{"id":400,"date":"2020-03-01T18:52:20","date_gmt":"2020-03-01T18:52:20","guid":{"rendered":"http:\/\/bakerbyheart.dk\/?p=400"},"modified":"2025-02-14T11:04:07","modified_gmt":"2025-02-14T11:04:07","slug":"chokoladekage-med-rabarbermousse","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=400","title":{"rendered":"Chokoladekage med rabarbermousse &#8211; Rhubarb Mousse and chocolate Cake"},"content":{"rendered":"\n<p>English version further down <\/p>\n\n\n\n<p>8-10 prs. <br>Chokoladekage<\/p>\n\n\n\n<p>Forberedelsestid: 90 minutter + afk\u00f8lingstid p\u00e5 minimum 6 timer<\/p>\n\n\n\n<p><strong>Dej: <\/strong><br>150 g. hvedemel<br>70 g. sukker<br>70 g. brun farin<br>1 tsk. vaniljesukker<br>0,75 tsk. natron<br>0,75 tsk. bagepulver<br>35 g. kakao<br>70 g. solsikkeolie \u2013 eller smeltet sm\u00f8r<br>100 g. yoghurt naturel<br>1 \u00e6g<br>1 dl. vand<br>35g. m\u00f8rk chokolade<\/p>\n\n\n\n<p>De t\u00f8rre ingredienser blandes og de v\u00e5de ingredienser blandes. Blandingerne piskes sammen med en elpisker og h\u00e6ldes i en springform p\u00e5 20 cm.<br><br>Bages i en 175 grader varm ovn 0alm ovn) i 40-45 minutter. K\u00f8les ned i formen p\u00e5 en rist.<\/p>\n\n\n\n<p><strong>Rabarbermousse:<\/strong><br>500 g. rabarber<br>200 g. sukker<br>\u00bd dl. vand<br>6 blade husblas<br>30 g. flormelis<br>55 g. past. \u00e6ggehvide<br>3,75 dl. piskefl\u00f8de<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Skyl og sk\u00e6r rabarberne ud i mindre stykker. Kog dem let m\u00f8re med sukker og vand, og tag gryden af varmen. Tils\u00e6t husblas og blend det s\u00e5 det bliver til pur\u00e9. H\u00e6ld pure\u00e9n op i en sk\u00e5l. Pisk \u00e6ggehviderne stive med flormelis, og vend det i pureen. <br>Pisk fl\u00f8den til skum, og vend den i. S\u00e6t en bagering eller kagefolie omkring kagebunden, n\u00e5r den er k\u00f8let helt af og h\u00e6ld rabarbermoussen over kagen.<br><br>Sl\u00e5 den let i bordet for at fordele moussen. Stil den i k\u00f8leskabet min. 6 timer, gerne natten over.<br>Pynt evt. med marengs og moussebomber<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Rhubarb Mousse Cake<\/h3>\n\n\n\n<p><strong>Preparation time:<\/strong> 90 minutes + minimum 6 hours cooling time<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Cake Batter:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/4 cups all-purpose flour (150 g)<\/li>\n\n\n\n<li>1\/3 cup sugar (70 g)<\/li>\n\n\n\n<li>1\/3 cup brown sugar (70 g)<\/li>\n\n\n\n<li>1 tsp vanilla sugar (1 tsk)<\/li>\n\n\n\n<li>3\/4 tsp baking soda (0.75 tsk)<\/li>\n\n\n\n<li>3\/4 tsp baking powder (0.75 tsk)<\/li>\n\n\n\n<li>1\/3 cup cocoa powder (35 g)<\/li>\n\n\n\n<li>5 tbsp sunflower oil or melted butter (70 g)<\/li>\n\n\n\n<li>1\/2 cup plain yogurt (100 g)<\/li>\n\n\n\n<li>1 egg (1 \u00e6g)<\/li>\n\n\n\n<li>1\/3 cup water (1 dl)<\/li>\n\n\n\n<li>1.2 oz dark chocolate (35 g)<\/li>\n<\/ul>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Mix the dry ingredients together and the wet ingredients together. Blend the mixtures with an electric mixer and pour into a 8-inch (20 cm) springform pan.<\/li>\n\n\n\n<li>Bake in a preheated oven at 350\u00b0F (175\u00b0C) for 40-45 minutes. Cool in the pan on a wire rack.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Rhubarb Mousse:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1.1 lbs rhubarb (500 g)<\/li>\n\n\n\n<li>1 cup sugar (200 g)<\/li>\n\n\n\n<li>1\/4 cup water (\u00bd dl)<\/li>\n\n\n\n<li>6 sheets gelatin (6 blade)<\/li>\n\n\n\n<li>1\/4 cup powdered sugar (30 g)<\/li>\n\n\n\n<li>2 oz pasteurized egg whites (55 g)<\/li>\n\n\n\n<li>1 1\/2 cups heavy cream (3.75 dl)<\/li>\n<\/ul>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Wash and cut the rhubarb into smaller pieces. Cook them gently with sugar and water, then remove from heat. Add gelatin and blend until it becomes a pur\u00e9e. Pour the pur\u00e9e into a bowl.<\/li>\n\n\n\n<li>Whisk the egg whites stiff with powdered sugar, and fold into the pur\u00e9e.<\/li>\n\n\n\n<li>Whip the cream into foam, and fold into the mixture. Place a cake ring or cake foil around the cake base once it has completely cooled, and pour the rhubarb mousse over the cake.<\/li>\n\n\n\n<li>Lightly tap the cake on the counter to distribute the mousse. Refrigerate for at least 6 hours, preferably overnight.<\/li>\n\n\n\n<li>Decorate with meringues and mousse bombs if desired.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>English version further down 8-10 prs. Chokoladekage Forberedelsestid: 90 minutter + afk\u00f8lingstid p\u00e5 minimum 6 timer Dej: 150 g. hvedemel70 g. sukker70 g. brun farin1 tsk. vaniljesukker0,75 tsk. natron0,75 tsk. bagepulver35 g. kakao70 g. solsikkeolie \u2013 eller smeltet sm\u00f8r100 g. yoghurt naturel1 \u00e6g1 dl. vand35g. m\u00f8rk chokolade De t\u00f8rre ingredienser blandes og de v\u00e5de ingredienser <br \/><a class=\"more\" href=\"https:\/\/bakerbyheart.dk\/?p=400\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":1522,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,21],"tags":[40,82,87,34],"class_list":["post-400","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kager","category-moussekager","tag-chokolade","tag-mousse","tag-moussekager","tag-rabarber"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=400"}],"version-history":[{"count":3,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/400\/revisions"}],"predecessor-version":[{"id":1521,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/400\/revisions\/1521"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/1522"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=400"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=400"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}