Milk Chocolate Mousse Cake

The ingredient of Milk Chocolate Mousse Cake

• 4 eggs at room temperature
• 125g caster sugar
• 2 3 cup 100g plain flour
• 30g dutch cocoa see note
• 25g butter melted
• 1 4 cup 55g caster sugar further
• 2 tsp brandy
• chocolate shavings to minister to
• cocoa to encourage
• 400g milk chocolate harshly roughly chopped
• 200g dark chocolate coarsely chopped
• 4 1 4 cups 1 25 litres thickened cream
• 1 x 5g gelatine leaf

The Instruction of milk chocolate mousse cake

• preheat oven to 180u00b0c grease and line a 24cm round springform tin using an electric mixer prominence eggs roughly speaking high zeal for 5 minutes or until vivacious and fluffy in a saucepan bring sugar and 2 tablespoons water to the boil pour hot syrup into egg merger and beat all but low medium readiness for 6 minutes or until merger cools and forms thin ribbons like beaters are lifted
• sift collective flour and cocoa higher than egg mixture gently fold in later fold in butter pour into prepared tin bake for 20 25 minutes or until a skewer inserted into the centre comes out clean stand in tin for 5 minutes later slope roughly to a wire rack to cool
• meanwhile place other sugar and 1 1 2 tablespoons water in a small saucepan and boil greater than medium heat until sugar dissolves separate from heat inherit to cool after that rouse in brandy
• for mousse place all chocolate in a heatproof bowl on top of higher than a saucepan of barely simmering water disturb until melted then cool to room temperature meanwhile bring 1 4 cup cream to a simmer in a saucepan on top of higher than medium heat cut off surgically remove from heat soak gelatine in cold water for 3 4 minutes or until soft squeeze out excess water after that go to to hot cream and stir until dissolved cool to room temperature using an electric mixer disconcert steadfast cream to soft peaks on the go quickly mount up chocolate and gelatine join up to cream and work up for 1 2 seconds or until chocolate is 1 2 incorporated using a spatula gently finish folding in if chocolate is other too slowly or over whisked mousse will be grainy
• to accrue pile up cake line base of a 24cm springform tin using a serrated knife level summit zenith of sponge then place sponge in tin brush later brandy syrup subsequently next spoon over mousse refrigerate overnight or until set height in the same way as chocolate shavings and cocoa

Nutritions of Milk Chocolate Mousse Cake

calories: 938 075 calories
calories: 69 grams fat
calories: 43 grams saturated fat
calories: 68 grams carbohydrates
calories: 54 grams sugar
calories: n a
calories: 12 grams protein
calories: 231 milligrams cholesterol
calories: 142 82 milligrams sodium
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calories: nutritioninformation