Lots of steps for a double cheese chocolate cake
Make a sponge cake layer, a chocolate cheese layer, a plain cheese mousse layer, and a cocoa cake crumb layer
The production process is quite cumbersome, but I still highly recommend that you guys definitely give it a try, because it's definitely worth it!
My daughter from snacks I made cakes, and every time said that the cakes made by my mother were delicious
This time I tasted it, my eyes widened and I didn't say anything for half a day, and after a while I said, "Hmmm ~ ~ ~ it's so delicious, this small piece of cake I have to eat at least half an hour, I want to slowly enjoy its delicious ..."
Ha, you also feel its delicious taste ~ ~ ~
This can make 1 6 inch live bottom cake mold (or 6 inch mousse ring)
6 inch cocoa sponge cake:
2 eggs
Sugar 65 g
Low gluten noodles 55 g
Favna cocoa powder 15 g
30 g milk
Cheesecake layer:
Dark chocolate (85% cocoa butter) 70 g
Cream cheese (softened at room temperature) 190 g
Zero caramel 35 g (can be replaced with granulated sugar)
Low gluten flour 6 g
Light cream 40 g
Whole egg mixture (room temperature) 70 g
Original cheese mousse layer:
Mascarpen cheese 90 g
Light cream 210 g
Rum 5 g (no omittable)
Zero caramel 40 g (can be replaced with granulated sugar)
Drinking water 38 g
2 egg yolks (can be eaten raw)
Gilliptin tablets 5 g
method:
Let's start with the cocoa sponge cake
Place 2 eggs with 50g of granulated sugar in a beaten egg bowl
Put the beaten egg pot into the pot to heat the hot water, beat the egg liquid with the beaten egg, so that the egg liquid is kept at about 45 degrees (the whole egg liquid is difficult to send, keeping this temperature is easier to pass)
Start with high-speed whisking, and finally be sure to switch to low-speed whipping, so that the egg yolk paste will be delicate and there will be no large bubbles. When the whisk is lifted, the egg paste slowly drips, dripping on the surface in the shape of a ribbon and not easy to disappear
Add warm milk and stir gently a few times, without over-stirring to avoid defoaming
Sift in low powder and cocoa powder
Gently shake well, taking care to avoid defoaming
Paste the cake into the mold, put in the preheated oven at 180 degrees for 10 minutes and turn 170 degrees for 20 minutes
Let cool and remove the cake with the help of a mold release knife
Cut out a 1.5 cm slice from the middle of the cake and set aside, and the rest of the cake is packed in a sealed bag and refrigerated (finally)
Spread oil paper on the bottom and sides of the 6-inch cake mold and put the cake slices into it
The cream cheese softens at room temperature and adds 0 caratose
Hit at high speed until particle-free, smooth and fluffy
Add the egg mixture two to three times, each time absorbing it well before adding the next serving
Add light cream to the cheese batter twice
Stir to combine
Place the chocolate in a container
Heat throbbed in hot water
Add the chocolate paste to the cheese batter and stir well
Sift in low gluten flour
Stir well
Pour into the mold and smooth the surface
Bake at 150 degrees in the preheated oven for 30 minutes, cool slightly at room temperature, then refrigerate
Next make the cheese mousse layer
Soak the gelatin tablets in ice water until soft and set aside
Can be mixed with raw egg yolks with water and 0 calories
Stir to a slightly lathered state
Add room temperature-softened mascarpone cheese and rum to the egg yolk solution, stir well, soak the soft gelatin flakes to remove the water, add 20 grams of drinking water, microwave until the gelatin slices melt into a liquid, and add to the egg yolk cheese liquid
Beat the light cream to 7 dispenses and add it to the egg yolk cheese paste two to three times, taking care not to cool the light cream too cold, otherwise it may cause the cheese paste to solidify
To make sure the cheese paste was delicate enough, I sifted it through
Pour the cheese paste into the mold and gently shake the mold so that the surface of the mousse paste is flat. Be sure to leave a small bowl of mousse paste and remember to !!!!!!
Put the cake and the remaining small bowl of mousse paste in the refrigerator and refrigerate it overnight, covering the surface with plastic wrap to prevent skewers
Break the previously frozen cake into small pieces, place in a blender or blender and whisk for 10 seconds until the cake becomes crumbs
Remove the cake from the mold and tear off the oil paper
Remove the small bowl of mousse paste left behind, microwave it for a few seconds until the mousse paste thickens, and then spread evenly on the surface of the cake and around the area
Layer the surface and edges with thick cake crumbs, then refrigerate for an hour before you can eat