Serving home recipes that are easy for everyone to make and ingredients that are easily available. Inspires cooking enthusiasts. homemade food is a topic which can be of general interest, as well as especially relevant in the current day and age where people value convenience over quality when it comes to their diet choices. Home cooking has been largely replaced by eating out or buying pre-prepared foods, but there is a growing number of people who want to try this more traditional form of cook
1. Cake: Preheat the oven to 325F(sy 170'C). Prepare a 22×22 tin, grease & give a base
2. Beat butter, sugar & cocoa powder with a mixer on medium speed until fluffy. Add eggs, beat well. Add the melted DCC, beat on low speed (chocolate should be warm, if it's hot the butter melts/when it's cold it freezes so that it becomes lumpy when whipped). Add the mixture of flour, baking powder, baking soda & salt (which has been sifted), mix well
3. Heat (not boiling) the liquid milk & water, then pour into the dough, mix well. Pour in the pan. Oven for 15 min/until cooked, do a toothpick test.
After it's cold, cut it into round rings according to taste (my, mica tube is 6cm in diameter)
4. Choco Mousse: mix 2 tablespoons water into gelatin, stir & let stand for 5 minutes. Heat milk until almost boiling, remove & add gelatin, stir until dissolved, pour into DCC, stir until chocolate is melted & smooth.
Beat the heavy cream until soft peaks (don't make it stiff, or the chocolate will be difficult to mix). Pour in the melted chocolate, mix well. Pour the chocolate mousse over the cake, cool it in the freezer while waiting to make the White Mousse.
5. White Mousse: step sm with no.4, then pour over the choco mousse. Freeze
6. Glaze: heat the heavy cream as long as it's hot, pour into the chopped DCC, mix well & smooth. Pour over the white mousse. Store in the freezer until set. Remove & open the ring / mica slowly & decorate according to taste and serve immediately.
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