Silky Chocolate Mousse Cake recipe-Chinese Food-best chinese food recipes-cooking food

Silky Chocolate Mousse Cake

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Mousse cake is more suitable for summer. I think our chicks may be chocolate control, ice cream, cake and bread. They like chocolate taste or cocoa taste. When I see them, their eyes are straight. The bottom of the cake is made of Qifeng cake. So Qifeng's softness is consistent with mousse's silky taste. The purity of chocolate is 50% +. My mousse mold is adjustable in diameter. You don't have to cut the cake into small pieces. If you use a regular mousse circle or Qifeng cake mold that can't be adjusted, all the dosage needs to be adjusted. Reduce the dosage properly. Cut the cake slices in a circle. How can a circle of mounting on the surface be round? Before mounting, use mousse circle or round cutting die to make a round trace on the surface of the cake. Do you think it's not round? Ha ha.

Cooking ingredients

six inch Qifeng (or sponge) cake blank:one

surface decoration -:8

light cream:50g

sugar:4G

chocolate chip:moderate amount

Cooking Steps

Step1:Cover the bottom of mousse ring with thick tin paper to prevent the mousse paste from exposing. Put it on a flat plate. Cut the cake into three pieces. Lay the bottom first. Keep a little distance from the mold. Then it can be completely covered by mousse paste. Otherwise, it will become a naked cake.

Step2:Chocolate, milk and sugar togethe

Step3:Hot water meltin

Step4:Gilding tablet is soft with ice wate

Step5:Take out the gelatine tablet. Control the water content. Put it into the chocolate paste. Melt it. Set asid

Step6:Chocolate paste with gildin

Step7:Good light crea

Step8:Whipped cream. Six parts. Slightly striate

Step9:Mix a small amount of cream and chocolate paste evenly. Note that the chocolate paste cannot be hot at this time

Step10:The rest of the cream is mixe

Step11:Mixed stat

Step12:Then put the third mousse paste on the cake slice just now. Put it in the freezer for five minutes. Then put the second cake slice. Put the second mousse paste in the freezer for five minutes. Take out the third cake and the rest mousse paste. The surface is basically flat. Put it in the refrigerator for more than 8 hours.

Step13:Refrigerated mousse. Take off the tinfoil. Heat it around the mousse ring with a blower. Do not spend a long time at a time. Test until it can be easily demoulded.

Step14:Then send the cream to jiudi for distribution. In the dry foaming state, put it into the mounting bag. I use a six tooth flower mouth to extrude a circle of shellfish flowers. Leave a little bit of it in the middle. Sprinkle it with crispy skin and refrigerate it. Or eat it right away.

Step15:It would be better if there were mousse hems and ribbons. It's perfect. The homemade birthday cake that can't be bought outside. It's also quite outstanding as a snack cake.