In my typical celebrations you have two things: cold lemon tart and chocolate mousse easy, but as I was a bit tired of putting the same thing, I started thinking what I could do to be equal (since otherwise I put the mousse, some could kill me) but different at the same time. Suddenly, I came to a dramatic head eating cake at La Carne Grill All in Coslada - Madrid, it was "chocolate mousse cake" (light bulb in the head, Eureca!).
Unfortunately, I can not give you the recipe for the cake being put in the restaurant, because the truth is that I have not, and although I have to say that my chocolate mousse cake has nothing to do with the "All meat "it is true that I got the idea. My cake is based on cookies and lemon tart up the usual chocolate mousse with a little modification to make it fluffy sponge ... The result, much better than I expected: a delicious cake, perfect for a sweet tooth (slightly cloying for my taste. A next to do I add less milk chocolate and cigar) and especially perfect for chocolate lovers. Bon appétit!
Unfortunately, I can not give you the recipe for the cake being put in the restaurant, because the truth is that I have not, and although I have to say that my chocolate mousse cake has nothing to do with the "All meat "it is true that I got the idea. My cake is based on cookies and lemon tart up the usual chocolate mousse with a little modification to make it fluffy sponge ... The result, much better than I expected: a delicious cake, perfect for a sweet tooth (slightly cloying for my taste. A next to do I add less milk chocolate and cigar) and especially perfect for chocolate lovers. Bon appétit!
Ingredients for 20 people:
For the base:400 gr. Maria biscuit200 gr. margarine (not butter, because butter is too hard)2-3 tablespoons of cinnamon1 tablespoon sugar (optional)
For the mousse:300 gr. pure chocolate (with approximately 50% cocoa)300 gr. milk chocolate100 gr. black chocolate (72% cocoa)150 gr. butter6 eggs
Preparation of chocolate mousse cake:1. Melt the chocolate in a double boiler.2. Crush cookies, put them into a bowl and mix with cinnamon, sugar and melted margarine 1 minute in the microwave. Stir well until the mixture is smooth.3. Once melted chocolate, add the butter and dissolve.4. Separate the whites from the yolks. Beat egg whites until stiff very very hard and put them in the refrigerator.5. Remove chocolate from heat, add the yolks and beat well.6. Spread with butter a springform pan, add biscuit mix and, with a spoon (or clean hands), crushing to make a compact base (more pressure on the edges).7. Pour a small amount of chocolate over the biscuit base and spread it well.8. Move the chocolate to cool slightly and, when hardened, carefully throw it over the egg whites, imcorporándolas thereto with stirring motion to not drop.9. Well blended, pour into pan and spread well.10. Place in the freezer for about 4 hours. When missing about 2 hours to eat, take it to the refrigerator to thaw, cut it with a knife dipped in warm water and ... enjoy!
As long as I make a new dish, I think there are things about this cake that can be improved and they will apply the next time you do it. I will make a thinner base, with only 300 gr. biscuit and margarine 125-150, and double chocolate mousse. And that does not fall, I will add a little gelatin neutral, isinglass or agar agar.
For the base:400 gr. Maria biscuit200 gr. margarine (not butter, because butter is too hard)2-3 tablespoons of cinnamon1 tablespoon sugar (optional)
For the mousse:300 gr. pure chocolate (with approximately 50% cocoa)300 gr. milk chocolate100 gr. black chocolate (72% cocoa)150 gr. butter6 eggs
Preparation of chocolate mousse cake:1. Melt the chocolate in a double boiler.2. Crush cookies, put them into a bowl and mix with cinnamon, sugar and melted margarine 1 minute in the microwave. Stir well until the mixture is smooth.3. Once melted chocolate, add the butter and dissolve.4. Separate the whites from the yolks. Beat egg whites until stiff very very hard and put them in the refrigerator.5. Remove chocolate from heat, add the yolks and beat well.6. Spread with butter a springform pan, add biscuit mix and, with a spoon (or clean hands), crushing to make a compact base (more pressure on the edges).7. Pour a small amount of chocolate over the biscuit base and spread it well.8. Move the chocolate to cool slightly and, when hardened, carefully throw it over the egg whites, imcorporándolas thereto with stirring motion to not drop.9. Well blended, pour into pan and spread well.10. Place in the freezer for about 4 hours. When missing about 2 hours to eat, take it to the refrigerator to thaw, cut it with a knife dipped in warm water and ... enjoy!
As long as I make a new dish, I think there are things about this cake that can be improved and they will apply the next time you do it. I will make a thinner base, with only 300 gr. biscuit and margarine 125-150, and double chocolate mousse. And that does not fall, I will add a little gelatin neutral, isinglass or agar agar.
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