Chocolate mousse cup cake

Overview

How does it feel to be trusted and loved wholeheartedly by a foodie? A few days ago, I passed by a street cake shop with my little one. I looked at the dazzling array of small cakes in the window and wanted to tease her, so I asked her if she wanted to buy one back? Unexpectedly, the little guy turned his head and looked at me, and said in a tone that blamed me for being ignorant, "Mom, don't you know how to do it?" I want to eat, so you can make it? You can do it, why should you buy it? ——Although you were blamed by her, this feeling of affirmation and trust from the snack food you love, how to describe this feeling of heavy happiness? I remember when I was a child, there were not as many varieties of snacks as there are today, and of course there were not as many types and amounts of food additives as there are now. At that time, a small honey cake, a bag of chocolate Malinois, and a red bean ice cream were all enviable luxury delicacies. At that time, my home was near a large factory. I remember carefully folding the ice cream tickets (cooling benefits) issued by the factory in the summer, and wrapping them layer by layer with a handkerchief. I calculated the time to redeem them, and ran happily to exchange them for ice cream as if I was carrying a treasure. The plastic bag in my hand was full and the wind floated behind me, as if it had wings. When you get home, quickly peel one off, break it into pieces in a cup, and after it melts slightly, scoop it up with a small spoon and eat it like ice cream. After eating, I had to lick the spoon clean. It was really embarrassing to think about how greedy I was now. There are so many things worth remembering, but the more I recall them, the more precious they become. The bay that was once crowded with tadpoles in spring, filled with toads after heavy rains in summer, and wild ducks and kingfishers flying around in autumn has been filled in and slimmed down to only one-third of its original size. Although it has been heavily renovated, with islands and some sculptures in the middle of the lake added, it is no longer the slightly mysterious water body in children's minds. Even the school where I spent my elementary and middle school years became more serious and distant, and the school doors were always locked to prevent outsiders from entering. But I still prefer its previous appearance, a zigzag building with a water room and garden in the middle. That tree of dense wisteria flowers may be the reason why I still like wisteria so much. I don’t know if the huge stone tablet on the podium facing the playground is still there. When I was a child, I often climbed up the tall monument carefully, where I would leisurely watch the golden playground and the shrinking people under the sunset. If the school gate was still open as before, I would hold hands with my dad and go for a walk on the school playground after dinner, enjoying the cool evening breeze in summer, watching my dad's skillful movements on the parallel bars with admiring eyes, and screaming with excitement on the high swing. It would be nice if I could always be that carefree. But people have to grow up, and I have always enjoyed the happiness of being taken care of since I was a child. It was not until I became a mother that I realized the feeling of wanting to do something for others. I never thought that there is such a magical thing in the world, which is cute, hateful, and pitiful all at the same time. Every frown, every smile, and every move touches your heart. This thing I call a little monster is my little guy, my little sweetheart~~ Although sometimes I am so angry at her naughty and willful ways, I can't resist loving her little feet, little butt, and even her big teeth. What I love most is the way she wraps her arms around my neck with her tender and smooth little arms like lotus roots, and hugs me with a playful smile; I also love the way she covers her nose with her five short and fat little fingers after she poops; I also love the way she sleeps on her stomach with her little butt stuck out, one side of her face pressed against her. She also has the way her little mouth is turned up like a duck; she is also holding delicious food in her hands, and is afraid that others will snatch it, so she clasps her legs tightly and twists and turns her little buttocks when running; of course, there is also the way that when she is disobedient and has a temper, she stretches her little face, closes her eyes, grins, and cries at the top of her lungs. All these ordinary and beautiful moments, I am lucky enough to be a stay-at-home mother and be able to experience them all personally. Just as the meaning of a rose to the little prince lies in the infinite love and tenderness spent in taking care of it. It was this daily irrigation, companionship, and care that made this rose unique in his mind. Now such a little guy who relies on me and trusts me wholeheartedly is now six years old. My cooking skills have also grown with her, from a young artistic woman who never touched the spring water to a skilled housewife, from her favorite home-cooked dishes to various baked desserts. What I like the most is the way she is so greedy that she wants to eat it quickly, and the way she raises her thumb after finishing the meal. Of course, we also pay more attention to food safety, the ingredients in the ingredient list and the use of additives. Is there any kid in the world who doesn’t love desserts? Just like when we were little, she also likes small cakes, chocolate and ice cream-like mousse. But the ones bought from outside are indeed not as safe and healthy as those made by one’s own hands. So I used this special-shaped Baulmeck mold to directly make a hollow honey sponge cup cake, then filled it with a mousse paste made of light cream and chocolate, refrigerated it until it solidified, and then it became a mini mousse cake. The outer layer of dark chocolate slurry was made into a real cup shape, with triple taste, beautiful and delicious. The little guy likes it very much. I guess she will go to the kindergarten to show off to other children tomorrow and ask them what they like to eat the most. Then she said with a shy belly, I like to eat the chocolate cake made by my mother the most. I also like cream, biscuits, pizza, and the braised pork rice is also delicious. . . Thank you little one for your trust in your mother, thank you for your love, let’s grow up healthily and happily. .

Tags

• baking
• children
• afternoon tea
• cake flour
• egg
• honey
• salad oil
• whipping cream
• dark chocolate
• fine sugar
• gelatin tablets

Ingredients

Steps

1. 1 Weigh all the ingredients, prepare tools, and preheat the oven to 170 degrees for 10 minutes

   

2. 2 Use a brush to apply the melted butter (outside the amount) to the inside of the Baulmeck mold, which will make it easier to release the mold

   

3. 3 Add eggs, sugar and honey into a mixing bowl

   

4. 4 Use an electric whisk to beat

   

5. 5 Whip until the texture is clear, no dripping will occur easily when you lift the whisk, and the dripping pattern will blend slowly

   

6. 6 Sift in low-gluten flour

   

7. 7 Fold from the bottom with a cross and mix well until there is no dry powder left

   

8. 8 Pour salad oil along the edge of the basin and mix well

   

9. 9 Pour it into the Baumeco mold until it is 70-80% full

   

10. 10 Place in the middle rack of the oven and bake at 170 degrees for about 15-20 minutes

    

11. 11 Remove from the oven, gently shake the Baulmeck mold from all directions while it is hot, and try to turn the cake slightly with your hands

    

12. 12 Turn the mold upside down and remove it from the mold. The mold should be very clean and the edges of the cake should be neat and intact. Place it on a drying net to cool

    

13. 13 At the same time, melt 70 grams of dark chocolate over low heat over water, remove from the heat, add a little whipping cream and mix thoroughly (optional)

    

14. 14 Pour on the outer wall of the cake

    

15. 15 Add the remaining dark chocolate (still warm), the remaining whipped cream, melted gelatin flakes with a little water and caster sugar, stir well until the gelatine is completely melted into a mousse liquid

    

16. 16 Pour into the cup, about 80% full

    

17. 17 Use a little light cream or yogurt, put it into a piping bag with a cutout, and draw a latte art effect on the surface, then refrigerate it for 2 hours or freeze it for half an hour

    

18. 18 When the mousse is completely solidified, take it out and put a "cup handle" made of chocolate