This document provides a recipe for a chocolate cake with white chocolate mousse. It lists the ingredients needed for the cake bottom, white chocolate mousse, and finishing touches. The instructions explain how to make the cocoa cake bottom, cook the egg yolks and cream to make the mousse base, whip the cream, and combine the ingredients to create the mousse. The mousse is spread on the cooled cake bottom and refrigerated overnight before adding a white chocolate cream topping and dusting with cocoa powder.
This document provides a recipe for a chocolate cake with white chocolate mousse. It lists the ingredients needed for the cake bottom, white chocolate mousse, and finishing touches. The instructions explain how to make the cocoa cake bottom, cook the egg yolks and cream to make the mousse base, whip the cream, and combine the ingredients to create the mousse. The mousse is spread on the cooled cake bottom and refrigerated overnight before adding a white chocolate cream topping and dusting with cocoa powder.
This document provides a recipe for a chocolate cake with white chocolate mousse. It lists the ingredients needed for the cake bottom, white chocolate mousse, and finishing touches. The instructions explain how to make the cocoa cake bottom, cook the egg yolks and cream to make the mousse base, whip the cream, and combine the ingredients to create the mousse. The mousse is spread on the cooled cake bottom and refrigerated overnight before adding a white chocolate cream topping and dusting with cocoa powder.
http://translate.google.com/translate?hl=en&ie=UTF8&prev=_t&rurl=translate.google.com.qa&sl=auto&tl=en&twu=1&u=http://www.kwestiasmaku.com/dese 1/2 Chocolate cake with white sauce Chocolate cake with white mousse A prerequisite for successful compaction cream mousse i s very sti ff. Before whi sking it must be very cold. The chocol ate mass at the ti me of joining the foam shoul d have already przestudzona, but not qui te col d. Instead of cream, you can use proteins, j ust li ke the cheesecake mousse. Dessert i s not si mple to do, you need to have ski ll ed and experience, especiall y for whi te chocolate mousse. I ngredi ents: Bottom: 6 proteins 150 g i ci ng sugar 180 g flaked al monds (or peel ed almonds or peeled hazelnut s), ground 40 g of cocoa 100 g dark chocol at e, chopped Mus: 6 egg yol ks 700 ml of 30% cream, or a cream 36% * 100 g but ter (preferabl y unsalt ed) 300 g of whit e chocol at e 4 t bsp icing sugar * Wit h the amount of 500 ml of cream must be very col d, because t he appropriati ons wi ll be used for ki ll ing Finish: 100 g of whit e chocol at e 200 g (1 cup) t hi ck cream 12% cocoa for dusti ng Preparati on: Bottom: Preheat t he oven to 180 degrees. The bott om of the spri ngform pan high wi th a diameter of about 24 cm baki ng parchment paper, fast en t he rim, leaving the paper on t he out si de. The si des of t he springform pan spread wit h butt er. Beat the whit es to stiff peaks: f irst Whi p prot ei n on l ow speed mixer, then i ncrease the mixer speed and slaught ered unt il t he f oam is sti ff , graduall y add powdered sugar, mixing constant ly f or about 4 minut es. Af ter the addi ti on of al l the icing sugar Whip f or about 2 - 3 minut es t o foam was shi ny and glossy - it i s not possible "breakthrough" egg whi tes. The foam mi x gently sti rring wi th a spatula or paddle mixer at mi ni mum speed wi th chopped toasted almonds, si fted cocoa and chopped dark chocol ate. Put t he cake t in, level the surface and put in t he oven. Bake for about 17 minutes or unti l toot hpick i s dry. Remove and cool . In t he meant ime, prepare t he mousse. The dough may be just sli ghtl y warm when layi ng on the mousse (you can put them on the balcony to cool 18.1.2014 Google Translate http://translate.google.com/translate?hl=en&ie=UTF8&prev=_t&rurl=translate.google.com.qa&sl=auto&tl=en&twu=1&u=http://www.kwestiasmaku.com/dese 2/2 down fast er : -) Mus: In a metal bowl , pl ace the 6 egg yolks and only a porti on - 200 ml cream. Bowl put on a pot of gentl y si mmering water (about 1 cup, the bott om of the bowl does not touch t he boi li ng wat er). Sti r wi th a wooden spoon for about 10 minut es unt il t he mixture i s hot , or unt il i t thickens a l it tl e. Ensure that the eggs do not ci y!, If necessary, you can remove the bowl from the pot and turn off t he gas. When the mi xt ure is hot , remove t he bowl from t he pot and i mmediately add t he diced but ter and broken bones on whit e chocol at e (be careful that t he bowl does not ent er t he wat er). Sti r unti l the ingredient s to mel t and merge wi th each ot her. The mass transfer t o a large bowl and set asi de t o przest udzeni a ti me whi pping cream. The rest (500 ml) whi pped cream cream very st iff (has t o be very cold): Whi p metal bowl i n the fi rst mi xer of a l ower speed, then at increasi ngly l arger, for about 8 minut es. At t he end add a spoonful of powdered sugar whiski ng const antl y, wit h the addi ti on of sugar beat for about a mi nute. The rigid whi pped cream combi ned wi th the chocolate mass - the mass i s to be przestudzona chocol ate, be mi xed very gentl y, preferabl y wi th a spatula, so as not to reduce the vol ume of foam. Top i n 3 batches, first add 1/3 of whipped cream and gentl y stir, add another portion to connect again. The resul ti ng mousse (i t should be fl uffy and as thick) put on the bott om of the cool ed down, refri gerate overnight. Meanwhil e, prepare t he finish: Mel t the whit e chocol at e and mix i t wi th sour cream, spread the mousse and cool furt her. Aft er compl et e soli di fi cati on mousse cake obkroi kni fe around the si des of t he springform pan and remove t he rim. St ore in refri gerator up t o 3 days (you can al so freeze). Before servi ng, spri nkle (through a si eve) cocoa. Read more in t he BLOG .