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Chocolate cakewith white sauce

Chocolate cake with white mousse

A prerequisite for successful compaction cream mousse is very sti ff. Before whisk ing itmust be very cold. The chocolate mass at the time of joining the foam should havealready przestudzona, but not quite cold. Instead of cream, you can use proteins, just like the cheesecake mousse.

Dessert is not simple to do, you need to have ski lled and experience, especially forwhite chocolate mousse.

Ingredients:

Bottom: • 6 proteins • 150 g icing sugar • 180 g flaked almonds (or peeled almonds orpeeled hazelnuts), ground • 40 g of cocoa • 100 g dark chocolate, chopped

Mus: • 6 egg yolks • 700 ml of 30% cream, or a c ream 36% * • 100 g but ter (preferably unsalted) • 300 g of white chocolate • 4 tbsp ic ing sugar

* With the amount of 500 ml of cream must be very cold, because the appropriations will beused for k i ll ing

Finish: • 100 g of white chocolate • 200 g (1 cup) thick c ream 12% • cocoa for dusting

Prepara tion: Bottom:

Preheat the oven to 180 degrees. The bottom of the springform pan high with a diameterof about 24 cm baking parchment paper, fasten the rim, leaving the paper on theoutside. The sides of the springform pan spread with butter.Beat the whites to stiff peaks: f irst Whip protein on low speed mixer, then increase themixer speed and s laughtered unt il the foam is s ti ff , gradually add powdered sugar,mixing constant ly for about 4 minutes . After the addition of al l the ic ing sugar Whip forabout 2 - 3 minutes to foam was shiny and glossy - it is not possible "breakthrough"egg whites.The foam mix gently s tirring with a spatula or paddle mixer at minimum speed withchopped toasted a lmonds, si fted cocoa and chopped dark chocolate. Put the caket in, level the surface and put in the oven. Bake for about 17 minutes or unti l toothpickis dry. Remove and cool. In the meant ime, prepare the mousse. The dough may be justs lightly warm when laying on the mousse (you can put them on the balcony to cool

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down faster : -)

Mus:

In a metal bowl, place the 6 egg yolks and only a portion - 200 ml cream. Bowl puton a pot of gently simmering water (about 1 cup, the bottom of the bowl does not touchthe boiling water). Stir with a wooden spoon for about 10 minutes unt il the mix ture ishot , or unt il i t thickens a l it tle. Ensure that the eggs do not ścięły!, If necessary , youcan remove the bowl from the pot and turn off the gas.When the mixture is hot , remove the bowl from the pot and immediately add the dicedbut ter and broken bones on white chocolate (be careful that the bowl does not enter thewater). Stir unti l the ingredients to melt and merge with each other. The mass transferto a large bowl and set aside to przestudzenia time whipping cream.The res t (500 ml) whipped cream cream very st iff (has to be very cold): Whip metal bowlin the firs t mixer of a lower speed, then at increasingly larger, for about 8 minutes . Atthe end add a spoonful of powdered sugar whisking constantly, with the addition ofsugar beat for about a minute.The rigid w hipped cream combined with the chocola te mass - the mass is to beprzestudzona chocolate, be mixed very gently, pre fe rably with a spa tula , so asnot to reduce the volume of foam. Top in 3 ba tches, first add 1/3 of whippedcream and gently stir, add another portion to connect aga in.The resulting mousse (it should be fluffy and as thick) put on the bottom of the cooleddown, refrige ra te overnight. Meanwhile, prepare the finish: Melt the white chocolateand mix it with sour cream, spread the mousse and cool further.After complete solidification mousse cake obkroić knife around the sides of thespringform pan and remove the rim. Store in refrigerator up to 3 days (you can alsofreeze). Before serving, sprink le (through a sieve) cocoa. Read more in the BLOG .