Chocolate mousse cake
By VicentaLakin
I like baking. I like chocolate. And the chocolate for baking is Fafner's. Fanna's cocoa fragrance is delicious and soft. Today we'll make a chocolate mousse cake with this Favena cocoa powder, which is my favorite moose cake。
Recipe Recommendations
- dark chocolate 85g
- light cream 200g
- white sugar 15g
- gelatin tablets 2 tablets
- low-gluten flour 95g
- cocoa powder 15g
- eggs of 5
- yogurt 100g
- linseed oil 50g
- lemon juice 1 ml
- milk fragrance
- baking
- an hour
- ordinary
Steps for Chocolate mousse cake
1
The yogurt and oil are mixed in the basin to full integration。
2
Cocoa powder and low-band powder have been screened twice。
3
Sift in mixed powder。
4
Blending into chocolate yolk paste。
5
A lemonade is added to the protein and sugar is added three times。
6
There's a bit of bend on the tip。
7
Take a third of the protein and add it to the yolk paste. Smash it evenly and pour the meal to the remaining protein。
8
It's still tumbled evenly。
9
Smashed cake in the oven. The oven fires 140 degrees and is roasted in the oven for 30 minutes after preheating. You're gonna have to cook it up。
10
Light cream with sugar powder。
11
Smuggle until six distribution refrigerators are available。
12
Chocolate coins and pure milk are placed in a milk pan in which the warm water melts。
13
The glitting tablets were soft with ice water. Put it in melted chocolate milk。
14
The satisfactory temperature of chocolate is around 50 degrees, mixing to the full melting of the glitting tablet。
15
Chocolate cream pours into the fresh cream。
16
It's like a moose。
17
Cakes are cut with molds, and no more moves are made directly at the bottom of the moulds, which are filled with moose liquid refrigerators for more than two hours. I don't want to do the shower, so it's almost full。
18
Finally, some cocoa powder is sifted on it。
19
It's easy to take off a warm towel when it's off。
20
It's fun to dig a spoon and smell chocolate in your mouth。Chocolate mousse cake Make Tips
The combination of cocoa flour and flour is sifted and double-sifted will make it more compostable. 2. The temperature is not too high when the chocolate is melted, and is about 50 degrees. The temperature is too high for oil and water separation. And when you put it in the glitting, the temperature is about 50 degrees, not more than 60, and I'm going to influence the condensation effect。