Chocolate mirror cake

Overview

As the name suggests, mirror glaze means to spread it brightly and shine. It can be used not only to beautify desserts, but also has the charm of enhancing the cocoa flavor. The most typical one is the chocolate mirror glaze, which shines like a mirror. It will freeze into jelly immediately after freezing and can be stored in the refrigerator. The cocoa powder has a strong flavor, so don’t add too much. Instructions for use: Suitable for mousse or Bavaria and other creamy soft pastries, not suitable for cakes stored at room temperature. Therefore, I used it on chocolate matcha mousse this time, and the taste is amazing.

Tags

• baking
• cheese mousse paste
• chocolate mirror glaze
• matcha chocolate mousse
• original cake embryo

Ingredients

Steps

1. 1 Prepare a piece of original cake that is slightly smaller than the mold in advance, place it in a mousse circle wrapped in plastic wrap and place it in the middle to make the mousse base

   

2. 2 Cheese mousse paste: Soak fish gelatin powder in cold water (add water by using chopsticks to quickly stir the fish gelatin powder), set aside to soak up enough water and set aside

   

3. 3 Heat the milk and granulated sugar over water until it melts. Heat the soaked fish gelatin powder and stir until it melts into a liquid state

   

4. 4 Take the cheese out in advance and let it soften at room temperature. Cut it into small pieces and put it in a basin. Add lemon juice and stir with an electric machine until there are no particles

   

5. 5 Add the milk liquid in three batches and stir evenly until smooth

   

6. 6 Whip the whipped cream and sugar until 60%, then add the whipped cream to the cheese paste and mix evenly with a rubber spatula. Pour it into a mold lined with cake slices and level it. Place it in the refrigerator for about 20 minutes. The cheese paste is complete

   

7. 7 Chocolate matcha cheese paste: Stir part A to absorb enough water, then heat part B over water and stir until the matcha powder is granular-free, then add the soaked isinglass powder

   

8. 8 Whip the whipped cream with sugar until 60% (it can form a curved chicken tail shape without sinking), then add the whipped cream to the cooled matcha milk liquid, stir evenly with a rubber spatula, pour into the frozen cheese paste, smooth the surface and put it in the refrigerator for about 30 minutes

   

9. 9 After freezing, take out the mousse and lightly spray it with a torch or use a hot towel to cover the edge of the mold and gently lift the mold to take out the mousse. The chocolate matcha mousse is complete

   

10. 10 Chocolate sauce: Put part A into a small pot, turn on medium heat and stir with a whisk until the cocoa powder melts and there are no particles. After boiling, cook for a while until the texture becomes thick and the volume begins to shrink, then remove from the heat. Stir part B evenly to absorb enough water, add it to the remaining warm chocolate paste and stir evenly.

    

11. 11 Place the sauce basin on the ice water and touch the bottom of the basin. Stir until the consistency is suitable for the dessert, then let it cool. If there are any bubbles, pop them or filter the sauce through a sieve.

    

12. 12 Place the mousse on the wire rack, pour the sauce into the center of the measuring cup and quickly pour it onto the surface of the mousse. After the chocolate sauce has cooled and solidified, place it in the refrigerator and refrigerate for a while to complete the mirror coating.

    

13. 13 You can also decorate the refrigerated chocolate mirror cake and enjoy it.