Chocolate mousse cake
By VicentaLakin
It's a chocolate mousse cake made from the last chocolate sponge cake, undecorated on the surface, but it's so simple, because it's not so easy to eat. - How does it taste? No, my daughter is enjoying herself. Ask her. Ha ha
Recipe Recommendations
- chocolate sponge cake a
- Mousse filling: light cream 250ml
- pure milk 10ml
- dark chocolate 56 grams
- cocoa powder 5 grams
- sugar 50 grams
- lemon juice a little
- the gelatine powder 10 grams
- sweetening
- baking
- half an hour
- senior
Steps for Chocolate mousse cake
1
Cut the chocolate sponge cake in three
2
Fish powder pours into the bowl and mixs with cold milk
3
Squeeze into a little lemonade
4
Add cocoa powder evenly and insulated water to no visible particles。
5
Black chocolate insulated water melts with fork pressure into chocolate syrup。
6
The milk fish glue solution is mixed with the chocolate solution and cooled to the point where the hand is not hot。
7
Cream of cream up to 6-7 strokes, i.e. dense liquid form
8
Combining the fish powder chocolate solution with the light cream from which it is distributed, evenly blending the chocolate mousse, is done。
9
Let's use Moose to crush two cakes
10
And wrap the moose around tin paper and put a cake on the bottom
11
Half the mousse
12
An additional piece of cake, and the rest of the mousses will be poured into the freezer for six hours. (At the time of consumption, the electric wind is blown around the perimeter for two minutes, with a stripping