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

Chocolate Mousse Cake

Introduction:

"I like the cold taste. It's not as greasy as cream cake. It's delicious."

Production steps:

Step 1: mix the eggs and sugar

Step 2: until the batter is lifted, the falling liquid will not disappear easily

Step 3: sift the flour and cocoa powder, add the almond powder into the egg paste, cut and mix well

Step 4: add water and mix well

Step 5: add oil and mix well

Step 6: pour it into the mold, shake out the bubbles, and put it in the preheated oven at 170 ℃ for about 25 minutes

Step 7: sugar 15 grams, water 50 grams, coffee 2 grams, cocoa powder 1 gram, mix evenly is coffee liquid

Step 8: add the milk to the pan and heat over low heat

Step 9: mix the yolk and sugar and pour into the milk

Step 10: cook until thick

Step 11: add the softened gelatin tablets

Step 12: add dark chocolate

Step 13: whisk the cream to 60%

Step 14: pour the chocolate into the cream

Step 15: divide the cake into two pieces, take one piece and apply coffee liquid on it

Step 16: pour in the mousse solution

Step 17: take another slice of coffee, pour in the remaining mousse, and refrigerate for more than 4 hours

Step 18: finished product

Materials required:

Eggs: 2

Low powder: 50g

Cocoa powder: 2G

Water: 15g

Sugar: 60g

Almond powder: 10g

Coffee: 2G

Salad oil: 10g

Milk: 125g

Cream: 100g

Dark chocolate: 70g

Egg yolk: 1

Sugar: 15g

Precautions: 1. Soak the diced Geely in cold water in advance. 2. Beat the yolk in place, otherwise it will affect the formation of the cake. 3. Do not circle the flour, cut and mix evenly

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Qiao Ke Li Mu Si Dan Gao