DOUBLE CHOCOLATE MOUSSE

Cake Ingredients:
60 grams of cocoa powder
1/4 teaspoon salt
250 ml of liquid milk warm
1/4 teaspoon brown paste
125 grams unsalted butter
100 grams of caster sugar
1 egg
175 grams cake flour
1/2 teaspoon baking powder

Filling Ingredients:
75 ml heavy cream
2 sheets gelatin, soaked, team up to melting
200 grams dark cooking chocolate, cut into pieces
200 grams of non-dairy cream, whipped fluffy
2 tablespoons of rhum

Topping:
75 ml heavy cream
150 grams dark cooking chocolate, cut into pieces
1 tablespoon rhum
50 grams of mini chocolate chips

Ingredients Topping:
25 grams of mini chocolate chips

How to make:
Dissolve cocoa powder and salt with warm liquid milk. Add chocolate pasta. Stir well. Set aside.
Beat the unsalted butter and sugar until smooth. Add eggs one at a time alternating with mostly white flour sifted and shaken her flat.
Add the remaining flour and baking powder as she sifted and shaken with a solution of alternating flat brown powder.
Pour in pan 26x26 cm x4 topical dialas margarine and baking paper.
Oven with fire under the temperature of 180 degrees Celsius 20 minutes until cooked. Remove and let cool. Cut into small squares.
Filling, heat the heavy cream. Turn off heat. Enter the dark cooking chocolate chunks. Stir until dissolved. Let warm. Pour a little into the non-dairy whipped cream. Beat well. Enter the gelatin. Beat well. Add rhum. Stir well.
Set cake in a jar. Spray filling. Sprinkle with a little topping. Set cake again. Spray filing.
Topping, heat the cream. Enter the dark cooking chocolate. Stir until melted. Add rhum and chocolate chips. Stir well. Sprinkle over filling. Sow with chocolate chips.


For 6 pieces