Carrot Cake with Chocolate Mousse
Ingredients
Part Montagem e Acabamento
Part Mousse de Chocolate
Part Preparo
Process
01. Place the Zeelandia Carrot Cake mix, water, eggs, and oil in a mixer and mix until homogeneous. Use a paddle attachment.
02. Beat on high speed (speed 2) for approximately 3 minutes.
03. Pour 325 g of batter into each pre-greased round mold (17 x 5 cm).
04. Bake at 170°C for approximately 25 minutes in a convection oven.
05. Remove from mold. Cool. Set aside.
TIP
- Alternative baking:
* Turbo oven: Bake at 120°C for approximately 30 minutes.
CHOCOLATE MOUSSE
01. Hydrate the unflavored, colorless gelatin with water. Set aside for approximately 5 minutes.
02. Heat the Chocolatier ChocoDark in a double boiler or microwave.
03. Add the Chantilly Pronto to the Chocolatier ChocoDark in 3 stages and mix until homogeneous.
04. Dissolve the hydrated gelatin set aside in a double boiler or microwave.
05. Add the dissolved gelatin to the mousse and mix until homogeneous.
TIP
- The Chocolatier ChocoDark can be substituted with Chocolatier ChocoNut.
ASSEMBLY AND FINISHING
01. Place the reserved carrot cake in the center of a 20 x 5 cm ring previously greased with oil and sugar.
02. Using a pastry bag with a smooth tip, apply the chocolate mousse over the carrot cake, filling the entire ring.
03. Place in the freezer until firm.
04. Using a spatula, spread a thin layer of Elegant Chocolat.
05. Cut into 8 slices or as preferred.
06. Decorate with Chantilly Pronto and Elegant Chocolat to taste.
Yield
3 Units of 1000 g
Equipment
Oven , Mixer , Stove , Pastry Bag , Freezer , Spatula , Spoon , Paddle Attachment , Scale , Knife , Container , Smooth Tip , 20 cm Ring , Microwave , Round Mold
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 228 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 1.9 | % VD (*) |
| Gorduras totais (g) | 15 | % VD (*) |
| Gorduras saturadas (g) | 8.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 63 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Carrot Cake with Chocolate Mousse
Ingredients
Part Mousse de Chocolate
How to make it
PREPARATION
01. Place the Zeelandia Carrot Cake mix, water, eggs, and oil in a mixer and mix until homogeneous. Use a paddle attachment.
02. Beat on high speed (speed 2) for approximately 3 minutes.
03. Pour 325 g of batter into each pre-greased round mold (17 x 5 cm).
04. Bake at 170°C for approximately 25 minutes in a convection oven.
05. Remove from mold. Cool. Set aside.
TIP
- Alternative baking:
* Turbo oven: Bake at 120°C for approximately 30 minutes.
CHOCOLATE MOUSSE
01. Hydrate the unflavored, colorless gelatin with water. Set aside for approximately 5 minutes.
02. Heat the Chocolatier ChocoDark in a double boiler or microwave.
03. Add the Chantilly Pronto to the Chocolatier ChocoDark in 3 stages and mix until homogeneous.
04. Dissolve the hydrated gelatin set aside in a double boiler or microwave.
05. Add the dissolved gelatin to the mousse and mix until homogeneous.
TIP
- The Chocolatier ChocoDark can be substituted with Chocolatier ChocoNut.
ASSEMBLY AND FINISHING
01. Place the reserved carrot cake in the center of a 20 x 5 cm ring previously greased with oil and sugar.
02. Using a pastry bag with a smooth tip, apply the chocolate mousse over the carrot cake, filling the entire ring.
03. Place in the freezer until firm.
04. Using a spatula, spread a thin layer of Elegant Chocolat.
05. Cut into 8 slices or as preferred.
06. Decorate with Chantilly Pronto and Elegant Chocolat to taste.
Tips
Yield
3 Units of 1000 g
Equipment
Oven , Mixer , Stove , Pastry Bag , Freezer , Spatula , Spoon , Paddle Attachment , Scale , Knife , Container , Smooth Tip , 20 cm Ring , Microwave , Round Mold
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 228 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 1.9 | % VD (*) |
| Gorduras totais (g) | 15 | % VD (*) |
| Gorduras saturadas (g) | 8.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 63 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.