CHOCOLATE ALMOND MOUSSE CAKE

Raw material / spice seasoning:

        CAKE INGREDIENTS:
       6 egg yolks
       2 egg whites
       65 grams sugar
       35 grams of cake flour
       15 grams cocoa powder
       1 / 4 teaspoon baking powder
       70 grams margarine, melted
       1 / 4 teaspoon brown paste
       Mousse INGREDIENTS:
       100 ml of liquid milk
       10 grams cornstarch
       50 grams sugar
       1 egg yolk
       3 sheets gelatine, soak, wring
       200 grams whipped cream, whipped ice dilemari store
       1 / 4 teaspoon almond essence
       50 grams ground almonds
       INGREDIENTS Topping:
       200 ml of liquid milk
       200 grams of white cooking chocolate, chopped


Processing mode:
1. Cake, beat eggs and sugar until fluffy.
2. Add flour, cocoa powder, and baking powder as she sifted and mix evenly.
3. Enter melt margarine and chocolate pasta a little bit, stirring gently.
4. Pour in loaf pan 24x12x7 cm dioles dialas margarine and baking paper.
5. Oven for 30 minutes with a temperature of 180 degrees Celsius.
6. Split 2 cake. Set aside.
7. Mousse, boiled milk, cornstarch, and sugar until bubbling. Add egg yolks. Boil until bubbling.
8. Enter the gelatin. Stir until dissolved. Lift. Add almond essence and ground almonds. Mix well.
9. Pour a little into the whisk whip cream as he shuffled slowly.
10. Take a piece of cake. Place the loaf cake that dialas diloyang plastic. Flush with the mouse. Cover with cake. Chill.
11. Topping, heat the milk liquid. Enter cooking chocolate milk. Stir until chocolate has melted.
12. Remove cake from pan. Sprinkle cake with some topping. Refrigerate remaining topping. Beat until fluffy.
13. Garnish cake with remaining whipped topping.


For 12 pieces