How to make Cocoa mousse cake - SkylarTorp's Recipe

Recipe Recommendations

low powder appropriate amount
cocoa powder appropriate amount
butter appropriate amount
protein appropriate amount
eggs appropriate amount
milk appropriate amount
fine sugar appropriate amount
salad oil appropriate amount
gelatin tablets 2 tablets
lemon juice 1 tsp
almond slices appropriate amount

sweetening
baking
several hours
senior

Steps for Cocoa mousse cake

1

After the butter is softened, add white sugar and stir well.

2

Sieve in the low flour and mix well.

3

Add egg whites in portions and stir until a silky protein paste.

4

Take a piece of baking tin foil, spread it under the heart-shaped mold for later use.

5

Take an appropriate amount of batter and fill it into the center space, smooth it with a scraper, and pick up the mold.

6

Put the prepared heart-shaped batter in the refrigerator and freeze it for later use.

7

Lay oil paper into the mold and rinse with a little oil.

8

Pour the eggs into an oil-free water-free container, first use an electric egg beater to make rough bubbles at low speed, then add white sugar, and beat at high speed until the egg liquid does not drip when pulling up the head; salad oil, milk slowly pour into the egg bowl and continue to beat evenly.

9

Sift the low-gluten flour and cocoa powder twice.

10

Sprinkle on the surface of the egg paste in batches, gently stir evenly with a rubber spatula, taking care not to make circles to avoid defoaming.

11

Pour the mixed egg paste into the mold, until it is about 80 percent full, and gently make the surface smooth.

12

Preheat the oven to 170 degrees, place it in the middle layer of the oven, and bake for 30 minutes; take out the cake, invert it upside down, let it cool, and then release it.

13

Sift the low flour, cocoa powder, and white sugar, mix and place in a bowl.

14

Pour in the beaten whole eggs and mix well.

15

Drop 2-3 drops of lemon juice in the egg white solution, beat the egg white until it is soaked in fish, add 10 grams of white sugar, beat until 80% of the egg white.

16

Pour egg whites into cocoa batter and cut and mix well.

17

Pour on the frozen heart-shaped batter and smooth out.

18

Preheat the oven to 170 degrees, bake for 8 minutes, remove; remove and cool, and cut into strips.

19

6 Stick tin foil to the bottom of the cake mold and inside the mold, and wrap heart-shaped ribbons around the mold.

20

Pour the milk into a non-frying pan and heat over low heat, stirring constantly; add the soft gelatine slices, turn off the heat and stir until melted, drop a teaspoon of lemon juice, mix well, and let cool for later use.

21

Refrigerate the light cream in the refrigerator for more than 12 hours, remove and shake well, pour into a water-free and oil-free container, and add white sugar.