Chocolate Mousse Cake

Chocolate Mousse Cake

Introduction:

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Production steps:

Step 1: make cake layer: put four egg yolks and egg white into two clean containers separately (four egg yolks, two of them are broken)

Step 2: add 10 grams of sugar to the yolk

Step 3: add another 40 ml of vegetable oil

Step 4: add another 60 ml of milk

Step 5: beat the egg white, add 1 / 3 of white granulated sugar, that is 15g (you can add a few drops of lemon juice or white vinegar, forget to add this time)

Step 6: add 15g white granulated sugar when the foam is fine

Step 7: add the last 1 / 3 (15g sugar) when there are lines

Step 8: whisk until straight sharp corners appear on the head of the beater, and the batter is finished

Step 9: beat the mixture of egg yolk, oil, milk and sugar with an egg beater until the mixture is even

Step 10: sift in the low flour and cocoa powder

Step 11: stir well to make yolk paste

Step 12: Take 1 / 3 of the egg white paste and pour it into the egg yolk paste. Turn it up and down and mix evenly. Do not draw a circle and stir

Step 13: pour in the remaining 2 / 3 protein paste and continue to stir in the same way until the cake paste is even and delicate

Step 14: spread oil paper on the baking tray, pour in the cake paste, smooth it, and remove bubbles

Step 15: oven 180 degrees, middle layer, 20 minutes, out of the oven inverted button, warm tear off the oil paper, cake layer is completed

Step 16: making biscuit bottom: digest biscuits, put them into fresh-keeping bags and roll them with rolling pin

Step 17: pour the melted butter into the biscuit crumbs and stir well to form small particles

Step 18: take the 8-inch cake mold, spread the biscuit crumbs on the bottom of the mold, and use a spoon to press and flatten it, put it in the refrigerator for refrigeration, and the bottom of the biscuit is ready

Step 19: soften 2 gelatins in cold water and melt them in heated milk

Step 20: add cocoa powder and stir well

Step 21: melt 80 grams of chocolate in water

Step 22: pour into 20% milk and stir

Step 23: whisk the cream with 45 grams of sugar until 6 seconds, then pour 22% of the chocolate milk into the cream

Step 24: stir the mousse solution evenly and it's ready

Step 25: take out the biscuit bottom and mold from the refrigerator, and pour 1 / 2 of mousse solution on the biscuit bottom

Step 26: trim the cake into a circle smaller than the mold size, and gently put it on the mousse solution (if the mousse solution is relatively thin, freeze it in the refrigerator for 10 minutes before taking it out)

Step 27: pour the remaining 1 / 2 of the mousse solution into the cake body, shake it gently to make the surface smooth, and then put it in the refrigerator overnight to solidify. If the time is tight, it can be frozen for 4 hours

Step 28: take it out before eating, put it on a bottle whose mouth is smaller than the bottom of the mold, blow 1-2 circles around the mold side with electric hair dryer, and then gently push the mold down to demould.

Materials required:

Low powder: 75g

Eggs: 4

Cocoa powder: 10g

Milk: 210 ml

Cream: 200ml

Vegetable oil: 40 ml

White granulated sugar: 100g

Digested biscuit: 225g

Butter: 60g

Chocolate: 80g

Gilding tablets: 2 tablets

Note: mousse liquid barely enough, but the mousse layer is thin, should use 250 ml cream

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet