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Ice cream cake "Chocolate mousse"
Cooking
Step 1
Let's prepare the Italian meringue: beat the chilled protein with a pinch of salt into an airy, not very dense mass. Without ceasing to beat, we introduce 70 g of powdered sugar, vinegar and cocoa. Lubricate the detachable form with melted butter and lay out the protein mass - distribute it in an even layer.
Step 2
Bake for 5-7 minutes, then, without removing from the mold, cool.
Step 3
Melt the chocolate in a saucepan along with rum and 80 g of powdered sugar. Cool down. In the meantime, whip the cream to a thick cream.
Step 4
Mix cream with melted chocolate and mix gently. We distribute the chocolate mass on the meringue and send it to the freezer for at least 1 hour.
Step 5
Our delicate airy mousse cake is ready! You can decorate it with raspberries, mint leaves.
Ingredients
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