Chocolate mousse cake – dessert as a cake!
Chocolate mousse cake is a decadent dessert that combines rich chocolate cake layers with layers of creamy chocolate mousse. The cake is usually assembled by layering chocolate cake with a generous spread of velvety chocolate mousse, creating a perfect balance of textures and flavors.
INGREDIENTS
FOR THE CHOCOLATE BASE
120 g dark chocolate
100 g butter
3 egg whites (size M)
120 g sugar
3 egg yolks (size M)
80 g flour (type 405)
½ tsp baking powder
1 tbsp baking cocoa
FOR THE CHOCOLATE Mousse
600 g cream
250 g dark chocolate
4 egg yolks (size M)
120 g sugar
3 sheets of white gelatine
Some butter and icing sugar for the mold
PREPARATION
Step 1
Preheat the oven to 200 degrees top and bottom heat (fan oven: 180 degrees). Line a springform pan (Ø 26 cm) with baking paper. For the chocolate base, finely chop the chocolate coating and cut the butter into cubes. Melt both ingredients in a metal bowl over a water bath. Allow to cool slightly.
Step 2
Beat the egg whites with sugar until stiff. Mix the egg yolks with sugar until creamy. Add the chocolate coating mixture and stir in.
Step 3
Mix the flour with the baking powder and baking cocoa and sift, add to the dough, fold in the egg whites by hand. Pour the dough into the mold and bake in the preheated oven for approx. 20 minutes. After baking, remove from the edge and allow to cool completely.
Step 4
For the chocolate mousse, beat the cream until stiff and refrigerate until further processing. Soak the gelatine in cold water. Finely chop the chocolate coating and melt over a water bath.
Step 5
Mix the egg yolks with sugar and slowly heat to 80 degrees over a water bath, stirring constantly. Remove the bowl from the water bath, then carefully dissolve the gelatine in it (note: the egg mixture must not be too hot, otherwise the gelatine will lose its effect). Quickly stir the still warm chocolate coating into the egg yolk mixture. First fold a third of the whipped cream into the chocolate mousse, then fold in the rest of the cream by hand. The mousse may seem a bit runny to you – don’t worry, you’ve done everything right.
6th step
Grease the cake ring with a little butter, dust with icing sugar. Place around the chocolate base. Pour the chocolate mousse onto the cake base, smooth it out, and chill the cake for at least 2 hours (but preferably overnight). Just before serving, sprinkle the edge of the cake with a little baking cocoa.
