Chocolate Brownie Mousse Cake ( Cakes and Pastries)
by Tarla Dalal
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Truly delicious creamy pastry!!
- Slice both the chocolate cakes horizontally into 2 equal parts. Cut each part into two 100 mm. (4”) long tear drops shapes, using a cookies cutter or just a knife.
- You will get eight pieces in all.
- Cut each ohp sheet into 2 horizontal rectangles.
- Bring the sticks together to form a tear drop shape and stick with a cellotape to get a mould. Make 4 moulds in this way.
- Place 1 pieces each of the chocolate cake at the base of each mould.
- Top with half the grated chocolate.
- Fill the plastic disposable piping bag ( fitted with a no. 5 star nozzle) with the chocolate mousse and pipe it out on the grated chocolate applying uniform pressure.
- Top with the remaining half of the grated chocolate.
- Place the remaining 4 cake pieces over it and refrigerate to set.
- Just before serving, unmould onto a serving plate and microwave for 15-20 seconds so the grated chocolate melts.
Nutrient values (Abbrv) per pastrie
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