Air Chocolate Mousse Cake

Overview

This mousse cake is very different from other mousse cakes (please refer to another strawberry mousse cake I made). Its texture is lighter, closer to the feeling of air, and has a truly soft texture that goes into your mouth. It is also a free mousse cake. This one does not use cream cheese at all, and does not solidify with gelatin sheets. Instead, it relies on chocolate and whipped protein to create a fluffy feeling. It is a very novel feeling. Friends who like baking are definitely worth trying the air chocolate mousse cake.

Tags

• baking
• children
• cake
• afternoon tea
• cocoa powder
• egg
• low gluten flour
• salad oil
• whipping cream
• white sugar
• dark chocolate
• milk
• water

Ingredients

Steps

1. 1 Bake the cake slices first, use tin foil to press out a 6-inch disk shape along the 6-inch pizza pan, set aside,

   

2. 2 Separate the egg whites from the yolks,

   

3. 3 Add low-gluten flour, cocoa powder, salad oil and milk to the egg yolks,

   

4. 4 Stir evenly,

   

5. 5 Add 13g of white sugar to the egg whites,

   

6. 6 Whip egg whites,

   

7. 7 Whisk until stiff peaks form, (can lift an upright triangle.)

   

8. 8 Add 1/3 of the egg whites to the egg yolks prepared previously, stir evenly,

   

9. 9 Pour in the remaining egg whites and mix evenly (be sure not to stir in circles, as it will defoaming, and the cake will not be very fluffy if the foam is defoamed)

   

10. 10 Pour into the previously prepared mold and bake in a preheated 180 degree oven for about 7 minutes,

    

11. 11 Mix egg yolks, water and 10g white sugar evenly,

    

12. 12 Heat over water until thick. (Don't make it too dry, otherwise the mousse will be difficult to flow. As shown in the picture, it is a bit dry. Add some water to make it thick.)

    

13. 13 Melt the chocolate over water (just use hot water, no need to continue heating)

    

14. 14 Add the thick egg yolks to the chocolate liquid and stir evenly,

    

15. 15 Whip the cream until clear lines appear, add the cream into the chocolate liquid in three batches, stir evenly each time and add the next time,

    

16. 16 Whip the egg whites until they reach soft peaks. Add the same mixture to the previous step in three batches and mix evenly.

    

17. 17 The prepared mousse liquid will look like the picture,

    

18. 18 Cut the baked cake into the shape of the mold, and then cut it into two halves, one larger and one smaller,

    

19. 19 Place the big one at the bottom, pour an appropriate amount of mousse liquid,

    

20. 20 Just cover the cake,

    

21. 21 Then put in smaller cake slices and pour the mousse liquid in the same way until it covers the cake slices.

    

22. 22 This amount of mine can make 4 4-inch cakes. (Very small cakes) The finished cakes can be taken out after 4 hours in the refrigerator.