Monday, 15 August 2016

黑白巧克力慕斯蛋糕 【White Dark Chocolate Mousse Cake】





5月31日~大丫头的生日蛋糕, 相隔了几个月, 终于有时间将它贴上。  依稀记得, 那时的我正为着手头上的工作而忙, 没时间找食谱之下,就想到Joceline家让人一见倾心的生日蛋糕。  所以”临时临急“的变出了这款的生日蛋糕, 也是丫头最爱的巧克力蛋糕。



蛋糕做的不是很专业, 但却让丫头情迷了。  我也侥幸得又通过了一次的“试验”, 而蛋糕的装饰也是依照丫头所提示的, 她说简单就是美! 





【黑白巧克力慕斯蛋糕】

[材料A, 7寸巧克力蛋糕体]
4粒蛋黄
40克粟米油
100克动物性鲜奶油(UHT)
80克黑巧克力
60克低筋面粉
20克无糖巧克力粉
1/2茶匙发粉

4粒蛋白
柠檬汁数滴
40克黄糖

【做法】

1.  将UHT鲜奶油加入巧克力一起隔水煮至溶化顺滑, 备用。
2.  将蛋黄稍微打散, 加入油搅拌均匀。然后, 再加入步骤(1)的巧克力酱, 搅拌均匀。
3.  筛入低筋面粉, 无糖巧克力粉和发粉搅拌成均匀的巧克力面糊。
4.  将蛋白打至起粗泡, 滴入数滴柠檬汁, 分次加入黄糖  打发至发泡的蛋白霜。  
5.  把蛋白霜分次拌入巧克力面糊里, 拌匀。  
6.  倒入7寸脱底圆模里, 送入预热烤箱以165度烘烤约50分钟或至熟。
7.  取出, 立即倒扣, 待冷却后才脱模, 然后平均切成4片, 备用。 

【材料B, 慕斯夹心】
250克白巧克力 (隔水煮溶)
50克黑巧克力 (隔水煮溶)
2粒蛋黄
150克动物性鲜奶油(UHT)
50克鲜奶
4张吉利丁片(小张的, 共8克)
250克动物性鲜奶油 (打发)

【材料C~蛋糕外层】
60克动物性鲜奶油+1/2 茶匙巧克力粉(打发)

【材料D~巧克力淋面】 
50克动物性鲜奶油 (UHT)
50克黑巧克力
1茶匙牛油

【做法】
1.  将吉利丁片以冰水浸软, 然后捞起把水挤干)
2.  UHT鲜奶油+鲜奶+蛋黄隔水煮热成奶油液体。
3.  将白巧克力隔水煮至溶化, 倒入步骤(2)的奶油液体里, 搅拌均匀成白巧克力糊。  
4.   离火后, 加入步骤(1)的吉利丁, 搅拌至融化顺滑。
5.  将步骤(4)的巧克力面糊平分成2份, 一份加入溶化黑巧克力酱, 而另一份则保留原味。 
6.  将动物性鲜奶油打发, 分成2份, 分别拌入巧克力面糊里, 即成黑巧克力和白巧克力慕斯酱。  

【 综合做法】
1.  放入一片巧克力蛋糕片在慕斯模里, 扣紧。  倒入一半黑巧克力慕斯。  
2.  放入第二片巧克力蛋糕, 稍微把蛋糕压一下, 再倒入第二层白巧克力慕斯, 重复以上的步骤至到把蛋糕完整的贴上。 将蛋糕放入冰箱冷藏至少6小时。
3.  取出, 将蛋糕脱模, 并在蛋糕周围涂抹一层薄薄的巧克力鲜奶油(打发), 放入冰箱冷藏30分钟至定型后方可取出淋面.  
4.  动物性鲜奶油(UHT), 黑巧克力, 牛油一起隔水煮至溶化顺滑。 稍微冷却后, 淋在蛋糕上, 让巧克力酱自然流下。  
5.  摆上自己喜欢的装饰即可。




【White Dark Chocolate Mousse Cake】

[Ingredients A, 7 inches chocolate cake base]
4  egg yolks
40g corn oil
100g UHT whipping cream
80g dark chocolate
60g cake flour
20g unsweetened chocolate powder
1/2 tsp baking powder

4 egg whites
few drops of lemon juice
40g brown sugar

【Method】
1.  In a small bowl, dissolve dark chocolate and whipping cream in low heat by using the double boil method.
2.  Place egg yolks and corn oil in a bowl, mix well.  Add in chocolate mixture (step 1) and mix until combined.
3.  sifted in cake flour, chocolate powder and baking powder, use a hand whisk to mix until combined.
4.  In a mixing bowl, beat egg whites with few drops of lemon juice until mixture forms soft peaks.  Gradually add in brown sugar, beating at high speed until frothy and stiff peaks form.
5.  Gently fold in 1/3 of meringue into chocolate mixture, mix well by using a rubber spatula, then add the remaining meringue until blended.
6.  Pour batter into 7 inches loose bottom cake pan, bake in preheated oven at 165C for 50 minutes or until it cooked.
7.  Remove from oven, invert cake onto table, leave to cool before cutting into 4 pieces.


【Ingredients B, Mousse filling】
250g white chocolate (dissolved)
50g dark chocolate (dissolved)
2 egg yolks
150 UHT whipping cream
50g fresh milk
4 gelatine sheet(small sheet , total 8g)
250g UHT whipping cream (whipped)

【Ingredients C~ top and side layer】
60g UHT whipping cream + 1/2 tsp cocoa powder(whipped)

【Ingredients D~Chocolate Ganache】 
50g UHT whipping cream
50g dark chocolate 
1 tsp butter

【Method】
1.  Soaked gelatine sheet in cool water, and drain it. 
2.  In a bowl, place whipping cream+fresh milk+ egg yolks in low heat by using the double boiled method.  Stir the mixture until smooth. 
3.  Add in dissolved white chocolates into egg yolks mixture (step 2), mix well.
4.   Remove from heat, add in soaked gelatine sheet,  stir well until it fully dissolved and smooth.
5.  Divide chocolate mixture into 2 equal portions, add in dissolved dark chocolate into one of the mixture and remain same for another original mixture.
6.  Whisk whipping cream, divide into 2 portions and add into the chocolate mixture individually to form a dark chocolate mousse and white chocolate mousse.

【 To assemble cake】
1.  Place the 1st layer of chocolate cake in the mouse pan, pour in half of dark chocolate mouse. 
2.  Place the 2nd layer of chocolate cake , lightly press it and pour over the white chocolate mouse on top of the cake.  Repeat the same way till last layers and chill for at least 6 hours until it set.
3.  Remove cake from the mouse pan,  cover the whole cake with whipped cream and smooth the side and top.  Chill for at least 30 minutes until it set.
4.  Dissolved whipping cream, dark chocolate and butter over low heat by using the double boiled method.  Stir the mixture till smooth and let it cool slightly.
5.  Pour chocolate ganache over the top of the cake, let it flow naturally. 
6.  Decorate as shown or to you own desire.  





6 comments:

  1. Wow, such a beautiful and professionally baked cake!

    ReplyDelete
  2. 迟来的生日祝福:生日快乐!
    蛋糕做的美极了,像外面买的!

    ReplyDelete
  3. 哎哟!真美! 这简直就是专业水平了!

    ReplyDelete
  4. 这个蛋糕真的好美丽 好美丽。。。。。。 装饰好好看。孩子们都很棒哦!

    ReplyDelete
  5. 如果这样的蛋糕不美,什么样的蛋糕才称为美啊!已经是极品了哦。。我多么希望有这样的成就

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...