Chocolate Cheese Mousse Cake(qiao ke li nai lao mu si dan gao )

Chocolate Cheese Mousse Cake

Introduction:

"My little granddaughter is 11 years old this year. She took the train from Ningxia to Shandong for a holiday. The next day she came here was her 11th birthday. She said that she wanted to eat the cake made by her grandmother for a long time. She liked to eat any kind of cake, as long as it was made by me. I said on such a hot day, how about making a cold mousse cake? The little girl said that my mother bought it for me. The chocolate is delicious. Can you make it? Ha ha, look down, the chocolate mousse made by grandma is better than the one bought! When the cake was ready, I saw the smile on the little girl's face when she ate it. I asked her quietly, do you feel very happy? She nodded hard, eh

Production steps:

Step 1: soften cream cheese with water and add sugar

Step 2: beat the egg beater until smooth

Step 3: add the milk to the cream cheese in batches

Step 4: while stirring, slowly pour in the milk and stir well.

Step 5: put the yolk in another bowl and beat it with the beater until it is fluffy and light

Step 6: stir the milk and cheese into a small pot, break the dark chocolate into small pieces and put them into the small pot. Heat with low heat and stir continuously to make the dark chocolate melt completely until the liquid boils.

Step 7: slowly pour the boiling chocolate liquid into the beaten egg yolk and stir until well mixed.

Step 8: add the gelatine slices softened in cold water to the chocolate egg yolk mixture, stir until the gelatine slices are completely dissolved and refrigerate.

Step 9: whisk the cream to a textured state.

Step 10: remove the chocolate paste from the fridge.

Step 11: mix the chocolate paste with the whipped cream. Stir well to make the mousse filling.

Step 12: take out the baked cake, turn it upside down and cool it, then cut it into 3 pieces, and cut two of them into a circle of 1cm.

Step 13: take a large slice of the sponge cake and put it in the mold

Step 14: pour 1 / 2 of the mousse stuffing into the cake slice and gently shake to make the surface smooth. Put in the second piece of cake

Step 15: pour on the mousse stuffing, smooth the surface with a spatula and refrigerate for more than 4 hours (I spent the night in the refrigerator).

Step 16: take out the mousse cake from the refrigerator. The surface of the cooled cake is smooth and smooth. Blow the mold around with a hair dryer for about 1 minute to demould.

Step 17: sift the moisture-proof cocoa powder,

Step 18: sift out the desired pattern with flower pieces

Materials required:

Dark chocolate: 80g

Milk: 200g

Cheese: 40g

7 inch sponge cake body: 1

Gilding tablets: 8g

Egg yolk: 2

Cream: 135g

Fine granulated sugar: 25g

Note: how to cut the mousse cake beautiful, tell you oh, don't be afraid of trouble, flat knife, the thinner the better (not serrated knife) in the fire light fire, quickly under the knife, clean and then under the knife, so as to cut neatly. This mousse cake has the best taste when it is refrigerated. If you can't finish the cake, you should put it in the refrigerator in time and take it out. Only when you keep the best taste and time can you taste happiness!

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Qiao Ke Li Nai Lao Mu Si Dan Gao