I made a cake every weekend, and I only got two cakes in the past half month. I feel lazier and lazy and I don't want to do anything. If it weren't for the first time that the camera had a problem and the pictures of the Black Forest had become garbled, there wouldn't be this second mousse cake. Everyone knows that making cakes makes me nervous. It really takes courage to make two cakes at a time! Looking for the footprints of spring--Black Forest& Chocolate Mousse Cake (Ready-Mixed Powder Version)
It's finally warmer these days. The rapeseed flowers in the south are blooming one by one, and we haven't even seen the shadow of the grass here. The newly purchased Ixas must take something. Strolling around the community during off-duty hours, holding a camera to pat. The pace of spring is really slow!
chocolate mousse cake
By JohanKoelpin
Recipe Recommendations
- water 200g
- light cream 250ml
- milk powder 20g
- cocoa powder a little
- sweetening
- baking
- several days
- ordinary
Steps for chocolate mousse cake
1
100g of premixed powder, 200g of water (room temperature), 250ml of light cream, 20g of milk powder, and a little cocoa powder (can be omitted).
2
Moose filling: light cream, cocoa powder.
3
Ordinary flour.
4
Beat the egg yolks and add sugar in portions.
5
Beat the egg until golden and clear.
6
Microwave vegetable oil for 1 minute, add cocoa powder and mix well.
7
Microwave milk for 30 seconds and rinse into cocoa butter.
8
Stir well until it forms a thin chocolate paste (I add the milk in portions to make the mixture even).
9
Pour warm 8 into 5 and stir well.
10
At this time, the mixture is in a sesame paste like liquid, and sift in the flour.
11
Use the egg to pick it up and stir from bottom to top, without sliding in circles.
12
Add salt and white vinegar to egg white, add white sugar and starch mixture in portions, and beat with an egg beater until wet and foamed.
13
Mix with 11, use a spatula to cut evenly to form a smooth cake paste, and pour into the cake mold.
14
Place in the lower layer of preheated oven, 6 inches, 175 degrees for 10 minutes, 160 degrees for 10 minutes.
15
8-inch 175 degrees for 30 minutes (Figure 14 shows the 8-inch cake when it is baked for 20 minutes).
16
Let the cake cool and cut it in three slices.
17
Two pieces were used for the 8-inch mousse, one for the base and surrounded by strawberries.
18
Mix premixed powder + cocoa powder and water well.
19
Whisk the light cream with milk powder and a little cocoa powder.
20
Add the beaten cream to the premix powder solution and stir well.
21
Pour half of the mousse filling onto the cake slices surrounded by strawberries.
22
Cover with the second piece of cake.
23
Pour in the remaining mousse filling.
24
This one I made is about to come out, probably because the cake slices are too thick.chocolate mousse cake Make Tips
1. The purpose of adding the powder in Step 19 is to make the cream easier to whip. The reason I didn't add sugar is that I heard mousse tastes very sweet; using sweet cream next time should work too. They all said it wasn't sweet, but for me, the sweetness is just right.
2. Decoration: Crushed dark chocolate and strawberries placed as desired.
3. Refrigerate the mousse cake for more than 4 hours before serving.