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Thursday, December 15, 2011

Triple Chocolat Mousse Cake

5:14 AM
cake recipes
triple chocolat mousse cake

triple chocolat mousse cake has the perfect texture, but a deep chocolate flavor virtually indistinguishable from top to bottom layer. Espresso powder adds complexity to the chocolate without stinging delicious, as well as white sugar for brown sugar substitute, which contributed slightly smoky flavor of molasses. so you should try it.

chocolate mousse
chocolate mousse cake

overlay
1 / 2 cup white chocolate
1 / 2 cup heavy cream
1 tablespoon white milk
1 tablespoon water
cocoa powder, for garnish

Middle layer
1 / 2 cup finely bitter chocolate
1 / 2 cup heavy cream
1 tablespoon brown sugar
5 tablespoons hot water
salt to taste

undercoat
1 / 2 cups flour
1 / 2 cup finely bitter chocolate
3 eggs
1 / 3 cup brown sugar
vanilla extract
1 tablespoon espresso coffee

moist chocolate cake
cake mousse

Directions:
Directions:
1. For top layer: In a bowl, put the white chocolate, heavy cream, whipped white milk and water until fluffy let stand at least 5 minutes.

2. while waiting we can make tegahnya layer. for it to prepare a large bowl, smooth bitter chocolate, heavy cream, brown sugar, hot water and shake salt evenly hinga let stand until room temperature.

3. For bottom layer: In a large bowl put beaten eggs and brown sugar until fluffy. after that put the flour, fine bitter chocolate, vanilla extract and espresso shake hinga evenly.

4. preheat oven to 325 degrees plate. prepared baking in accordance with the tastes and Cover with baking paper, then put the dough down and cook half cooked then remove from oven and insert the middle and put the dough into the oven again until half-cooked and re-insert remove the top layer and cook until cooked through.

5. when cooked remove from oven and transfer to a serving dish and sprinkle with chocolate powder. and serve





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