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Chocolate Mousse Cake

Recipe was added 15 November 2016 | Author: Alesia | Comment(s): 9

I Like It! 5

5 portions

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Ingredients

Chocolate sponge cake:
2 eggs
3 tbsp. sugar
1 tbsp. cocoa powder
2 tbsp. flour
1 tbsp. butter
Creamy mousse:
3 egg whites
2 tbsp. sugar
3 tbsp. soft butter
200 ml heavy cream 33-35%
100 g of white chocolate
5-6 g gelatin (half a small bag)
Chocolate mousse:
3 egg whites
3 tbsp. soft butter
2 tbsp. sugar
200 ml heavy cream 33-35%
100 g dark chocolate
5-6 g gelatin (half a small bag)
Glaze:
40 ml of milk
40 ml cream
70 g chocolate
1/2 teaspoon gelatin

Chocolate sponge cake:
2 eggs
3 tbsp. sugar
1 tbsp. cocoa powder
2 tbsp. flour
1 tbsp. butter
Creamy mousse:
3 egg whites
2 tbsp. sugar
3 tbsp. soft butter
200 ml heavy cream 33-35%
100 g of white chocolate
5-6 g gelatin (half a small bag)

Chocolate mousse:
3 egg whites
3 tbsp. soft butter
2 tbsp. sugar
200 ml heavy cream 33-35%
100 g dark chocolate
5-6 g gelatin (half a small bag)

Glaze:
40 ml of milk
40 ml cream
70 g chocolate
1/2 teaspoon gelatin

Alesia:

The cake obviously does not need additional introduction - its pictures speak for itself! Airy, very creamy, with a rich taste! Of course, it takes some time to prepare it, but the result is worth it!

Step by step recipe description:

Let's begin with a sponge cake. Melt butter and cool.

Sieve flour with cocoa.

In a separate bowl whisk eggs with sugar until creamy.

Add flour and cocoa to eggs with sugar, carefully stir with a spatula until smooth. Then add melted butter and stir again.

Cover the bottom of the split baking pan with parchment, pour the batter. Bake for 15 minutes at 180ºC/350ºF/gas 4.

Then remove the sponge cake and the baking paper. Put the sponge cake back to the baking pan. Cover walls of the baking panwith parchment. Lightly brush the walls with oil so that the parchment sticks better.

Now let's prepare creamy mousse. Dissolve gelatin in small amount of water and leave to swell.

Whisk room temperature butter with sugar, gradually adding the heavy cream.

In a separate bowl, beat egg whites until stiff peaks.

Prepare water bath and melt chocolate. Add gelatin and bring to homogenity.

Now mix all the ingredients for the creamy mousse together. Add chocolate with gelatin to the cream. Mix until smooth.

Carefully add egg whites, mix, trying to keep the lightness of egg whites.

Pour the cream mousse on the sponge cake and refrigerate for 1 hour.

Now we prepare chocolate mousse. The difference in the preparation from the creamy mousse is just one: first you need to whisk butter with sugar, then gradually add the heavy cream. Soak gelatin, melt the chocolate, warm and mix together with gelatin. Slightly cool. Beat egg whites until stiff peaks. Add chocolate to the butter and cream. Then gently add egg wites. Mix until smooth.

Put chocolate mousse on top of creamy mousse and put in the refrigerator for 1 hour again.

For the glaze mix milk and cream, heat. Soak gelatin in 2-3 tablespoons of water. Add milk and cream to chocolate, stirring with a spatula until it is smooth. Add gelatin, heat together on a low heat until the chocolate and gelatin are dissolved, and the glaze is smooth. If the glaze is too thick - add a little more milk.