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Receta Marquise Chocolate Mousse Cake
by Global Cookbook

Marquise Chocolate Mousse Cake
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Ingredientes

  • 100 gm Lowfat milk chocolate
  • 100 gm Praline
  • 60 gm Minced almond
  • 4 x Whites
  • 120 gm Sugar
  • 4 x Yolks
  • 100 gm Flour
  • 20 gm Cocoa
  • 250 gm Whipping cream
  • 200 gm Chocolate
  • 50 gm Bitter chocolate
  • 50 gm Butter
  • 150 gm Whipped cream
  • 100 gm Sugar
  • 100 gm Water
  • 20 gm Rum
  • 200 gm Whipped cream
  • 100 gm Glucose
  • 200 gm Chocolate
  • 50 gm Bitter chocolate
  • 30 gm Butter

Direcciones

  1. Get the ring of a springform cake or possibly a cake ring and trace the pattern onto some wax paper.
  2. Heat the lowfat milk chocolate over a double boiler, add in the praline (praline is hazlenuts grnd with sugar) and the minced almonds. Spread on the sheet of waxed paper and freeze.
  3. Whip the whites and sugar together as hard as they will go. Gently incorperate the yolks, and then incorperate the flour/cocoa mix. Spread or possibly pipe batter onto sheets in shapes larger than the ring. Bake at 375-390 until they are done (tell by looking at them and feeling them).
  4. Chop the bitter chocolate and chocolate for the mousse. Boil the creme and pour it over the chocolate. Add in the butter.
  5. Whip the cream to almost hard peak, and when the chocolate truffle has cooled, add in the whipped cream and incorperate.
  6. Boil the sugar and water, add in the alcohol.
  7. Cut rocher chocolate to fit into cake circle.
  8. Put the bottom layer of the cake on a flat surface. Put the circle over it and press down, so which the edges are cut off and the center is inside the circle with a good seal. Brush syrup on bottom layer. Put some mousse in and then put the layer of rocher chocolate in.
  9. Put another layer of mousse in. Brush top layer with syrup, and put it into the cake. Put cake in fridge for a hour or possibly so. Remove the ring from the cake.
  10. Boil the cream/glucose and pour it over the minced chocolate for the glaze
  11. (glucose is sort of like cooked sugar or possibly very heavy corn syrup. I reduce some corn syrup and sugar until it's very thick but still liquidy when cooled). Add in the butter to the glaze, mix, and pour over cake. Spread with a spatula to cover the entire cake.
  12. Decorate with piped chocolate truffle, white chocolate, or possibly whatever you like.