Chocolate Mousse Cake

Chocolate Mousse Cake

Introduction:

"This chocolate mousse is based on rice bud's various recipes on the Internet and combined with his own experience. In addition, the square mousse mold used by rice bud is not very big, which is about the size of a six inch mold. Moreover, rice bud cuts the cake thin. If you just cut the cake into two pieces, it will be a little thicker, and the filling will not be enough. Friends should pay attention to the mold when operating. "

Production steps:

Step 1: first make a cocoa Chiffon Cake bottom: beat the yolks well.

Step 2: add lemon juice, salad oil, a little salt, add twice sifted cocoa powder, mix well.

Step 3: 3. Sift in the low powder.

In step 4, don't mix the yolk unevenly.

Step 5: add 90 grams of sugar into the protein three times, beat until hard foaming; at this time, preheat the oven at 150 ℃.

Step 6: pour 1 / 3 of the protein paste into the cocoa egg yolk paste and stir it up and down like a stir fry.

Step 7: pour the batter into the remaining protein, mix well and pour it into the mold. In the middle layer of the oven, bake at 150 ℃ for 30 minutes, bake at 170 ℃ for 30 minutes. After baking, put it out of the oven immediately and cool it for 30 minutes.

Step 8: cut the roasted kekeqifeng according to the size of the mousse, cut it into two pieces, and lay one piece to the bottom.

Step 9: beat cream to six and distribute. Refrigerate.

Step 10: mix milk, lemon juice, fish glue powder and twice sifted cocoa powder evenly, heat it to 80 ℃ over low heat, cool and set aside.

Step 11: dissolve the dark chocolate in water and press it into chocolate pulp with a fork.

Step 12: mix the milk fish glue powder solution and chocolate solution, stir evenly, and cool until it is not hot.

Step 13: mix with whipped cream.

Step 14: stir well and the chocolate mousse filling is ready.

Step 15: pour half of the mousse into the mousse mold, lay a layer of cake, pour in all the remaining mousse stuffing, and refrigerate for 6 hours.

Materials required:

Egg yolk: 60g

Protein: 150g

Whole egg: one

Vegetable oil: 60 ml

Lemon juice: 40 ml

Salt: a little

Fine granulated sugar: 20g + 90g

Low gluten flour: 65g

Cocoa powder: 30g

Corn starch: 8g

White vinegar: 5 ml

Cream: 250 ml

Pure milk: 100ml

Dark chocolate: 90g

Sugar: 80g

Fish glue powder: 10g

Note: adding cocoa powder to mousse stuffing can make the flavor of mousse stuffing more rich.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: other