Chocolate Mousse Cake

Chocolate Mousse Cake

1. Rum syrup: 65 grams of granulated sugar, 75 grams of water, 1 tablespoon (15ML) of rum (mix the granulated sugar and water, heat and stir until the sugar is completely melted, and add the rum after cooling); First, make the egg-dividing sponge cake blank according to the production method of the chocolate sponge cake article. Except that no cocoa powder is used, the production process is exactly the same as that of the chocolate sponge cake. The finished cake batter is poured into a square cake mold with a side length of 7 inches, the surface is smoothed, and the mold is shaken on the table a few times to make it bigger. bubble

2. Put the mold into the preheated 175℃ oven, fire up and down, and bake for about 40 minutes until it is fully puffed. Insert a toothpick into the center of the cake. The toothpick that has been pulled out has no residue, which means it is ready. After the cake is taken out and cooled, it is demoulded (if you are worried about the cake shrinking, you can invert it to cool). After cooling the cake, cut off the top part and use it, and cut the remaining cake into 3 slices.

3. Then make the chocolate cheese mousse filling. First put the isinglass powder into a small bowl, add cold water to soak, so that the isinglass powder absorbs water and swells for later use. After the cream cheese has softened at room temperature or heated in water, add fine sugar and beat with a whisk until smooth

4. Then, while whipping the cream cheese, slowly pour the milk in. Mix the cream cheese and milk completely. The milk must be poured slowly at the beginning, otherwise it will be whipped unevenly and produce particles; pour the whipped milk cheese liquid into a small pot

5. Cut the dark chocolate into small pieces and pour it into a small pot; take another bowl, put the egg yolk in the bowl, beat with a whisk until the volume is fluffy and the color becomes lighter; set aside the small pot in step 6 over medium-low heat Heat, keep stirring while heating, so that the dark chocolate is completely melted

6. After the dark chocolate is completely melted, continue heating until the mixture in the pot boils; immediately beat the egg yolk from step 7 with a whisk, and slowly pour the boiling dark chocolate mixture into the egg yolk until it is completely poured. Pour while stirring to prevent the egg yolk from forming particles; heat the soaked isinglass powder in water until it melts into a liquid state. Pour the isinglass powder into the chocolate mixture made in step 10

7. Whisk thoroughly and evenly with a whisk. Put the prepared chocolate mixture in the refrigerator until it is completely cooled and thickened; when the chocolate mixture becomes thick but not solidified as shown in the picture, you can proceed to the next step. (It is necessary to observe the state of the chocolate mixture at any time. If the refrigeration time is too long, the chocolate mixture will solidify.)

8. Whip the animal whipped cream until the lines appear. Mix the whipped animal whipped cream and the thick chocolate mixture. Use a rubber spatula to stir evenly (do not stir in circles). After mixing well, serve as a chocolate cheese mousse. filling

9. Spread a piece of sponge cake on the bottom of the 7-inch square cake tin. Dip the rum syrup with a brush, and evenly brush it on the cake slice; pour 1/3 of the chocolate mousse filling and smooth it with a spatula; spread the second cake slice and gently flatten it. Also brush with a layer of rum syrup

10. Pour 1/3 of the chocolate mousse filling, smooth it, spread the third slice of cake, brush with rum syrup, and pour in the remaining chocolate mousse filling. Use a spatula or cake spatula to smooth the surface of the mousse filling-try to smooth it out as much as possible. Put the finished cake in the refrigerator for 4 hours, then it can be demoulded

11. When demolding, cover the mold with a hot towel or blow it with a hair dryer to easily demold. The side of the cake after demoulding may not be flat, you can use a knife to slightly modify it, scrape off the mousse filling stuck to the outer layer of the cake slice, so that the side of the cake shows a clear layer; on the top of the cake, use a knife to mark out 5*5 small square

12. First put half (50 grams) of butter cream (click here for the method) into the piping bag, and use the star-shaped flower mouth to squeeze the butter flowers on the small squares on the surface of the cake. Every squeeze one empty space, leave a space to squeeze the chocolate cream flower; add the other half of the cream frosting to 5 grams of cocoa powder, beat evenly with a whisk to form a chocolate cream frosting. Put the same into the piping bag, and squeeze out the chocolate cream flowers in the remaining space. Finally, put half a pistachio nut on top of each cream flower, and the cake is complete

Tips:

1. Without isinglass powder, you can use the same amount of gelatin flakes. Soak the gelatine slices in cold water, remove them and heat them into a liquid in a small bowl, then add them to the chocolate mixture;
2. The chocolate mixture is relatively thin when it is not completely cooled, and must be refrigerated to thicken before it can be mixed with the whipped cream. But don't refrigerate for too long, otherwise the chocolate mixture will set. If the mixture is solidified, it can be heated and stirred in water to make it melt to a suitable thickness;
3. Egg-separated sponge cake base, you can also substitute 25-30 grams of cocoa powder for the same amount of flour to make a chocolate-flavored sponge cake base;
4. For the surface decoration of the nuts, in addition to pistachios, you can also use hazelnuts, finely chopped walnuts, almonds and other nuts you like;
5. Chocolate mousse filling with cream cheese. Although the amount of cream cheese is not much, it can make the mousse filling have a thicker and mellow taste, which is very delicious. Cream cheese can also be omitted. If omitted, put the milk, sugar, and chopped chocolate directly into a small pot to boil, and then proceed to the next step.