[tomato Recipe] Chocolate Mousse-mousse Cake with A Sense of Air

[tomato Recipe] Chocolate Mousse-mousse Cake with A Sense of Air

1. First, according to the recipe and method of the chocolate egg splitting sponge, make a piece of chocolate egg splitting sponge cake

2. After the cake cools, cut out cake slices of appropriate size with heart-shaped mousse rings, then cut the thicker cake slices from the middle and divide them into two thin cake slices

3. Cut one of the cake slices into a small circle to make two cake slices, one large and one small

4. Then make the chocolate mousse filling. Pour the egg yolks, water and 10g of fine sugar into the egg-beater bowl and beat evenly with a whisk

5. Then heat it over a low heat and keep stirring until the egg yolk is thick, turn off the heat

6. Cut the dark chocolate into cubes, pour it into another egg-beating bowl, heat it over water and keep stirring until it melts into a liquid state.

7. Pour the cold egg yolk into the molten chocolate

8. Stir evenly, the temperature should not be too hot after the two are mixed, 35°~38° is the best

9. Whip the whipped cream with an electric whisk until the lines appear

10. Mix the whipped cream into the chocolate liquid in 2-3 times

11. Mix the two evenly by turning and mixing

12. The egg whites are added three times with fine sugar, and they are beaten to a wet foaming state that can pull out the bends and corners.

13. Mix the egg whites into the chocolate liquid in 2-3 times

14. Mix into mousse filling.

15. Spread the larger piece of cake on the bottom of the mold

16. Then pour the mousse filling until half full.

17. Spread smaller cake slices in the middle

18. Then pour the mousse filling until it is full and smooth the surface slightly.

19. Put the mousse in the refrigerator and refrigerate for 4 hours until it has solidified. After demoulding, decorate the surface and eat it.

Tips:

1 In making chocolate mousse fillings, temperature is very important. After the egg yolk is mixed with the chocolate, it is best to keep it at 35-38 degrees. If the temperature is too high, when mixed with whipped cream and egg whites, the whipped cream and egg whites will defoam and lose their light taste.
2 This mousse is not suitable for making with larger molds, such as 6 inches or 8 inches, because it is very delicate and cannot be divided. So use a small mold to make a small mousse for one person.
3This mousse does not use gelatin tablets and other coagulants. It relies on the nature of the chocolate itself to coagulate the mousse, so it is very tender. Before demolding, in order to avoid damaging the shape, you can put it in the freezer for 30 minutes to make the mousse a little harder, and then cover the periphery of the mold with a hot towel for a while, then the mold can be easily demolded.