The cake recipe is pretty simple. They can be prepared not only by experienced chefs, but also by young people who love to celebrate Valentine's Day. It is desirable to have molds, but if you don’t have them, you can do without them.
Watch the video recipe, everything is simple 👇
Mousse cakes
Brownie base preparation
For cakes, you need some kind of silicone mold or cupcake mold. I have beautiful hearts and I will make cakes in them.
A smaller metal mold will come in handy for me to cut out the biscuit.
Brownies can be baked in any form convenient for you, I have a rectangular 20 by 16 cm.
- I spread 75 g of diced butter in a bowl. I add 100 g of sugar, a pinch of salt, 30 g of cocoa powder to it and put the bowl in a water bath so that the bottom does not touch the water.
- I reduce the heat, wait for the butter to melt and mix everything, it is necessary that the result is a uniform mass.
- I keep it in a water bath for 3 minutes and turn off the heat. I remove the bowl from the bath and let it cool down a bit.
- After about five minutes, I add one egg, half a teaspoon of vanilla sugar, 35 g of wheat flour and quickly mix everything until smooth.
- I pour the finished dough into a mold lined with parchment and evenly distribute it.
Preheat the oven to 165°C with convection or 175°C without convection.
I send the brownie to the oven, baking time is about 20 minutes.
- I mix gelatin with water and leave to swell.
Base molding
Check the readiness of the biscuit on a dry skewer, it should be clean. The finished brownie biscuit is best cooled on a wire rack.
- I cut out the biscuit base with a mold for future cakes.
- I put the finished biscuit blanks in the freezer, it is always easier with frozen ones.
mousse preparation
- I heat the gelatin in a water bath.
I'm making espresso mousse. I mix a teaspoon of mascarpone with 1/3 teaspoon of coffee extract and rub it well. If you don't have one, use 1/2 teaspoon of instant coffee in a little hot water.
- I add 110 g of cold mascarpone, 35 g of powdered sugar, mix everything quickly and pour 200 g of cold cream of 30-35% fat.
- Stir at low speed, then gradually increase and beat.
It turns out a good consistency and I pour gelatin and coffee extract into this ready-made mousse at low speeds.
- I transfer the mousse to a pastry bag.
Assembly of cakes
I take out the bases from the refrigerator and collect the cakes. I squeeze the mousse into a mold, and immerse the biscuit into it. I smooth the surface, as this will be the base of the cake.
The form with cakes needs to be put in the freezer.
For those who do not have any shapes, cut the biscuit into circles or squares and put mousse on it from a pastry bag.
Confiture preparation
I take the cakes out of the freezer and fill the recesses with chocolate or chocolate icing, any fruit jam.
For confiture, I take 1 teaspoon of corn starch, 10-15 g of sugar, mix and add 100 g of any fruit or berry puree. I have turned up not pureed raspberries.
I stir the starch in a cold puree, put the saucepan on the stove, bring to a boil and boil for half a minute. I turn off the heat and let it cool down.
INGREDIENTS FOR CAKE
Thank you for reading my recipes, sharing your findings, and I wish you bon appetit.