Chocolate mousse cake
Overview
I especially like all coffee-flavored desserts. The mousse cake made with dark chocolate has a very unique taste. On a warm afternoon, cut a piece of cake, grind it with your own coffee, and hold a book you like. Do you like this kind of afternoon?
Tags
Ingredients
Steps
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Cut off the sides of the chocolate chiffon cake, just one circle smaller than the cake mold, and then cut into two pieces.
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Soak 80 grams of milk in the isinglass until soft. After soaking, put the isinglass in a pot over water and melt.
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Dark chocolate is also melted over water.
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Add 30g of whipped cream to 30g of sugar and beat until slightly textured.
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Pour the melted gelatine liquid into the dark chocolate liquid and stir evenly.
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Pour the melted chocolate into the whipped cream and stir evenly.
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The chocolate mousse filling is ready.
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Place a piece of cake into the removable bottom mold and pour half of the mousse filling into it.
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Add another slice of cake and pour in the remaining mousse filling.
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Cover with plastic wrap and place in the refrigerator for at least 4 hours.
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Add 8 grams of cocoa powder to 20 grams of cold water and stir evenly. Then add gelatine powder and put it in a pot over water to melt.
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This is the liquid in the cake mirror.
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Refrigerate for 1 hour, then take out the cake. Use a spoon to pour in the gelatin liquid one spoon at a time.
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All the mirror-coated cakes are placed in the refrigerator for 4 hours.
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Add 10 grams of sugar to 100 grams of whipping cream and whip until it reaches a decorative state. Put into piping bag and set aside.
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After 4 hours, take the cake out of the refrigerator, place the cake film on top of a tall cup, and blow it around with a hair dryer to easily remove it from the mold.
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Use a piping tip to pipe a circle around the outside.
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Then fill the middle completely and sprinkle with cocoa powder.
