If there is something that can't be dismiss on Christmas Time..that is
CHO-CO-LA-TE, doesn't matter if is a Cake, Mousse or what ever!
But imagine both of that together in a creamy & fluffy consistence:-O!!
Here is a easy recipe of a Chocolate Mousse Cake/Pie ( I sure this will be your salvation this Christmas, for a stress(less) time.
But imagine both of that together in a creamy & fluffy consistence:-O!!
Here is a easy recipe of a Chocolate Mousse Cake/Pie ( I sure this will be your salvation this Christmas, for a stress(less) time.
Enjoy it with moderation & Merry X-mas;)
Chocolate Mousse Cake
12 pieces of cake
Ingredients:
Cake:
3 egg whites
120 g sugar
5 egg yolks
2 tablespoons water
30 g flour
30 g cocoa powder
Chocolate Mousse:
2 sheets of gelatin
4 eggs
40 g sugar
500 ml cream
200 g dark chocolate (at least 60% cocoa)
150 g milk chocolate
In addition:
Cocoa powder for dusting
or chopped pistachios for the Decoration.
Preparation:
Cake:
Preheat the oven to 160 ° C top and bottom heat Preheat. The bottom of a springform pan (diameter 26 cm) with baking paper. The protein with 80 g of sugar until stiff.
The egg yolks together with 40 g of sugar and the water foamy. Flour and cocoa powder, mix well.
The egg whites into the egg yolk weight lifting, then gently mix in the flour mixture. Spread the dough evenly in the pan and bake in the oven for about 20 minutes. Cool down the ground for a short while, solve fall out of the mold, remove the parchment paper and let cool completely. The soil with a sharp knife, cut straight.
Chocolate Mousse
The gelatin in cold water. Separate the eggs. The egg whites until stiff and the sugar.
Then whip the cream until stiff.
Break the chocolate into pieces and melt over a hot water bath. The squeezed gelatine in the hot chocolate is dissolved with stirring and add the egg yolks.
First, the cream and then fold in the egg whites gently.
Let the mixture cool slightly. A cake ring or springform pan cleaned the edge of the chocolate biscuit note and spread the chocolate mousse evenly over the pie crust. The cake refrigerate at least 3 hours, then remove the cake ring.
Serve dusted with cocoa powder and sprinkled with pistachios or flowers.
