COFFEE and CHOCOLATE MOUSSE CAKE - Recipe | cakeshare

Cakeshare, my coffee and chocolate mousse cake recipe! ASMR
Experiment and relax at the same time listening to the noises generated by the kitchen and the preparations themselves, try to replicate my desserts by turning off any source of noise and enjoying the moment!
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RECOMPOSED COOKIE:
100g biscuits
60g dark chocolate
35g butter
WHITE CHOCOLATE CREAM:
60g fresh cream
60g milk
30g egg yolks
20g sugar
60g white chocolate
1.5g gelatin in sheets
7.5g cold water
COFFEE SPONGE CAKE:
2 eggs
50g sugar
53g "00" flour
7g cocoa powder
20g espresso coffee
10g seed oil
COFFEE MOUSSE:
1 egg yolks
30g brown sugar
60g espresso coffee
5g gelatin in sheets
25g cold water
50g milk
180g fresh cream
10g sugar
CHOCOLATE FROSTING:
160g sugar
160g glucose syrup
85g water
107g condensed milk
80g white chocolate
80g milk chocolate
10g gelatin in sheets
50g water
DOSES FOR: 6/8 people
CAKE DIAMETER: 16 cm
SPONGE CAKE TRAY DIAMETER: 35 cm x 23 cm
DIAMETER OF SPONGE CAKE DISCS: 14 cm x 2
RECOMPOSED BISCUIT DISC DIAMETER: 16 cm
N.B: this cake requires many preparations, with patience and dedication you will see that it will not be as difficult as it may seem. The reassembled biscuit should be spread about 3/4 mm. The sponge cake should not be too thick, try to level the surface well to make it uniform. Cut with the knife from the outside of the mold or the disc will be too small and will contain the creamy badly.
The creamy must be done first because it must be cold enough to be poured into the mold, make sure it is frozen to remove it easily.
For the mousse there are no major clarifications to be made, a small part will be left over but it was necessary to use these doses. Remember to spread the mousse on all surfaces to avoid irregular parts.
I chose to reuse a glaze that I had previously made with chocolate, those indicated in the video are weights for a complete glaze. Since not all will be used, you can retrieve it and use it for another dessert.
To unmold the cake you will have to heat the side surfaces of the mold for a few seconds with a flame or a hot cream, be careful because the more it is heated, the more the mousse will lose consistency. Once out of the mold, place it in the freezer for 30 minutes before glazing.
Once glazed it will take at least 4/5 of the fridge before you can eat it.
EXPERIMENT AND HAVE FUN !!
#cakeshare #mousse #asmr