グラサージュ 濃厚つやつやチョコケーキ レシピ Chocolate Mousse Cake Recipe【パンダワンタン】

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Crush 50g of biscuits in a bag with a rolling pin.

Warm 30g of butter in a 500W microwave for 20-30 seconds.

Transfer the crushed biscuits to another bag, add the melted butter, and mix well.

Wrap the bottom of a 15cm round cake pan with aluminum foil.

Press the biscuit mixture into the bottom of the pan and refrigerate.

In a bowl, combine 300ml of milk and 200ml of heavy cream.

Add 8g of gelatin and 30g of granulated sugar, and mix well.

Chop 150g of milk chocolate into small pieces.

Dissolve the gelatin in the milk mixture over a double boiler (do not exceed 60°C).

Melt the chopped milk chocolate over a double boiler.

Gradually add the milk mixture to the melted chocolate while stirring, then strain into another bowl.

Using a ladle, gently pour half of the mixture into the prepared pan.

Refrigerate the pan for about 45 minutes until the mixture starts to set.

Keep the remaining mixture warm over the double boiler to prevent it from setting.

Mix 80g of mixed berries with 50g of blueberry jam and gently place the berries on top of the set mixture.

Pour the remaining mixture over the berries.

Refrigerate overnight to set completely.

Remove the cake from the pan, leaving the bottom in place for easier handling.

Bring 100ml of heavy cream to room temperature.

Soak 5g of gelatin in some of the water to soften it.

In a bag, mix 40g of cocoa powder and 60g of sugar by shaking for about a minute.

Heat the remaining water over low heat and gradually add the cocoa and sugar mixture while stirring.

Stop heating just before boiling, then stir in the room temperature heavy cream all at once.

Add the softened gelatin and mix well.

Strain the mixture into a bowl and cool to body temperature.

Pour the glaze over the cake and sprinkle with edible gold leaf.

Refrigerate for at least 1 hour to set the glaze.

Trim any excess glaze hanging off the sides with scissors.

Remove the bottom of the pan to finish.

Cooking Techniques

Equipment Needed

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Dietary

Allergens