Chocolate Mousse Cake (6 inches) amazing

Published Jul 19, 2020 at 22:18pm ET


Chocolate Mousse Cake (6 inches) amazing

I love all the desserts with chocolate taste. I want to make chocolate mousse cake for a long time. Finally, I bought all the ingredients and started to work. When you eat your own chocolate mousse, happiness spreads through your mouth.

Food Material List

  • 1 Cocoa Qifeng Cake
  • 2 Egg 2
  • 3 Sugar powder (protein) 30g
  • 4 Sugar powder (egg yolk) 10g
  • 5 Corn oil 30g
  • 6 Cocoa powder 6g
  • 7 hot water 40g
  • 8 Low-gluten flour 50g
  • 9 Chocolate Mousse
  • 10 Unsalted butter 170g
  • 11 Dark chocolate 100g
  • 12 milk 30g
  • 13 Gelatin sheets 2 tablets (10g)

Operational steps

  • 1 Separation of egg white and yolk. Watch out for oil and water in the egg bowl. Add the sugar powder and whisk the eggs by hand until the color is white.
    Chocolate Mousse Cake
  • 2 Cocoa powder is heated to water and stirred to form no particles. (Dont be too hot, or pour it into the yolk and it will boil the yolk.)
    Chocolate Mousse Cake
  • 3 Add corn oil to the yolk mixture and stir well.
    Chocolate Mousse Cake
  • 4 Pour the cocoa into the yolk mixture and stir well.
    Chocolate Mousse Cake
  • 5 Sift in low gluten flour and stir gently with a manual beater until no granules are found. (Actions should be light, do not over-mix, avoid tendons.)
    Chocolate Mousse Cake
  • 6 No particles.
    Chocolate Mousse Cake
  • 7 Beat the protein and add the sugar powder three times. When you add the 1/3 sugar powder to the rough bubble, add the 1/3 sugar powder when the foam is fine, add the last 1/3 sugar powder when the texture appears, and send it to the egg beating head, with an erect sharp corner, and reverse the egg bowl, and the protein will not fall off.
    Chocolate Mousse Cake
  • 8 Cut 1/3 of the protein cream into the cocoa paste and mix well. Mix the remaining protein cream and cocoa paste evenly.
    Chocolate Mousse Cake
  • 9 Do not stir in circles to avoid defoaming. Pour into the mould and shake out the bubbles. 170 degrees below, bake for 35-40 minutes or so. The temperature is adjusted according to the oven.
    Chocolate Mousse Cake
  • 10 After baking, remove the buckle immediately and cool it.
    Chocolate Mousse Cake
  • 11 Remove the mould after cooling and divide the cake into two pieces. If you want to be beautiful, cut the cake around one circle.
    Chocolate Mousse Cake
  • 12 Gelidine tablets are soft with ice blisters.
    Chocolate Mousse Cake
  • 13 Chocolate with milk, heated in hot water until chocolate melts.
    Chocolate Mousse Cake
  • 14 Water temperature should not be too high, stirring and melting.
    Chocolate Mousse Cake
  • 15 Drain the water from the gelatin slices and put them in the chocolate. Melt the gelatin slices with the remaining temperature. Fully melt the gelatin tablets. Cool and stand by.
    Chocolate Mousse Cake
  • 16 The light cream is whipped until the lines appear.
    Chocolate Mousse Cake
  • 17 Stir the cool chocolate mixture and light cream evenly. Chocolate should be cool or it will melt the whipped cream.
    Chocolate Mousse Cake
  • 18 Take a piece of cake and put it in the middle of the mould.
    Chocolate Mousse Cake
  • 19 Pour in 1/2 Chocolate Mousse solution, then add cake slices, and pour in remaining Chocolate Mousse solution.
    Chocolate Mousse Cake
  • 20 Shake and smooth the Muse surface. Put it in the refrigerator for at least 6 hours.
    Chocolate Mousse Cake
  • 21 Cover the mould with a hot towel and release the mould easily.
    Chocolate Mousse Cake
  • 22 Make some light cream and mount flowers for decoration.
    Chocolate Mousse Cake
  • 23 Cocoa powder or sugar powder can also be screened directly. (Moisture-proof, if you eat ordinary ones right away.) Decoration has always been my hard injury.
    Chocolate Mousse Cake

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Healthcare food category

Oven recipes, Snack, Meat 1, Braise, Creative dishes, Night snack, Cosmetic recipes


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