Chocolate is an indispensable ingredient on the little Li Dan dessert table, make a mousse cake with chocolate today!
by Little Li Dan
Sponge cake embryo
Low gluten powder 50g
Corn starch, cocoa powder 10g
3 eggs
Caster sugar 60g
Butter 20g
Chocolate mousse
Fresh milk 100g
2 egg yolks
Dark chocolate 150g
Animal light cream 250g
Caster sugar 20g
Fish film 1 piece (5g)
Coffee Li Jiao 5ml
1. Make sponge cake embryos first. Mix the egg with caster sugar and stir in water, remove the egg mixture from a low heat to 40 degrees.
2. Continue to stir at high speed until there are clear stirring and folding marks.
3, sift in three times into low flour, corn starch and cocoa powder, manually slowly stir evenly, do not stir excessively.
4. Stir slowly!
5: When the cake batter is ready, pour into a six-inch round mold, shake out the large bubbles, and bake in the middle of the 170-degree oven for 35 minutes.
6. Remove the cake blanks.
7: Slice and cut along the edges into a round cake. The cake embryo is ready.
8. Prepare the ingredients for the mousse cake.
9: Mix fresh milk and egg yolks and stir into a milk slurry.
10. Sieve the milk syrup.
11: Cut the chocolate into small pieces and melt them in water.
12: Pour the chocolate sauce into the milk syrup and mix.
13: Pour in the pre-soaked soft fish film and mix well.
14: Mix light cream and caster sugar until it reaches seven points, lift the blender liquid without dripping.
15: Pour the cream paste and liqueur into the egg paste and stir well. The chocolate mousse sauce was ready.
16, with a six-inch round mold, take a piece of cake embryo to lay the bottom, pour in half of the mousse sauce, then put in a piece of cake embryo, pour in the remaining half of the mousse sauce, put it in the refrigerator for six hours to release the mold.
You can add some fruit decorations! Delicious and eye-catching
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