[rich Black Chocolate Mousse Cake]

[rich Black Chocolate Mousse Cake]

1. Preparation: mix low-gluten flour and cocoa powder and sieve twice, set aside

2. Preparation: Spread a layer of tin foil on the bottom and around the inside of the mold according to the shape of the mold, and set it aside

3. Add a few drops of lemon juice to the egg whites, add in caster sugar (60g) in batches and stir until it becomes a wet foaming state, put it in the refrigerator, and set aside

4. Heat the butter in water to melt it into a liquid

5. Put the egg yolks in another pot, add fine sugar (30g), and beat until the volume is enlarged and the color becomes lighter.

6. Add liquid butter to the egg yolk paste in batches and beat evenly

7. After pouring all the butter, continue to beat the egg yolk with a whisk until thick

8. Take 1/3 of the egg white and pour it into the egg yolk paste

9. Stir evenly

10. Pour it back into the egg white bowl

11. Continue to stir evenly

12. Pour the sifted powder

13. Stir evenly

14. Pour into a mold with tin foil, and smooth the surface

15. Put it into the lower layer of the preheated oven, 170 degrees, 15~20 minutes, take out the tin foil, let cool and set aside

16. Let's start making the mousse liquid: Preparations-cut the dark chocolate into small pieces

17. Preparations-soak the gelatine tablets in cold water to soften

18. The cream cheese softens at room temperature, then heat and beat until smooth

19. Pour the milk while stirring

20. Beat until fully mixed and homogeneous

21. Add dark chocolate chips

22. Stir while heating on a low heat, turn off the heat when it boils, set aside to cool slightly, and set aside

23. Add 75g of fine sugar to the egg yolk

24. Pass until the color becomes lighter

25. Pour the chocolate cheese liquid into the egg yolk while stirring

26. Whipped evenly

27. Put the soaked gelatin slices in a small bowl

28. Heat over water to melt into gelatin liquid

29. Pour into the cheese and egg yolk liquid

30. Whisk evenly, put in the refrigerator until thickened

31. Whip the whipped cream until lines appear

32. Pour into the cheese liquid

33. Whisk evenly and the creamy mousse is ready

34. Next, make rum syrup: Put 30g of caster sugar and 35g of water into the pot together

35. Heat and heat until the sugar is completely melted

36. Pour out and let cool, add 5m of rum

37. Mix thoroughly and serve as rum syrup, set aside

38. Start making mousse cake: take the finished sponge cake, cut into slices of appropriate thickness, put it in a square mold, and brush with a layer of rum syrup on the surface

39. Pour the creamy mousse liquid, smooth the surface and put it in the refrigerator for half a day, the mousse liquid will solidify into a solid

40. Take out the mold, heat it with a hair dryer around it, it can be easily demoulded, cut into pieces and eat it, or you can eat it with fruits according to your preference

Tips:

1. When making a cake base and adding butter to the egg yolk paste, pay attention to mixing thoroughly each time before adding the next butter;
2. To make the cake base, add butter to the egg yolk and continue to beat until it is thick: If it is not beaten to a thick state, it will be easy to defoam when it is mixed with the egg white in the next step; I will do it this time Made this mistake, which caused the sponge cake to be unsuccessful