Cake-mousse is far from the easiest to prepare delicacy, requiring great attention to detail and technology. Observance of simple rules, which we describe in this material, will help you to come to the ideal dessert, having spent a minimum of time.
Cake-mousse "Three Chocolates" with mirror glaze
Ingredients:
For the basis:
- black chocolate - 75 g;
- butter - 135 g;
- eggs - 130 g;
- sugar - 115 g;
- flour - 65 g.
For glaze:
- water - 45 ml;
- sugar - 90 g;
- glucose - 90 g;
- gelatin - 10 g;
- evaporated milk - 65 g;
- milk chocolate - 80 g.
For mousse:
- cream for whipping - 345 ml;
- white chocolate - 235 g;
- milk - 155 ml;
- gelatin - 5 g;
- water - 30 ml.
Preparation
Start with the glaze. Mix the water with sugar and glucose and bring the temperature of the syrup to 100 degrees. To the syrup, add chopped chocolate, soaked in water gelatin and condensed milk, mix everything with a spoon, and after whipping with a blender. Leave in the refrigerator for a day under the film.
For the base, mix the soft butter with sugar and eggs, add the melted but slightly cooled chocolate to the resulting cream. In the final, pour the flour and distribute everything in the form. Bake at 180 degrees for 15 minutes.
For mousse whip cream. Milk warm, fill them with chocolate and mix. Dilute gelatin in the milk mixture (previously soaked in water), cool, and then gently mix with creamy foam.
Before you collect the cake-mousse, place the cake in a form with high sides, pour the mousse over and let it freeze. Preheat the glaze to 38 degrees and fill it with frozen cake.
Chocolate-banana cake-mousse - recipe
Ingredients:
For the basis:
- chocolate biscuit (18 cm).
For milk chocolate mousse:
- milk chocolate - 135 g;
- cream for whipping - 190 ml.
For mousse of dark chocolate:
- black chocolate - 115 g;
- cream for whipping - 210 ml.
For decoration:
- bananas - 2 pieces;
- cream whipped - 120 g;
- black chocolate - 45 g.
Preparation
We have talked about preparing a chocolate biscuit more than once, so prepare this simple basis for one of our simple recipes and, chilling it, cut it in half.
For the first mousse, heat 40 ml of cream and fill them with slices of chocolate. Whip the remaining cream and mix them with the chocolate ganache.
Place the first half of the biscuit in a form with high sides and pour the chocolate mousse on top. Cover everything with a second biscuit and let it freeze. After, lay out the circles of bananas and prepare the second mousse for a similar technology. Decorate everything with a mixture of whipped cream with melted chocolate and serve.