Layered cake mousse - II type

Submitted by enr on 05 Aug 2014
# For the bases:
6 eggs
12 tbsp sugar
3 vanilla
2 tsp baking powder
2 cup flour (or to the required density)
# For the chocolate mousse:
200 g dark chocolate
250 ml liquid pastry cream
2 eggs
3 tbsp sugar 1 tbsp water +
10 g gelatin + 2 tbsp water
50 g toasted hazelnuts
# For decoration:
100 g dark chocolate
50 g butter
50 g toasted hazelnuts
8 chocolate cigar (or anything else for decoration, optional)
Layered cake mousse - II type
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Beat 3 eggs and 6 tbsp sugar with mixer until sugar is melted. Add vanilla, 1 tsp baking powder and a bit of flour to the required density (about 1 cup). In tray with ring (26 cm diameter), put paper baking pan it, and pour the mixture. Bake in a preheated oven 180C degrees. Similarly prepare another base. We leave them nice to cool until ready chocolate mousse in the following way: We spend the coins and egg whites. Beat egg whites with a mixer of snow. Stir gently and egg yolks, then add them in egg whites. Boil the syrup of sugar and water, just enough to melt the sugar. Many trickle Pour syrup in the eggs while stirring with a mixer. Melting chocolate in the microwave at low power, as we have previously shredded or broken into small pieces. Stop the oven every minute and stirring. Act in this manner until completely thawed. Leave the chocolate to cool a few minutes (during this time of snow whipped cream). Begin adding the egg mixture to chocolate - first 1 tbsp, stirring with a spatula. Then another scoop, etc. If chocolate harden, add a little butter and again microwaved. Continue to add egg mixture until everything is mixed. Then add the cream to the chocolate egg mixture - initially a few spoons, mixing with a spatula. Then a couple of times and the remaining amount. Finally, stirring with a mixer. Pour the gelatin in the water and leave to swell. Then heat and water bath melting it. Leave it for 1-2 minutes to cool and pour it trickle in mousse, while stirring with a mixer. In the same pan in which we roasted the bases put first. Pour the entire mousse, sprinkled with 50 g shifts hazelnuts and sandwiching the second base. Optional second base is syrupy. Leave for 2 hours in the refrigerator. Then gently with knife pass this wall of the tray and unhook the ring. With a knife smeared remove cake with mousse, which came out between both the base. Melting chocolate with a little butter in the microwave and pour the cake. Sprinkle with remaining nuts and decorate with optional cigar or another of your choice.
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05 Aug 2014