Almond chocolate mousse
By JeffBorer
Don't be surprised, don't be surprised ~~ Such a complex, awkward and inexplicable name is mainly to illustrate the taste of this cake: chocolate mousse filling, coffee and almond flavored cake slices, taste, blend with each other and have clear layers ~~~
Recipe Recommendations
- low powder 50 grams
- almond powder 10 grams
- egg of 2
- sugar 60 grams
- butter 10 grams
- coffee powder 5 grams
- warm water appropriate amount
- milk 125ML
- egg yolk one
- dark chocolate 80 grams
- light cream 100 grams
- gelatin tablets 5 grams
- vanilla extract 1/4 teaspoon
- sweetening
- baking
- ten minutes
- ordinary
Steps for Almond chocolate mousse
1
Make the cake first: Weigh the ingredients.
2
Pour the whole egg and sugar into a basin and beat until the dripping lines of batter do not disappear immediately when you lift the egg beater.
3
Add the sifted low flour and almond powder and mix well to form a batter.
4
The butter melts in the water.
5
Melt the coffee powder with a small amount of warm water and mix with the melted butter.
6
Dig a small amount of batter into it and mix well.
7
Pour the mixed coffee batter back into the large bowl of batter and stir well.
8
Pour it into the mold and scrape the surface slightly even.
9
Bake in the oven at 170 degrees for about 25 minutes. After roasting, remove the mold and let cool, and cut it into two pieces for use.
10
Make chocolate mousse filling: soak gelatine slices in ice water and set aside.
11
Whisk egg yolks and sugar together until slightly white.
12
Pour milk and vanilla essence into the pan and heat slightly.
13
Pour into egg yolk liquid and mix well.
14
Pour the milk and egg yolk liquid back into the pan, heat on low heat until it boils, turn off the heat, add the soaked gelatine slices and mix.
15
Add the melted dark chocolate. (After baking the cake, I stuffed the dark chocolate basin into it while the oven was hot, so it didn't waste energy)
16
Beat with light cream.
17
Pour in the evenly mixed milk dark chocolate paste, add rum and mix well until the mousse filling is ready.
18
Then assemble the cake: Take a piece of cake into the mold and brush it with coffee sugar liquid.
19
Pour in 1/2 of the mousse filling.
20
Cover with another piece of cake and brush with coffee sugar.
21
Then pour the remaining mousse filling, straighten it out, and refrigerate until solidified.