1. One piece of chocolate sponge cake, the thickness is 1.5 cm thick, and the rest of the cake should be frozen in the freezer compartment of the refrigerator.
2. Preparation materials: 50g of 60% Farrhona Chocolate, 30g of whipped cream, 140g of cream cheese, 25g of sugar, 4g of low-gluten flour, 60g of an egg with skin at room temperature.
3. The chocolate melts in water.
4. Place the cream cheese at room temperature and beat it until smooth, then add 25 grams of white sugar. Then add the eggs two to three times, and use a spatula to close the edges. Then add the whipped cream in two batches. Finally, add the melted chocolate in one go and mix well.
5. Sift in 4 grams of low-gluten flour and mix well. For perfection, the batter can be sieved. Pour the batter into the mold and shake it lightly to eliminate air bubbles.
6. The upper and lower fire of the oven is 150 degrees at the bottom. Bake for 20 minutes. Get out of the oven and let cool. The first layer of chocolate cheese ends.
7. Mascarpone layer: 60 grams of mascarpone, 140 grams of whipped cream, 5 grams of rum. Add 25 g of water, 20 g of sugar, and 20 g of egg yolk to a small pot and stir evenly; 3 g of gelatin slices are soaked in 20 g of water, and heated in a microwave oven for about ten seconds to melt.
8. Whip up Mascarpone a little bit.
9. Add 20g of egg yolk, add 25g of water, and add 20g of sugar, and heat it over water (Figure 1), and stir with manual egg extraction while heating. Stir until there is a layer of fine foam on the surface of the egg yolk (Figure 2). Put the soaked gelatin sheet in a microwave oven and heat to dissolve it (about ten seconds). After dissolving, add it to the egg yolk paste (Picture 3), stir well, then add 5 grams of rum and mix well.
10. Add the egg yolk paste to the mascarpone and stir evenly with a spatula.
11. Beat the whipped cream until six or seven to distribute.
12. Mix the mascarpone paste and the whipped cream and mix well (Picture 1), be sure to set aside 100 grams (Picture 2).
13. Pour the mascarpone cheese paste into the mold and put it in the refrigerator for four hours.
14. Remove the frozen cake from the film, heat the leftover milk batter slightly in the microwave for 10 or 15 seconds, and pour it on the cake when it is warm to your hands.
15. Grind the frozen cake into crumbles and stick to the outside of the cake. The chocolate double mousse cake is finished😄😄😄
16. How fertile my land is! What to grow? I am in charge😂😂
17. This delicacy is worth a try
