21cake black and white chocolate mousse...The black and white chocolate mousse cake mainly consists of three parts: one is chocolate mousse, the other is white chocolate mousse, and the third is black chocolate mousse.Here's the basic recipe and how to make it.

WHAT YOU NEED

Ingredients

One egg.
4 grams of cocoa powder
15 grams of vegetable oil
Low flour 25 grams
20 grams of fine sugar
50 grams of dark chocolate
115 ml of milk
235 grams of cream
60 grams of flour
A piece of white chocolate
250 grams of curd cheese
Hot water 22 grams
Gilatin 3 tablets

How TO MADE Black and white chocolate mousse

Steps 1 to 4

1. It's the first time I've ever made a chocolate cake.

2. One egg, separate the egg from the yolk.

3. Egg yolk with 5 grams of fine sugar. Stir in an egg beater to lighten the color slightly.

4. 4 grams of cocoa powder and 22 grams of hot water mixed into cocoa paste

Steps 5 to 8

5. 15 grams of vegetable oil is added to the egg yolk and mixed with cocoa paste.

6. Add low powder, Z-shaped stir evenly.

7. Mixed cocoa egg yolk paste

8. At this point, the oven is preheated to 175 degrees.

9. 1 protein, add 15 grams of fine sugar three times with an electric egg beater, beat to sugar cream.

10. Add the cocoa paste three times, stir evenly with a scraper, pour the cocoa paste into the bowl of the protein and stir evenly with the remaining protein.

11. Pour into an 8-inch round mold, shake the large bubble, and bake in the second-to-last layer of the oven, 175 degrees, for 15 to 18 minutes.

12. After baking, it is cooled and dried in a supported baking net.

13. The baking net must be turned upside down, so that the net is at a certain distance from the table, do not hold the mold directly on the table or on the baking net.

14. After removing the mold, put it back in the cake mold and put it in the refrigerator as a backup.

15. Now let's finish the dark chocolate part.

16. Chill to ice with a glass of boiling water in the refrigerator, and put half a slice of gelatin in the ice water to soften it.

17. The chocolate is melted with 20 ml of milk insulating water, the water temperature should not be too high, it should be maintained at about 40 degrees, too high a temperature will burn the chocolate.

18. Without a thermometer, my general judgment is that it feels a little bit hot, higher than the temperature of my hand, and it feels a little bit hot.

19. Gelatin slices added to soft bubbles.

20. Stir until the gelatin is completely dissolved in the chocolate liquid.

21. Eighty-five grams of light cream, not too thick, lightly beaten for a while.

22. Take 1/3 of the light cream and mix it with the chocolate liquid, take another 1/3 of the mixture, and finally mix it all together.

23. When mixing the mousse, be sure to pay attention to the temperature of both sides, the gelatin should not be too hot, and the light cream should not be too cold.

24. If the gelatin is too hot, it will heat the cream; if the cream is too cold, it will accelerate the solidification of the gelatin.

25. The finished mousse paste is poured into the mold, shaken flat, and stored in the refrigerator.

26. Now some of the cheese that makes white chocolate is cut into small pieces and melted at room temperature, taking one to two hours.

27. Use an egg beater to knead the cheese into a dough, add sugar powder, and continue to knead.

28. Gradually add the light cream and continue to stir.

29. Separate melted white chocolate in 100 ml of milk.

30. Add white chocolate milk gradually.

31. The remaining two halves are softened in cold water, then removed, placed in a small bowl, and heated to melt.

32. After melting, the gelatin is poured into a mixed cheese cream paste and stirred upside down.

33. Pour the mixed cake paste into the cake mold and refrigerate for at least four hours, preferably overnight.

34. It's good to be out of fashion!

35. Finally, decorate it with cocoa powder.

36.

Handy cooking tips

　　The temperature should not be too high when heating the gelatin insulator, which will affect the coagulation of the gelatin; each addition should be smoothed, and the final surface of the finished product will be smooth and free of bubbles