Chocolate Mousse Cake ethereal

Published Feb 6, 2023 at 19:01pm ET

Food Material List

1 Egg 2
2 Cocoa powder 6g
3 Granulated sugar 40g
4 hot water 40ml
5 Edible oil 30ml
6 Low powder 50g
7 Unsalted butter 200ML
8 Milk chocolate 100g
9 milk 35ml
10 Gelatin sheets 10g

Operational steps

1 Gelidine tablets cold blister soft standby
2 Separation of yolk and egg white in an anhydrous and oil-free container
3 Whisk egg yolk with 10g sugar until light in color
4 Mix cocoa powder with hot water until no particles are found.
5 Whisk egg yolk with cooking oil
6 Mix cocoa liquid with yolk liquid and mix well.
7 Sift the cocoa paste into starch and beat well.
8 Whisk the egg white until the fish eye is bubbly, then add sugar three times to whisk it, and open it evenly every time you add sugar. Finally, beat until the beater can pull up the upright sharp corner.
9 The protein paste was added into the cocoa paste three times, and was stirred evenly each time. Pour in 6 inch cake mould, preheat oven 170 degrees Celsius, bake in oven 170 degrees Celsius for 35 minutes.
10 After the cake is baked, pour it upside down until it cools. Cut the cake into two pieces, and cut off the outside circle.
11 Milk + chocolate melts in water
12 Dehydrate the soft gelatin tablets, add some milk and melt them in water. Pour in chocolate mixture and mix well.
13 Whisk light cream slightly until foamless and slightly thinner. Mix well with chocolate gelatin solution.
14 Place a layer of cake at the bottom of the bottom of the mould, pour a layer of Mousse liquid, put another layer of cake, and eventually pour all Mousse liquid into the refrigerator to smooth it out, and put it in the refrigerator for about 4 hours to take out.
15 Demoulding. I didnt use a hairdryer to blow around the mould this time, so its a bit ugly to come out.
16 To make up for it, top it with a layer of cocoa powder and color needles
17 Its like this! Forgive me for not slicing my sandwich cake, haha! Although the appearance is not terrible, the taste is really great!

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