In the atmosphere of celebrating the 80th anniversary of National Day on September 2, let's celebrate with the family with delicious, sweet red-brown mousse Chocolate cake.
Accordingly, housewives need to prepare all ingredients including 50gr flour; 15gr cocoa powder; 2 eggs; 60gr sugar; 40gr unsalted butter.
For mousse chocolate filling, you will need 200gr dark chocolate (70% cocoa); 350ml fresh ice cream; 8gr gelatin; 50gr white sugar (adjusted to your preferred sweetness). The layer of ice cream with red chocolate mirrors needs 10gr gelatin; 60gr pure cocoa powder; 120ml fresh ice cream; 180gr sugar; 140ml filtered water.
First, make the cake filling by melting the butter and cooling it. beat the eggplant with sugar until the mixture turns light yellow. Squeeze the flour and cocoa powder into the egg mixture and mix well. Then add the butter to a mixture and continue mixing before pouring the flour into the mold and baking at 170°C for about 15 - 20 minutes.
Next, make mousse chocola filling. Soak gelatin in cold water to make it soft, then boil the chocolate water until it is completely dissolved. Heat about 100ml of whipping cream and add gelatin and drain the water and stir well until dissolved. Pour the ice cream and gelatin mixture into the chocolate and mix well.
beat the remaining whipping cream with sugar until the cream is fully blown. Divide the cream into 3 parts and gently mix with the chocolate mixture according to folding techniques to keep the mousse cotton and foam.
Place the cake tray in the middle of the mousse mold. Pour the molded mousse chocolate mixture. Use a flat surface spatula. Place the cake in the refrigerator freezer for at least 6 - 8 hours or overnight until the cake is completely frozen.
After the above time, proceed to make the chocolate mirror by soaking 10gr gelatin in 60ml of cold water to soften. Sift the cocoa powder to avoid lumps into a large bowl.
In a small pot, add 80ml of water, sugar and whipping cream and bring to a light boil, stirring well until the sugar dissolves. Slowly pour the hot mixture into the cocoa powder bowl, stirring continuously to make the mixture blend and smoother.
Next, add the soaked gelatin and stir well to completely dissolve. Filter the mixture through a sieve again to ensure absolute smoothness. Add a few drops of red at this step to create a red glow for the mirror cover. Let it cool to the ideal temperature of about 32 - 35°C before sprinkling on the cake pieces.
Take the cake cake pieces out of the mold, place them on a rack and gradually pour the chocolate mirror onto the entire surface of the cake. After the mirror cover is tight, gently transfer the cake to the plate.
You can decorate it with a simple piece of chocolate to complete the dessert before enjoying it with your family.
