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Moussechocolate Sponge Cake:Tart Ingredients Procedure
Moussechocolate Sponge Cake:Tart Ingredients Procedure
Ingredients:
Dark chocolate 85 g
Water 325 g
Milk 345 g
oil 145 g
Sugar 540 g
Flour 320 g
Whole eggs 5 pcs
Vanilla extract 5g
Nescafe powder or espresso single shot 10 g
Baking powder 5g
Baking soda 10 g
Cocoa powder 140 g
Salt 5g
Sieved dry ingredients and set aside. In a stand mixer, mix egg and white sugar
using whisk attachment, high speed until smooth and creamy (creaming method),
add liquid ingredients whisk low speed and incorporates the sieved dry
ingredients until smooth and pour to baking trays. Bake at 170 degrees, 15 mins.
Ingredients:
APF 250 g
BUTTER 150 g
EGGS 1 PC g
ICING SUGAR 100 g
ALMOND POWDER 30 g
SALT 5g
In a stand mixer with paddle attachment add butter, flour, sugar, salt and almond
powder and beat until the mixture resembles crumbs, add egg and bring the
mixture together until it forms a ball like dough.
Caramel
Ingredients:
White sugar 360 g
Glucose syrup 160 g
Water 60 g
Heavy cream 40 g
Butter 110
Ingredients:
Whole eggs
Sugar
Butter
Dark chocolate
Flour
Sieve flour and set aside. In a double boiler(bain-marie), melt dark chocolate and
butter together and mix with whisk, in a mixing bowl, whisk by hand the sugar
and eggs together until incorporates, pour the melted dark and butter mixture
and put the flour.
CHOCOLATE MOUSSE
1. POUR THE HOT FRESH MILK INTO THE SUGAR AND EGG YOLK MIXTURE WHILE
MIXING USING WIRE WHISK.
2. POUR THE LIQUID MIXTURE IN A POT, COOK MEDIUM HEAT, STIR AND MIX TO
COOK EVENLY UNTIL SMOOTH AND LIGHT THICK.
3. IN BOWL WITH MILK CHOCOLATE, POUR THE HOT LIQUID MIXTURE AND
COMBINE GENTLY UNTIL SMOOTH AND CREAMY, SET ASIDE AND REST UNTIL
30 DEGREE CELSIUS.
4. IN A MIXING BOWL, PLACE THE WHIPPED CREAM AND POUR THE CHOCOLATE
MIXTURE AND FOLD GENTLY UNTIL COMBINE COMPLETELY.