I once saw a square cake in the picture. The bottom layer is cocoa chiffon, the middle layer is white chocolate mousse, and the top layer is black chocolate mousse. It is very simple and elegant. If there is no prescription, then try to make a recipe for yourself! The mold was replaced with a 6-inch heart shape, and I just bought a bottle of white and black chocolate sauce, so I tried the chocolate sauce to make the taste of mousse. . . . . . . . Coco Qifeng didn't cut edges around, but for the reason of cold shrinkage, the white chocolate mousse liquid penetrated through Qi Feng's very small gaps, covering the color of the cake embryo and missing a color layer. You can clearly see the three levels. The white sag in the middle is formed when the chopsticks poke the cake's maturity level, unfortunately.
|Cream cheese||100 g|
|White chocolate sauce||50 grams|
|Dark chocolate sauce||50 grams|
|Fish glue powder||11g|
A 6-inch heart-shaped cocoa chiffon cake embryo (20g low powder, 4g cocoa powder, one egg, 10g salad oil, 10g milk, 22g sugar, 160 degrees, 15-20 minutes, baked).
The fish gelatin powder is swelled by adding some cold water and melted in water.
The cheese is softened at room temperature and cut into small pieces, divided into two portions of 50 grams each.
Pour 60 grams of milk into the two portions of cheese.
White chocolate sauce is poured into a portion of cheese milk, dark chocolate sauce is poured into another portion of cheese milk.
Use a cooking machine to mix until completely mixed without particles, and pour into the containers separately.
The fish gelatin powder is divided into two equal parts, poured into two parts of chocolate cheese milk liquid, and mix well.
Whip the whipped cream six points (the state can keep the pattern but still flow), divide into two equal parts and pour into the chocolate cheese milk liquid, mix well. Two mousses are completed.
Put the cake embryo into the mold, pour the white chocolate mousse liquid, and freeze for 40 minutes.
Remove the coagulated cake, pour dark chocolate mousse and freeze for 40 minutes.
During the time when the refrigerator was frozen, there was no careful mold for the time being, so I cut a heart-shaped template with paper.
Take out the cake that has been coagulated, put the model paper on the cake, sprinkle with coconut flour, remove the model paper, put it in the refrigerator, go to sleep, and leave it for the next day to take pictures, huh, huh.