18.1.

2014 Google Translate

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Chocolate cake
with white sauce
Chocolate cake with white mousse
A prerequisite for successful compaction cream mousse i s very sti ff. Before whi sking it
must be very cold. The chocol ate mass at the ti me of joining the foam shoul d have
already przestudzona, but not qui te col d.
Instead of cream, you can use proteins, j ust li ke the cheesecake mousse.
Dessert i s not si mple to do, you need to have ski ll ed and experience, especiall y for
whi te chocolate mousse.
I ngredi ents:
Bottom:
6 proteins
150 g i ci ng sugar
180 g flaked al monds (or peel ed almonds or
peeled hazelnut s), ground
40 g of cocoa
100 g dark chocol at e, chopped
Mus:
6 egg yol ks
700 ml of 30% cream, or a cream 36% *
100 g but ter (preferabl y unsalt ed)
300 g of whit e chocol at e
4 t bsp icing sugar
* Wit h the amount of 500 ml of cream must be very col d, because t he appropriati ons wi ll be
used for ki ll ing
Finish:
100 g of whit e chocol at e
200 g (1 cup) t hi ck cream 12%
cocoa for dusti ng
Preparati on:
Bottom:
Preheat t he oven to 180 degrees. The bott om of the spri ngform pan high wi th a diameter
of about 24 cm baki ng parchment paper, fast en t he rim, leaving the paper on t he
out si de. The si des of t he springform pan spread wit h butt er.
Beat the whit es to stiff peaks: f irst Whi p prot ei n on l ow speed mixer, then i ncrease the
mixer speed and slaught ered unt il t he f oam is sti ff , graduall y add powdered sugar,
mixing constant ly f or about 4 minut es. Af ter the addi ti on of al l the icing sugar Whip f or
about 2 - 3 minut es t o foam was shi ny and glossy - it i s not possible "breakthrough"
egg whi tes.
The foam mi x gently sti rring wi th a spatula or paddle mixer at mi ni mum speed wi th
chopped toasted almonds, si fted cocoa and chopped dark chocol ate. Put t he cake
t in, level the surface and put in t he oven. Bake for about 17 minutes or unti l toot hpick
i s dry. Remove and cool . In t he meant ime, prepare t he mousse. The dough may be just
sli ghtl y warm when layi ng on the mousse (you can put them on the balcony to cool
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down fast er : -)
Mus:
In a metal bowl , pl ace the 6 egg yolks and only a porti on - 200 ml cream. Bowl put
on a pot of gentl y si mmering water (about 1 cup, the bott om of the bowl does not touch
t he boi li ng wat er). Sti r wi th a wooden spoon for about 10 minut es unt il t he mixture i s
hot , or unt il i t thickens a l it tl e. Ensure that the eggs do not ci y!, If necessary, you
can remove the bowl from the pot and turn off t he gas.
When the mi xt ure is hot , remove t he bowl from t he pot and i mmediately add t he diced
but ter and broken bones on whit e chocol at e (be careful that t he bowl does not ent er t he
wat er). Sti r unti l the ingredient s to mel t and merge wi th each ot her. The mass transfer
t o a large bowl and set asi de t o przest udzeni a ti me whi pping cream.
The rest (500 ml) whi pped cream cream very st iff (has t o be very cold): Whi p metal bowl
i n the fi rst mi xer of a l ower speed, then at increasi ngly l arger, for about 8 minut es. At
t he end add a spoonful of powdered sugar whiski ng const antl y, wit h the addi ti on of
sugar beat for about a mi nute.
The rigid whi pped cream combi ned wi th the chocolate mass - the mass i s to be
przestudzona chocol ate, be mi xed very gentl y, preferabl y wi th a spatula, so as
not to reduce the vol ume of foam. Top i n 3 batches, first add 1/3 of whipped
cream and gentl y stir, add another portion to connect again.
The resul ti ng mousse (i t should be fl uffy and as thick) put on the bott om of the cool ed
down, refri gerate overnight. Meanwhil e, prepare t he finish: Mel t the whit e chocol at e
and mix i t wi th sour cream, spread the mousse and cool furt her.
Aft er compl et e soli di fi cati on mousse cake obkroi kni fe around the si des of t he
springform pan and remove t he rim. St ore in refri gerator up t o 3 days (you can al so
freeze). Before servi ng, spri nkle (through a si eve) cocoa. Read more in t he BLOG .