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Pour boiling water over cocoa and mix until smooth, then leave to cool. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, then add the sugar gradually and beat until you get a strong and glossy meringue. Over the yolks, add the oil in a thin line, then the rum essence, the extinguished baking powder and finally the cocoa composition. Add the yolks over the meringue, stirring slowly with a spatula, and then add the flour. Pour the composition into a round shape with a diameter of 18 cm and bake on medium heat for about 20 minutes. We do the toothpick test.
White chocolate mousse and strawberry syrup
Put the hydrated gelatin in cold water for 10 minutes. The broken chocolate is mixed with the strawberry syrup, put on the fire and leave only until the chocolate melts, stirring continuously. The hydrated gelatin melts on low heat for a few seconds, without to boil, then add it to the chocolate sauce and mix well. Allow to cool, then mix with whipped cream.
Dark chocolate mousse:
Put the gelatin to hydrate in cold water for 10 minutes. The broken chocolate is mixed with 50 ml of liquid cream, put on the fire and leave it until the chocolate melts, stirring continuously. The hydrated gelatin melts on low heat for a few seconds, without boiling, then add it to the chocolate sauce and mix well. Allow to cool, then mix with 100 ml of whipped cream.
The milk chocolate mousse and the white chocolate mousse are prepared in the same way as the dark chocolate one.
The form in which I baked the top is covered with food foil (or a plastic bag) and the first layer of mousse with white chocolate and strawberry syrup is poured. the dark chocolate.
Remove the form from the freezer and pour the mousse with dark chocolate, level well and put the tray back in the freezer for ten minutes. Do the same with the milk chocolate mouuse. After pouring the layer of mousse with white chocolate, place the cooled countertop, press well, and syrup it with a few tablespoons of coffee. put the form in the fridge for at least 2-3 hours, then turn the cake over on a plate and remove the cling film. The cake is dressed with whipped cream (or not) and is decorated according to your imagination. I made this cake for my husband's birthday.