The eight-inch chocolate cheese mousse cake is made into four layers: the lower layer of chocolate cake, the middle layer of chocolate mousse, the upper layer of cheese mousse, and the surface of white chocolate chips. The mousse birthday cake is particularly exquisite. If you are interested, you can try it.
Materials:
200 ml light cream, 15g sugar, 30g milk, 60g light cream, 75g dark chocolate, 5"5g gelatine sheets, 120g cream cheese, 1g salt, 30g sugar, 20g water , some white chocolate chips
How to make eight-inch chocolate cheese mousse cake:
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First make a chocolate cake base. I usually use the six-inch chocolate chiffon cake recipe to make a six-inch chocolate chiffon cake batter, then pour it into an eight-inch mold and bake it to make an eight-inch chocolate cake base.
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Refrigerate 200ml whipping cream for 4 hours, add 15g sugar and beat. Whisk until it becomes creamy and visible lines appear but do not disappear immediately.
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Soak 5g gelatine sheets in cold water until soft. Add 30g milk to 60g whipping cream, stir evenly in a clockwise direction, then heat, add drained and soaked gelatin sheets, stir until melted and combined. Add chocolate and stir clockwise until evenly combined to form a chocolate cream paste. Let cool and set aside.
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Add half of the whipped cream into the chocolate cream batter, and use a spatula to stir evenly from bottom to top to form a chocolate mousse cake batter. Pour the chocolate mousse cake batter into the chocolate cake basePlace it in a mold, shake it a few times to release bubbles, and place it in the refrigerator for later use.
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Next make the cheesecake batter. Soften cream cheese at room temperature. Soak 5g gelatine sheets in cold water until soft. Heat 20g of water and put the soaked gelatin sheets into the hot water to dissolve. Add 30g of salt and sugar to the cream cheese. Beat the cheese with a whisk at high speed until the cheese swells. Add the gelatine solution to the beaten cheese batter and stir clockwise until evenly mixed.
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Mix the remaining 1/2 of the whipped cream and cheese batter, and use a spatula to stir evenly from bottom to top to form a cheesecake batter.
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Pour the cheesecake batter into an eight-inch mold containing the chocolate cake base and chocolate mousse cake, and refrigerate for more than eight hours. Take it out. Sprinkle white chocolate chips evenly over the surface of the cake. Unmold and make an eight-inch chocolate cheese mousse cake. Three layers of cake, three layers of flavors, you deserve it.
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