Cake ingredients: white sugar 80g (20g added egg yolk, 60g added protein), low-gluten flour 70g, cocoa powder 15g, pure milk 40ml, corn oil 40ml, eggs 4, lemon juice a little. Mousse paste material: 250g of cream cheese, 150ml of animal light cream, 75ml of water, 75g of white sugar, 2 egg yolks, 10g of gelatin tablets. |Embodiments & Accessories |Cherry, Dark Chocolate, Rum, Latte
<Cake making part> Egg white and egg yolk are separated. First, 20 g of sugar is added to the egg yolk. The egg beater is melted until the sugar is melted. The milk is added in three portions, and the corn oil is stirred evenly.
<Cake Making Portion> The cocoa powder and flour were sieved and stirred evenly by a manual egg beater. At this point, the oven will be warmed up for a few minutes, and the fire will be 180 degrees.
<Cake making part> Add a little lemon juice to the egg white, 60 g of white granulated sugar (completed in three times), then send it, and after three times, put the protein into the batter and mix it evenly.
<Cake Making Section> The cake paste is poured into an eight-inch square cake mold, placed in a preheated oven, fired up and down 140 degrees, baked on the bottom for 25 minutes, and turned on and off for 170 minutes for 25 minutes.
<Cake Making Section> The baked cake is taken out of the oven and quickly buckled. After cooling and demoulding, two cake pieces are pressed out with a 6-inch square mousse mold and a small circular mold. Each piece of cake is cut flat from the middle with a knife, as shown in the figure, and then cut into two pieces.
<Mousse paste making part> The gelatin sheet is cut into small pieces and then placed in cold water to soak.
<Mousse paste making portion> Two egg yolks were taken to a thick state by a manual egg beater.
<Mousse paste making part> Water, white sugar together put into the pot to boil, turn off the fire, boiled into sugar water.
<Mousse paste making portion> Slowly pour the syrup into the egg paste and whipped the egg paste while pouring. After all the syrup has been poured, use the electric egg beater to continue to whipping for five or six minutes until the temperature of the egg yolk paste drops, and the temperature of the palm is almost the same.
<Mousse paste making portion> Another pot is taken, poured into cream cheese, and whipped with an electric egg beater to smooth. After the cream cheese is set, mix it with the egg yolk paste and mix well.
<Mousse paste making part>Pour off the cold water in the gelatin film to melt the heat-insulating water, then pour the gelatin liquid into the paste and mix well.
<Mousse paste making portion> The whipped cream is sent to the soft foaming, and the texture is just present. Then pour into the mixed paste and mix well (Mousse paste is finished).
Mix latte coffee (15 ml) and rum (15 ml) into coffee wine for use.
The bottom of the tin foil is wrapped at the bottom of the mousse mold. A piece of cake is placed on the bottom of the mold, and then a layer of coffee wine is applied to the cake.
Pour a layer of mousse paste, then repeat the above operation, and finally fill the mold with mousse paste, smooth and put it in the refrigerator for overnight (or 5-6 hours).
When eating, take the cake out of the refrigerator, demould it, sprinkle the chocolate on the surface, put the cherry, and embellish it.
At this point, the chocolate mousse cake is finished.