based on various recipes on the Internet and combined with their own operating experience. In addition, the square mousse mold used for rice sprouts is not very large, about the size of a six-inch mold. Moreover, the rice sprouts cut the cake body relatively thin. If you simply cut the cake horizontally into two pieces, it will appear slightly thicker. If you don't have enough mousse filling, friends should pay attention to the mold problem when operating it.
Recipe Recommendations
- egg yolk 60 grams
- protein 150 grams
- whole egg one
- vegetable oil 60 ml
- lemon juice 40 ml
- salt a little
- fine sugar 20 grams+90 grams
- low-gluten flour 65 grams
- cocoa powder 30 grams
- corn starch 8 grams
- white vinegar 5 ml
- light cream 250 ml
- pure milk 100 ml
- dark chocolate 90 grams
- sugar 80 grams
- the gelatine powder 10 grams
Steps for chocolate mousse cake
1
Let's make a cocoa breeze cake base first: beat the egg yolks well.
2
Add lemon juice, salad oil, a little salt, add cocoa powder sifted twice, and mix well.
3
3. Sieve in the low powder again.
4
Stir well in an irregular manner (be careful not to circle) and the cocoa egg yolk paste is ready.
5
Add 90 grams of sugar to the egg white in three times and beat until hard and frothy; preheat the oven at 150 degrees.
6
Pour 1/3 of the egg white paste into the cocoa egg yolk paste, turn it up and down like frying.
7
Pour the mixed batter into the remaining egg whites, mix well, and pour into a mold. In the middle layer of the oven, at 150 degrees for 30 minutes, bake at 170 degrees for 30 minutes, immediately after baking, take out the oven, upside down, and cool for 30 minutes to remove the mold.
8
Cut the roasted cocoa according to the size of the mousse mold, cut it into two slices horizontally, and lay one slice to the bottom layer first.
9
Beat the light cream until six times and distribute it, place in the refrigerator and chill for later use.
10
Mix milk, lemon juice, gelatine powder and cocoa powder sifted twice well, heat to 80 degrees over low heat, and cool for later use.
11
Dissolve the dark chocolate in water and press it into chocolate paste with a fork.
12
Mix the milk gelatine powder solution and the chocolate solution well, and cool until it does not burn too hot.
13
Mix with whipped whipped cream.
14
Stir well and the chocolate mousse filling is ready.
15
Pour half of the mousse into a mousse mold, lay another layer of cake, then pour in all the remaining mousse filling, put in the refrigerator and refrigerate for 6 hours.chocolate mousse cake Make Tips
Cocoa powder added to mousse filling can make mousse filling flavor more intense.