This chocolate mousse cake is ideal for meetings between adults, because when carrying a liquor it is not advisable for children, although you can always reduce the amount of baileys and cook a few more minutes the cream that carries as a filling to evaporate alcohol to the fullest and that Thus, children can try it, although it is always more advisable when only people of legal age are going to eat. . Pure chocolate lovers are in luck with a cake as accentuated as this. In small portions, it can be a real pleasure. Take note of the ingredients that in recipes are the step by step of its elaboration.
| 🚻 8 Diners | 🕘 6h | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make chocolate mousse cake: |
| For the cake base :: 3 eggs 50 grams of sugar (¼ cup) 1 tablespoon of pure cocoa powder 1 tablespoon of caicena 75 grams of black chocolate for desserts 1 tablespoon of water soup | For chocolate mousse :: 300 milliliters of cream to mount (1½ cups) 225 grams of black chocolate for desserts 90 milliliters of Baileys (optional) 1 tablespoon cocoa soup powder powder |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make chocolate mousse cake:
1. To make this easy chocolate mousse cake, we will make two preparations: on the one hand, a cake that will serve as a base and, on the other, a mousse. So first, lets start with the chocolate cake. To do this, we will separate the whites from the egg yolks. We put the yolks in a bowl along with the sugar and the beating (better with the help of an electric blender) until they are thick and whitish.
2. We join the spoonful of cornstarch and cocoa powder and sift them on top of the yolks and sugar. We mix.
3. Derret the 75 g of chocolate in the microwave and add it to the mixture of eggs and sugar, next to a tablespoon of water. We mix.
4. We set up the egg whites well firm and add them little by little to the chocolate cake mixture with enveloping movements but integrating well.
5. We preheat the oven at 180 ºC and grease a preferably removable mold, about 20 cm in diameter. Lets pour into it the chocolate cake mixture and bake with heat up and down for 15 minutes or until the cake is cooked inside. To do this, we will prick the center of the cake with a stick and if it comes out without mass remains is that it will be.
6. Let cool the base of the chocolate mousse cake with cake in the mold for a few minutes, unmold it carefully and let it cool completely in a rack.
7. Once the chocolate cake made, we get down to work with the mousse. To do this, we put the cream and the 225 g of chopped black chocolate. We put on the fire and warm up from time to time until the chocolate is completely molten. We incorporate the Baileys, stir and remove from the heat. We pass the mixture to another broader bowl, let cool and keep it in the refrigerator until it is completely cold.
Trick: If you omit Bayleys This chocolate mousse cake will be suitable for all audiences.
8. Once the mousse is very cold, we take it out of the fridge and beat it with electric rods until mount.
9. We grease the same mold in which we made the chocolate cake (previously clean), and we put the cake again. Then pour the chocolate and bailey mousse in it, smoothing the surface well. Put in the fridge again and let cool about 3 hours.
10. When serving, unmold the chocolate mousse cake with care and sprinkle with cocoa powder the surface.
Trick: Better sieve cocoa when decorating dessert, so it will be without lumps and more uniform.
11. Serve the chocolate mousse cake in small portions, since it is a consistent cake but with a very rich liquor flavor. This can be the perfect dessert after a main dish such as oriental -style chicken wings and an incoming cream cheese roll with tomato and basil for example. = _blank rel = nofollow class = outboundcakes for you.
