Hot Chocolate Mousse Cake
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Heat the butter to melt the dark chocolate. Use 60-70 degrees hot water to melt the low-gluten flour, sift it, and mix with salt, soda powder, vanilla powder and set aside.
2. After the dark chocolate is melted, heat it with warm water to keep it melted, add butter and stir well, then add egg yolks and egg whites for later use.
3. Continue to keep warm in the water, add the cream and stir well, then add the mixed flour in 2 times and stir evenly for later use.
4. Add 2-3 drops of white vinegar to the egg white and beat with an electric whisk for 30 seconds, then add sugar in two times and beat until hard foaming.
5. Add the egg whites to the egg yolks in 2 times, stir evenly from top to bottom, pour into the cake mold, and smooth the surface.
6. Preheat the oven at 180 degrees and 180 degrees for the middle layer and bake for 15-20 minutes, then change to 170 degrees for 15-20 minutes.
7. After out of the oven, let it cool for 5 minutes and then use a spatula to make a circle around the cake model. Sprinkle cocoa powder or powdered sugar on the surface of the cake. Cut into pieces and serve with vanilla ice cream.
