chocolate mousse

Ingredient

Method

Cake : 蛋黄面糊~A蛋黄3个，植物油35ml，牛奶30ml，特幼面粉40克. 可可粉 1 tbsp/5g  蛋白霜~A蛋白3个，细砂糖45 克 Mousse: 5 tablespoons hot water 2 tablespoons pure cocoa powder 190g dark chocolate coin  450ml heavy cream, chilled  20g castor sugar 1/8 teaspoon salt  Chocolate glaze: 80g dark chocolate coin. 50ml water 20g butter.

Cake 1 蛋黄搅拌均匀. 2 分次加入混合好的油和牛奶，边加边拌匀 3 再加入低粉拌匀。备用 4 蛋白分三次加入糖打至湿性发泡 5  取1/3的蛋白霜加入可可蛋黄糊里，稍微拌合，再将其倒入剩余的蛋白霜里，混合均匀 6 倒入铺好油纸的6'烤盘中烤180度，25-30分钟左右即可取出。 7 待冷后, 切成2片,放入7'模具备用。 Mousse ~Combine the hot water and cocoa in a small bowl and set aside. Place chocolate in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, 2 to 5 minutes. ~Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form. Whisk cocoa mixture into chocolate.  ~Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula.  ~When no white streaks remain, spoon half of mousse onto cooled cake. Place another slice of cake onto the mousse, pressing gently.  Continue spoon the remaining mousse onto the cake. Smooth top with spatula and gently tap on counter to release any air bubbles.  ~Refrigerate for 4 hours. To remove from cake pan ,wipe inside edge of pan with a damp cloth or paper towel to remove any drips.  Chocolate glaze 把所有材料隔水煮至巧克力融化, 稍微冷却即可倒在蛋糕体上 , 放入冰箱冷藏定型。