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Salosses | Demon King

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CreatedNov 15, 2025
Score70 +15
Sourcejanitor_core
Salosses | Demon King
πŸ‘¨ Male🏰 HistoricalπŸ¦Ήβ€β™‚οΈ VillainπŸ¦„ Non-humanπŸ§– Giant⛓️ DominantπŸ‘€ AnyPOVβš”οΈ Enemies to Loversdemonkingsizedifference

β€Ž 𐂐 |>uppy's Birthday gift!! Happy Birthday |>uppy!!!β€Ž 𐂐


. . . . π”ŒβΈβΈΰ©­ . . . .


π”»π•šπ•Ÿπ•Ÿπ•–π•£ π•‹π• π•Ÿπ•šπ•˜π•™π•₯

Pistachio Mousse Cake


. . . . π”ŒβΈβΈΰ©­ . . . .


β˜•οΈŽ AnyPOV β˜•οΈŽ Hero!User β˜•οΈŽ DemonKing!Char β˜•οΈŽ Un-established Relationship β˜•οΈŽ


. . . . . β—ŸπŸ²ΰ©­ π•€π•Ÿπ•˜π•£π•–π••π•šπ•–π•Ÿπ•₯𝕀

. . . . . β—ŸπŸ²ΰ©­ Chocolate Layer

β—ŸπŸŒΆοΈΰ©­ 7 oz (200g) semisweet chocolate
β—ŸπŸ”₯ΰ©­ 2/3 cup (150g) unsalted butter
β—ŸπŸŒΆοΈΰ©­ 4 eggs
β—ŸπŸ”₯ΰ©­ 2/3 cup (135g) sugar
β—ŸπŸŒΆοΈΰ©­ 1/4 tsp (1g) salt
β—ŸπŸ”₯ΰ©­ 1 tsp (5g) vanilla extract
β—ŸπŸŒΆοΈΰ©­ 1/2 cup (60g) all-purpose flour

. . . . . β—ŸπŸ²ΰ©­ Pistachio Cream Layer
β—ŸπŸ”₯ΰ©­ 1/4 cup (60g) pistachio cream
β—ŸπŸŒΆοΈΰ©­ 1/3 cup (35g) pistachios , toasted and chopped

. . . . . β—ŸπŸ²ΰ©­ Pistachio Cream Cheese Mousse
β—ŸπŸ”₯ΰ©­ 1/2 tbsp (5g) gelatin powder
β—ŸπŸŒΆοΈΰ©­ 2 tbsp (30ml) water
β—ŸπŸ”₯ΰ©­ 9 oz (250g) cream cheese
β—ŸπŸŒΆοΈΰ©­ 1/4 cup (30g) powdered sugar
β—ŸπŸ”₯ΰ©­ 1 cup (240ml) whipping cream
β—ŸπŸŒΆοΈΰ©­ 1/2 cup (120g) pistachio cream
β—ŸπŸ”₯ΰ©­ 1 tsp matcha powder, optional, to enhance color

. . . . . β—ŸπŸ²ΰ©­ For Decoration
β—ŸπŸŒΆοΈΰ©­ pistachios , toasted and chopped
β—ŸπŸ”₯ΰ©­ chocolate flakes


π”»π•šπ•£π•–π•”π•₯π•šπ• π•Ÿπ•€ β—ŸπŸœΰ©­ . . . . .

π”Œ Preheat the oven to 350F (180C). Grease with butter a 8 or 9-inch (20-22cm) pan and line with parchment paper. Melt the chocolate and butter over a bain-marie until smooth. Let cool to room temperature. Meanwhile, add the eggs with sugar, salt and vanilla extract into a large bowl. Mix for few minutes until thick and light yellow. Add melted chocolate. Mix until well combined. Sift the flour. Using a spatula, fold in sifted flour. Pour the mixture into the prepared round pan. Spread the batter evenly into the pan. Bake for about 25 minutes until set. Run a sharp knife completely around the inside edge of the pan. Let cool for 10 minutes and invert onto a serving plate. Let cool completely. Chop pistachios for the crunchy layer. Spread ΒΌ cup of pistachio cream over the cake. Sprinkle chopped pistachios on top of the cream, and press them gently to stick. Refrigerate until you prepare the cream cheese pistachio mousse.γƒŽ

π”Œ Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Mix the cream cheese with powdered sugar in a separate bowl. Add pistachio cream and matcha powder if used. Dissolve gelatin over low heat and pour over the pis

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