Cherry Chocolate Charlotte Cake
It's a cake filled with cream and fruit I don't think it's an unfamiliar cake because many people have experienced it ^^ I've been making mousse charlotte with cherries and dark chocolate ^^ Apply syrup made by adding Peony Triplex Orange Liquor to Kakao Bisquee, and add Peony to the chocolate mousse that melts in the mouth after creaming, adding a sweet citrus scent Cherry mousse hidden in soft chocolate mousse~~^^ After making cherry with jam, mix it with crme angles, and mix it with whipped cream to complete a soft mousse I don't think I'm the only one who's excited about the pink cherry mousse ^^
2 serving
Within 90 minutes
다애맘
Ingredients
  • Eggs
    2ea
  • Sugar
    60g
  • Soft flour
    53g
  • Kakao Powder
    10g
  • Sugar powder
    suitably
  • cherry
    135g
  • Sugar
    35g
  • Chocolate
    160g
  • Milk
    80g
  • whipped cream
    90g
  • Eggs
    1ea
  • Eggs
    5g
  • gelatin
    2/3piece
  • Sugar
    13g
  • Water
    5g
  • liqueur
    15g
  • Eggs
    22g
  • Milk
    73g
  • Sugar
    27g
  • liqueur
    7g
  • gelatin
    2g
  • Cherry jam
    100g
  • whipped cream
    80g
  • Water
    20g
  • Sugar
    10g
  • cherry
    suitably
  • Blueberry
    suitably
  • cranberry
    suitably
  • Deco snow
    suitably
  • Mint
    suitably
Cooking Steps
STEP 1/30
Add sugar little by little and turn the hand mixer gently and place the meringue on top It's good to have hard meringue because the foam goes off quickly with the dough with cacao powder
STEP 2/30
Add the yolk one at a time and mix it
STEP 3/30
Add the sifted cacao powder and soft flour, sweep the bowl as you recall with a spatula, stir quickly until no raw powder is visible, and squeeze it on the pre-marked heritage site with a circular piping tip in a piping bag
STEP 4/30
When you squeeze it into a cylindrical shape, it's better to mark it with a square mousse ring in advance, and it's better to squeeze it to a height of 2/3 of the high mousse ring and cut it afterwards When you squeeze it into a cylindrical shape, it's better to mark it with a square mousse ring in advance, and it's better to squeeze it to a height of 2/3 of the high mousse ring and cut it afterwards
STEP 5/30
After spraying sugar powder, bake it in a 180 degree oven for 13 minutes and cool it down When you touch the top, it's cooked if it's hard
STEP 6/30
Add sugar to the seeded cherries and simmer over medium heat
STEP 7/30
If you drop it in cold water and it doesn't spread, it's all boiled down
STEP 8/30
Cool it down ^^
STEP 9/30
Mix the yolk and sugar and whisk until smooth
STEP 10/30
Pour the boiled milk into the yolk water, stirring with a whisk
STEP 11/30
Squeeze the water into the pan gelatin soaked in cold water, put it back in the pot, and heat it with a whisk until it boils
STEP 12/30
When it's hot, add the pioni
STEP 13/30
Add the cherry jam and grind it finely with a blender If you want a finer mousse, grind it and put it down
STEP 14/30
Cherry crme angledz complete. Cool at room temperature
STEP 15/30
Whip cold whipped cream to miduick
STEP 16/30
Add the whipped cream to the chilled cherry creme anglese twice and mix well
STEP 17/30
Cover round mini mousse ring with plastic wrap and pour mousse to harden in freezer
STEP 18/30
Add sugar to the egg yolk and beat it until it's white
STEP 19/30
Combine water and sugar and simmer over low heat until center is boiling When it starts to boil, stir in the egg yolk water and disinfect it
STEP 20/30
I'll put the piony in here
STEP 21/30
Heat the milk hot, add the cover dark chocolate and melt it well to make ganache
STEP 22/30
Squeeze the pre-soaked pangelatin with your hands and put it in ganache. It's hot, so it's going to melt
STEP 23/30
When the finished ganache is lukewarm, pour little by little into the yolk water and mix
STEP 24/30
Whip the whipped cream with a midu pic as above, divide it into ganache twice and mix
STEP 25/30
Chocolate mousse is complete
STEP 26/30
Cut the cooled biscuit in a straight line Use a mousse ring to mark it, and when you cut it, it's better to cut it with a bread knife. It's better to cut the bottom part after putting on the side of the biscuit
STEP 27/30
I put a high mousse ring inside the mousse ring and worked on it After you wrap the biscuit around the wall, insert the round biscuit in the middle
STEP 28/30
Apply the syrup everywhere to make it moist
STEP 29/30
Add the hardened cherry mousse
STEP 30/30
Add chocolate mousse, organize and harden the top, remove the mousse ring, and when the plastic high round mousse ring is completely hardened, remove the sticker, remove it, and decorate the top. ^^
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