Chocolate mousse cake, one of the more common cakes. Mousse is a custard-style dessert that can be eaten directly or as a cake layer. Cream and coagulants are usually added to create a thick, frozen-like effect.

Mousse is transliterated from French. Mousse cake first appeared in Paris, France, the capital of gourmet. At first, the masters added various accessories to the cream to stabilize and improve the structure, taste and flavor, so as to make the appearance, color, The structure and taste are rich in changes, and it is more natural and pure.

A birthday cake in black and white is a good choice for your friend's birthday. The mousse cake made of rich and mellow dark chocolate and silky and soft white chocolate has a dense and delicate taste, and the deep and sweet chocolate flavor melts in the mouth. Simple style is also suitable for boys or cool girls.

Here are the production methods for you, come take a look and start cooking!

Chocolate cake part:

1. Line a baking tray with white paper

2. Sift low-gluten flour + sugar-free pure cocoa powder with a strainer

3. Separate the egg yolk from the egg white (the egg whites should not get in the egg yolk, water and oil)

4. Add the lemon juice and half of the caster sugar to the egg whites, beat at medium and high speed for 2 minutes

5. Add the remaining caster sugar and continue to beat at medium and high speed until the ends stand upright (dry foam)

6. Add the egg yolks to the meringue, mix well at low speed

7. Add the cocoa flour in 2 batches, and mix quickly and evenly by cutting and mixing

8. Pour the batter into the baking pan and spread it evenly with a knife

9. Finally, use the bracket to smooth it out, and tap it on the table a few times before entering the furnace.

10. Bake in an oven preheated to 170°C for 16-18 minutes (pat the surface dry and elastic)

11. After it comes out of the oven, move it to the iron wire rack and tear the baking paper all around, and let it cool down for later use.

Mousse part:

1. Use an electric egg beater to beat 300g of animal-based fresh cream at low speed to 8 distribution and put it in the refrigerator for later use (not flowing)

2. Chop the chocolate

3. Soak gelatin in blisters for soft use

4. 90g of animal-based fresh cream is heated to boiling

5. Add the soaked gelatin and mix well

6. Pour the boiled animal-based whipped cream into the chocolate and slowly melt and mix to form a chocolate sauce

7. Pour the chocolate sauce into the whipped cream and mix well

8. Pour the chocolate chiffon cake film into the finished chocolate mousse and level it

9. Put it in the refrigerator for about 4-5 hours until it solidifies

Follow the steps above and you can get a delicious chocolate mousse cake, enjoy it as soon as possible!