Summary

This applies to 6-inch round die or 8-inch three-mode square. If you do not like to use biscuit optional sponge cake bottom. Or choose the home page to do the wind chiffon cake.

Material

Cake base material

Go to Sandwich Oreo Cookies 80g

40 grams of butter

Dark chocolate mousse layer: 30 grams of milk

1 egg yolk

Light cream 60 grams

Dark chocolate (choose cocoa butter content of 70%) 50 grams

Gelatine tablets 1 (5 grams) such as Ding powder equivalent replacement

Rum 1 tsp (7 g)

Light cream 100 ml

20 grams of powdered sugar

White chocolate mousse layer: 30 grams of milk

1 egg yolk

Light cream 60 grams

White chocolate (in case of sweet chocolate with 20 grams of sugar) 50 grams

A piece of gelatine tablets (5 grams)

Rum 1 tsp (7 g)

Light cream 100 grams

20 grams of powdered sugar

Steps

Gelatine tablets cold open blisters soft. (Summer with ice blisters soft) The election at the end of life Die, under the mold pad a paper, Butter water to melt, to the stuffing of Oreo biscuits into the bag in hand crush and then rolling pin rolling into a biscuit foam. In the butter mix into the mold compaction, cold standby. (About 80 degrees), turn off the heat, add the black chocolate to stir until the chocolate melt, leaving the hot water to be close to the temperature to be close to the temperature of the egg white, 50 to join the soft gelatin tablets and rum mix well, cool after use. Light cream 100 ml plus 20 grams of powdered sugar hit Liu Cheng hair is also the kind of flow. Mix the light cream three times with the chocolate paste. Into the chocolate mousse paste into the mold mold into the refrigerator. White chocolate mousse layer such as dark chocolate mousse layer Repeat the same approach again. 4 hours after the cold remove the hot towel, or a hair dryer blowing about. Release mold release.

Tips