Шоколадова мускусна торта
Тази богата шоколадова мусова торта е направена от шоколадов ganache, който включва фино нарязан горчив шоколад.
Източник: Марта Стюарт Ливинг, декември 2001 г.
Дози
Тази богата шоколадова мусова торта е направена от шоколадов ganache, който включва фино нарязан горчив шоколад.
Източник: Марта Стюарт Ливинг, декември 2001 г.
Дози
Alexis
27.04.2023 @ 05:16
This rich chocolate mousse cake is made from chocolate ganache, which includes finely chopped bitter chocolate. Source: Martha Stewart Living, December 2001. 12 servings. Ingredients: Chocolate Ganache for Chocolate Mousse Cake 8 grams bitter chocolate, finely chopped 3 large egg yolks 1/4 cup sugar 2 tablespoons all-purpose flour 1 tablespoon cornstarch 1 1/2 cups milk 1 1/2 cups heavy cream Chocolate ganache for mousse cake Edible roses and rose petals Cinnamon Cream Anglaise Instructions: 1. Place a 10-by-4 1/2-by-3-inch loaf pan with plastic wrap; let excess hang over sides of pan. Line pan with chocolate ganache: Cut one 9-inch 4-inch rectangle to fit bottom and two 9-by-3-inch rectangles to fit sides of loaf. Cut four 2 1/4-by-4 1/2-inch pieces; use two to fit at each end of loaf; set aside two others. Cut 10 more 1 1/2-inch rectangles to fit on top; set aside. 2. Place chocolate in large heatproof bowl or top of double boiler set over barely simmering water; heat until melted. Set aside. 3. Combine egg yolks and sugar in medium bowl; whisk until pale yellow. Add flour and cornstarch; whisk to combine. Place milk in small saucepan; bring to boil. 4. Gradually pour milk into yolk mixture, whisking constantly. Return mixture to saucepan; set over medium-low heat. Cook, whisking constantly, until mixture comes to boil. Remove from heat; immediately strain through fine sieve into melted chocolate. Use rubber spatula to combine; set aside to cool. When almost ready, whip heavy cream to soft peaks, and fold in chocolate mixture. 5. Spoon chocolate mousse into prepared loaf and top with reserved ganache. Wrap excess plastic wrap over loaf and freeze overnight. 6. Unmold cake onto wire rack set over baking sheet. Pour ganache over cake, covering completely. Let ganache set for about 10 minutes. Scrape excess ganache from baking sheet back into bowl. Pour second coating of ganache over cake. If ganache becomes too thick, it can be slightly chilled over swirling water. Transfer cake to serving platter; chill for 1 hour or until ready to serve