Chocolate Mousse Cake
by LIFOOD
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Chiffon Cake: Separate egg white and egg yolk, and use 2 stainless steel pots respectively. The pots must be oil-free and water-free
2. Egg yolk: A: add 25g sugar, stir by hand B: add 40g oil, stir by hand
3. C: Add 40g of milk, stir by hand D: Weigh 85-90g low-gluten flour, sieve and add, stir by hand
4. Egg white: A: Beat the egg white with a whisk, add a little salt B: Add 3~4 drops of lemon juice C: Weigh 50g of sugar, add sugar while whisking the egg white, add in three times
5. Add the whipped egg white to the egg yolk three times and mix well
6. Pour into the mold and shake out bubbles
7. Bake 1. Preheat the oven: 5~10 minutes 2. Bake time for a six-inch mold: 40 minutes
8. Chocolate mousse: Put QQ candy in a bowl, add 50g of milk to steam and melt, then add dark chocolate until melted
9. Add 30g sugar to 250g whipped cream and beat with a whisk
10. Mix the melted dark chocolate into the whipped whipped cream three times, and mix well by cutting and mixing
11. Cut the chiffon cake into two layers and pour dark chocolate on each layer
12. Put it in the refrigerator for 5 hours
13. After refrigerating, use a hot compress to release the mold and sprinkle with cocoa powder.
14. Done~
Tips:Experience: Generally, you should use gelatin slices: 10g (about 2 slices) to make mousse, but I don’t have it in my home. I have a big brain. I use QQ candy instead. It’s also very successful. It’s great!
