#trust之美#chocolate Mousse Cup Cake
1.
Weigh various materials, prepare tools, and preheat the oven to 170 degrees for 10 minutes
2.
Spread the melted butter (outside the portion) with a brush all over the inside of the Baoermec mold, so that it is easier to demold
3.
Add the fine sugar and honey to the eggs in the egg beater
4.
Whisk with an electric whisk
5.
Send to the degree that the lines are clear, the egg beater is lifted, it will not drip easily, and the dripping patterns will slowly merge
6.
Sift in low-gluten flour
7.
Stir from the bottom with a cross, mix well until there is no dry powder
8.
Pour the salad oil along the edge of the bowl and mix well
9.
Pour into the Baoermeike mold and fill it up
10.
10. Put it into the middle of the oven and bake for 15-20 minutes at 170 degrees.
11.
11. Take it out of the oven, gently shake the Baoermeike mold from all directions while it is hot, and try to turn the finished cake slightly by hand
12.
12. The inverted button is released from the mold, the mold is very clean, the edges of the cake are neat and intact, and they are placed on the drying net to cool
13.
13. At the same time, melt 70 grams of dark chocolate over a low fire, remove from the heat, add a little whipped cream and mix thoroughly (or not)
14.
Pour on the outer wall of the cake
15.
The remaining dark chocolate (there is still warm), add the remaining whipped cream, melted gelatine slices with a little water and caster sugar, stir well until the gelatine is completely melted into a mousse liquid
16.
16. Pour into the cup, about eighth full
17.
Put a little whipped cream or yogurt into a cut-out piping bag. After drawing the garland effect on the surface, refrigerate for 2 hours or freeze for half an hour in the refrigerator.
18.
When the mousse is completely set, take it out and put on the "cup handle" made of chocolate.
Tips:
1. If you want the cup surface to be smooth, you can repeat the glaze once
2. After the baked cake is turned upside down, the bulging part at the bottom can be flattened slightly
3. The amount of sugar can be increased as appropriate. Because it is for children, the mousse is reduced in sugar. From the outer layer to the inner layer, the sweetness is decreasing.