Chocolate Charlotte Cake
1.
First make the syrup: put 100ml of water and 80g of caster sugar into a small pot and boil
2.
Turn off the heat and pour in the rum, stir well
3.
Pour into a container and let cool for later use
4.
Next, make the sponge cake body: put the separated 4 egg whites into a clean small basin, add 100g of fine sugar in portions, and beat the egg whites for later use
5.
Put the egg yolks in another clean container, beat them up and stir well
6.
Take about 1/4 of the egg white and put it in the egg yolk bowl
7.
Stir roughly evenly
8.
Pour it back into the egg white bowl
9.
Mix quickly and evenly
10.
Sift into the low-gluten flour
11.
And quickly stir evenly, then put the batter into a piping bag with a diameter of about 1cm
12.
Spread grease paper on the baking pan, then squeeze the batter onto the baking pan, squeeze two rows of approximately 7cm long strips in turn
13.
Then sieve a layer of fine sugar on the surface of the batter, let it sit for about 2 minutes and then sieve another layer
14.
Then put the baking tray into the second level of the preheated oven, and heat it with 200 degrees of upper and lower hot air for about 12 minutes
15.
Take another baking pan and spread oil paper, squeeze the batter onto the baking pan and squeeze out two discs, and sift two layers of fine sugar
16.
After the last cake base is out of the oven, put the baking pan into the second level of the oven and continue to heat it with 200 degrees upper and lower hot air for about 12 minutes
17.
After the cake base cools down, carefully peel off the bottom oil paper
18.
Cut off one side of the ribbon cake base to make the edges neat
19.
Then put the ribbon cake blank into the 6" mousse ring, paying attention to place it close to the inner wall of the mousse ring; if the length of one is not enough, cut the appropriate length from the other cake blank to fill in, taking care not to leave a gap
20.
Cut the round cake base into suitable size
21.
Put one piece into the mousse ring and press it into the bottom, taking care not to leave any gaps; the other round cake blank is set aside
22.
Let’s start making chocolate mousse: Put dark chocolate and bake-resistant chocolate together in a clean container, and heat it with 40~45 degrees warm water until it melts.
23.
Take a small clean basin, pour whipped cream and separated egg yolks
24.
Pour the melted black chocolate into a small basin
25.
Stir evenly, set aside
26.
Put the separated egg whites into a clean small basin, add 45g of fine sugar in portions to beat
27.
Take part of the whipped egg whites and add it to the chocolate mixture
28.
Mix quickly and evenly
29.
Then pour it back into the egg white bowl
30.
Stir evenly, set aside
31.
Now start the assembly of the cake: Brush the syrup on the inner side and bottom of the cake base
32.
Pour the chocolate mousse batter into the cake base to about 1/2 height
33.
Cover with another round cake base and brush the surface with syrup
34.
Pour in the remaining chocolate mousse paste, smooth the surface slightly, and refrigerate until set
35.
Next is the final decoration: whipped cream and sugar
36.
Then put it into a piping bag with a 1cm chrysanthemum mouth and squeeze it on the surface of the cake
37.
Scrape the dark chocolate out of the right amount of crumbs
38.
Garnish to the top of the cream
39.
Then sprinkle an appropriate amount of powdered sugar on the surface of the chocolate to decorate, remove the mousse ring and decorate the edge of the cake with a ribbon
Tips:
1. Because raw eggs are used to make the cake, it is best to eat it on the day it is made; if you want to extend the preservation time, you can use Italian meringue when making the mousse and whisking the egg whites;
2. When making the cake base, in order to squeeze out the cake batter more neatly, you can fold the traces of the oil paper on the bottom, and then spread and fix it on the baking tray, so that the crease will follow the crease when the cake batter is squeezed Neat
3. When peeling off the greased paper on the cake base, you can buckle it upside down on the table top, and then press the cooling net on it and peel off the greased paper a little bit;
