Chocolate mousse cake

Recipe Recommendations

• low powder 75 grams
• eggs of 4
• cocoa powder 10 grams
• milk
• light cream 200 ml
• vegetable oil 40 ml
• white granulated sugar 100 grams
• Digestive biscuits 225 grams
• butter 60 grams
• chocolate 80 grams
• gelatin tablets 2 tablets

• sweetening
• roast
• several hours
• ordinary

Steps for Chocolate mousse cake

1

Cake floors: four eggs and yolks separated into two clean containers

2

Add 10 grams of white sugar to the yolk

3

Add 40 milligrams of vegetable oil

4

Add 60 milligrams of milk

5

Pour proteins, pop a third of the sugar, or 15 grams

6

Add 15 grams of sugar to the thin bubble

7

Add the last one-third, or 15 grams of sugar when there's a tattoo

8

When you get a straight tip on the head of the eggbeater, the protein paste is finished

9

I'm gonna use an egg-pumper to spread the egg yolk with a mixture of oil, milk and sugar

10

Scan low powder and cocoa powder

11

Smuggled into yolk paste

12

Take a third of the protein to the yolk paste, double up and down, not round

13

2/3 of the remaining two-thirds of the protein is pouring in, and the same method continues to mix into even, fine cake paste

14

Toasters, oilpapers, paste the cake, wipe it down

15

The oven is 180 degrees, mid-level, 20 minutes, rebutting, tearing out the paper when it's hot

16

Production of the bottom of a cookie: digestive biscuits in a bag of fresh meat, crushed with a crutches

17

Crackers pour into melted butter and mix into small particles

18

Take an 8-inch live bottom cake model, lay the cookies all over the floor and press them hard with a spoon

19

2 tablets of glitting cold bubbles melted into heated milk

20

Add cocoa powder and evenly mix

21

80 grams of chocolate insulation melted

22

It's mixed in 20 milk fluids

23

Light cream with 45 grams of white sugar distributed to 6 and 22 chocolate milk poured into light cream

24

I'll do it with a smooth moustache

25

Take the bottoms and molds out of the fridge and pour a second mousse on the bottom

26

Cut the piece of cake to a smaller size than the mold and put it light on moose fluid

27

And then all the remaining 1/2 moustaches are poured in, needing a cake body, and shakes gently to level the surface, and then puts it in the freezer for overnight condensation, which can be frozen for four hours if the time is tight

28

It is removed before consumption and placed on a bottle whose mouth is less than the bottom of the mold, and is blown up by a hot wind with an electric blower around the mold, one or two laps, and is then removed by a light push down the mold。

Chocolate mousse cake Make Tips

Recipe Categories

• baking Recipes
• oven dish
• foreign food