Two-color Chocolate Mousse Cake

Two-color Chocolate Mousse Cake

1. Prepare the ingredients for the cake body.

2. Separate the yolk and egg whites.

3. Add oil, water and 10 grams of sugar to the basin, and heat over water until the sugar melts.

4. Add cocoa powder and stir well and remove from heat.

5. Add dark chocolate chips while hot and stir well.

6. Sift in low-gluten flour and mix well.

7. Add egg yolk and mix well.

8. Add the remaining fine sugar to the egg whites, and use an electric whisk to beat until it is wet and dry.

9. Take one third of the egg white into the cocoa batter and mix well.

10. Pour the remaining egg whites and mix well to form a smooth batter.

11. Pour into the baking dish and shake to remove bubbles.

12. Put it into the preheated oven at 170 degrees for 25 minutes. Let cool after baking for later use.

13. Use mousse rings to cut out a suitable size cake for later use.

14. Prepare the ingredients for the dark chocolate mousse layer.

15. Heat the milk until it bubbling off the fire.

16. Pour into chopped dark chocolate and mix well.

17. The whipped cream is delivered to six with an electric whisk.

18. Add some whipped cream to the dark chocolate sauce and mix well.

19. Pour in the remaining whipped cream and mix well.

20. Pour the mixed mousse into the mold with the cake slices, and freeze in the refrigerator for one hour.

21. Prepare the ingredients for the white chocolate mousse layer.

22. Gelatine tablets are soaked in cold water to soften.

23. Heat the milk until small bubbles are poured into the chopped white chocolate, mix well, then add the soft gelatin slices and mix well.

24. Whip the whipped cream to six to distribute.

25. Add the white chocolate sauce and mix well.

26. Pour on the dark chocolate mousse layer.

27. Prepare the ganache ingredients.

28. Cut the dark chocolate into a bowl.

29. Pour in the boiling whipped cream.

30. Stir quickly and evenly.

31. Pour on the white chocolate mousse layer and put it in the refrigerator overnight.

32. Take out the frozen mousse and put a hot towel around the mold to release it.

Tips:

1. Please choose high-quality pure cocoa butter chocolate, otherwise the taste will be greatly reduced.
2. When baking chocolate chiffon cakes, you can use a 6-inch round mold or a small baking pan. The cake I bake with a 28*28 golden plate is thin, because my family likes thick mousse.
3. The mousse completely relies on the coagulation power of the chocolate itself, so please freeze and shape the finished mousse cake.
4. When demoulding, apply a hot towel on it, don't take too long, otherwise it will be easy to dissolve.
5. The mold I used is a 14 cm square mousse ring (UN27201), and the recipe is exactly one amount.