How to Make Chocolate Hazelnut Mousse Cake
Cocoa Chestnut Pudding Egg Cake is a traditional delicacy.Recipe, it can be seen in many restaurants and eateries. The cocoa chestnut pudding cake has various styles and tastes, being beloved by everyone.，Cooking Network us learn how to make this dish!
Cocoa Chestnut Pudding Cake Ingredients Introduction
Main ingredients:
Xi Wang Corn(40g)Milk(70g) Egg(s) (4 )(4 ) Sugar (Yolk Whites for pudding) (15g) Sugar (White Whites for pudding) (45g)Low-gluten Flour(52g) Cocoa Powder (8g) Chestnut Pudding (filling Mascarpone）(100g) Heavy Cream(filling cream) (150g) Cocoa Powder (for decoration) ( ) Ready-to-eat Chestnuts(for decoration) (3 )
How to make the cocoa chestnut pudding cake:
1. Weigh all ingredients, and let the eggs come to room temperature.
2. Separate egg whites and yolks into two oil-free and water-free bowls.
3. Mix sugar with egg yolks until uniform.
4. Add milk and mix well.
5. Add Xi Wang corn germ oil. Mix uniformly.
6. Combine low-gluten flour and cocoa powder, sift into the yolk mixture.
7. Fold until no dry powder remains; sieve again to make the mixture finer.
8. Beat egg whites to stiff foam and add 15g sugar.
9. Continue beating until fine foam forms, then add another 15g sugar.
10. Beat until a slight pattern is visible; add the last 15g of sugar.
11. Until egg whites form clear patterns and can be pulled into sharp peaks.
12. Scoop 1/3 of the whipped whites into the yolk mixture, fold evenly.
13. Pour the mixture from step 12 back into the remaining egg whites and continue folding until uniform.
14. Pour into a mold lined with baking paper.Baking SheetGently tap the cake to even out its surface, then drop it from a height of 20 cm to release bubbles.15. Bake in a preheated oven at 160°C on the bottom rack for 20 minutes with top and bottom heat.
16. Immediately remove from the oven, free-fall from a height of 20 cm to release steam.Turn upside down onto a wire cooling rack and peel off the baking paper; let cool completely. 17. While the cake is cooling, prepare the chestnut cream filling: blend the chestnut pudding.
18. Add 50g of heavy cream to continue mixing.19. Add another 100g of heavy cream and mix until soft peaks form; it should hold clear patterns when pouted back into the bowl without dripping.
20. Pipe the whipped cream using a piping bag, with a piping tip adapter if necessary.
21. Cut off any uneven edges from the cake.
22. Divide the cake evenly into three layers.
Pipe a layer of cream onto one piece without a piping tip; use the adapter's opening to pipe cream directly.
23. Place another layer on top, press lightly, and then add another layer of cream.
24. Cover with the third layer, pressing it gently; pipe around the edges using a small round tip.
25. Dust with cocoa powder and decorate with a chestnut if desired.
26. Finished product image.
Tips:
The chestnut pudding follows a friend's recipe; you can search online for it.
Every oven behaves differently, so the temperature given by Douma is only a reference.
Cake decoration can be customized according to personal preference.
2If you don't have a piping tip adapter, use multiple piping bags instead.
was made following friends' recipes, everyone can search for them.
Each oven has a different temperament, so the temperature provided by Dumma is just a reference.
The cake decoration can be freely improvised according to your preferences.
If you don't have a piping, you might need to use multiple frosting bags.
