Chocolate Mousse Cake
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Egg separation
2. Add 30 grams of sugar, oil and milk to the egg yolk and stir well
3. Sift in the flour, cut and mix evenly.
4. Add lemon juice to the egg whites. Add 60 grams of sugar in 3 times and beat it to 90%
5. Add the egg whites to the egg yolk paste 3 times, cut and mix evenly
6. Pour into the mold and shake to remove bubbles in the oven 160 degrees for 50-60 minutes
7. Put the gelatin sheet in cold water and soak it softly.
8. Add 20 grams of sugar to 300 grams of whipped cream, and whisk until lines appear.
9. Stir 200 grams of whipped cream and 80 grams of milk evenly, simmer until slightly boiling.
10. Add the crushed chocolate and stir until melted
11. Add the soaked and drained fish film. Stir the insulated water evenly until the fish film is completely melted. Let the chocolate liquid cool down completely.
12. Add the whipped cream in portions. Stir evenly into a mousse liquid. Put it in the refrigerator for 1 hour.
13. Dry the baked cake and cut it in the middle. Take one piece and cut off one side to make two pieces of large and small.
14. Put the large piece of cake into the mold.
15. Pour half of the mousse.
16. Put a small piece of cake in the center.
17. Then pour in the remaining mousse, shake the bubbles gently, and smooth the surface.
18. Put it in the refrigerator overnight. Take out the mold and compress it with a hot towel, which can be easily demolded.
