Chocolate Mousse Cake

Name: Chocolate Mousse Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 20g cocoa powder; 80g Sugar; 50g Corn oil; 4 egg; 2 drops White vinegar; 80g Hot water; 200g Dove chocolate; 2 tablets Gelatine Tablets; 10g condensed milk; 90g Pure milk; 380g Light cream; 3 pcs yolk

by In case_Miss

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Mousse is mousse in English, which is a panna cotta-style dessert. It can be eaten directly or as a cake sandwich. It is usually made by adding cream and coagulant to create a thick jelly-like effect. Mousse is translated from French transliteration. Mousse cake first appeared in the gourmet capital of Paris, France. At first, the masters added various auxiliary materials to stabilize the cream and improve the structure, taste and flavor. After freezing, it tastes endless and becomes the best cake in the cake. Mousse is a kind of dessert like pudding. It is softer than pudding and melts in the mouth. "

Chocolate Mousse Cake

1. Make egg yolk paste: Take out the egg, separate the egg white and egg yolk, and set aside. Stir the egg yolk evenly, including 15g of sugar, and stir evenly

2. Mix the cocoa powder with the low-gluten ingredients, sieve and add to the egg yolk liquid, stir evenly in a zigzag shape.

3. Egg white liquid: beat the egg whites with an electric whisk, first beat at low speed until the egg white has lines, add 30g of sugar, then beat at high speed until the corners are lifted, add 35g of sugar, and continue to beat until hard foaming.

4. Fully fuse the egg white liquid and the egg yolk liquid, be careful not to stir, turn it up and down until it is evenly mixed

5. After preheating the oven for 10 minutes, bake at 180° for 30 minutes, take out the inverted button, let it cool and demould, and cut out two cake embryos with a thickness of 1cm with a knife.

6. To make mousse: Melt the chocolate in water, soak the gelatine in cold water and add it to the chocolate to melt together.

7. Add pure milk to the chocolate and mix well. After the whipped cream is foamed, add it to the chocolate liquid and stir in a z-shape to make it evenly mixed. spare

8. Add a piece of cake base to the 8-inch mold, pour in the mousse liquid, and after it is completely covered, add another piece of cake base, pour in the mousse liquid until it is completely covered, place it flat, cover the fresh-keeping mold and freeze for two hours, and set the shape.

9. After two hours, take out the mold, blow the edge of the mold with a hair dryer, demould, sprinkle cocoa powder on the surface, add your favorite decoration, the chocolate mousse cake is made