Sweets & Desserts
Chocolate Peanut Mousse Cake
Servings
2 Servings
Time
20 min
Difficulty
Medium
Ingredients
CHOCOLATE MOIST CAKE
- 100 grams of UHT milk
- 75 grams of DCC Chockely premium
- 1 egg
- 50 grams of sugar
- 40 grams of condensed milk
- 80 grams of cooking oil
- 50 grams of medium protein wheat flour
- 15 grams of cocoa powder
- ¼ teaspoon of baking powder
- ¼ teaspoon of baking soda
- Salt to taste
Chocolate peanut Mousse
- 120 grams of UHT liquid milk
- 12 grams of gelatin
- 60 grams of water
- 180 grams of DCC Chockely Premium
- 50 grams of Croner Peanut Butter
- 160 grams of Dairy cream mix until soft peak
GLAZE COKLAT
- 100 grams of DCC Chockely Premium
- 10 grams of Gelatin
- 50 grams of Water
- 120 grams of water
Instructions
Chocolate moist cake
- Melt the chocolate, then add the UHT milk and stir well.
- Mix all the ingredients together, stir well, then pour into a baking pan and bake in the oven until cooked.
Chocolate peanut mousse
- Soak the gelatin in water.
- Heat the milk, then add the gelatin and stir well.
- Mix the DCC and peanut butter, pour in the hot milk mixture, and stir well.
- Add the whipped cream and stir well.
Glaze coklat
- Melt the DCC.
- Soak the gelatin in water.
- Heat the milk and pour it over the ingredients above, stirring well.
