Three Chocolate Mousse Cake

Baking and Desserts | European cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Three Chocolate Mousse Cake

Ingredients

Chicken Egg - 4 pieces
Sugar - 8 tablespoons
Cocoa Powder - 2 tablespoons
Wheat Flour - 4 tablespoons
Clarified Butter - 11 tablespoons
Egg white - 10 pieces
10% cream - 23 fl oz
White Chocolate - 5.3 oz
Liquid dark chocolate - 10.6 oz
Gelatin - 4 tablespoons
Chopped almonds - 2.5 oz

Step by Step guide

Step 1

The ingredients are for a 24 cm diameter mold. Preheat the oven to 356°F.

Step 2

ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE!!!! Prepare the sponge cake. Mix the flour with cocoa powder. In a separate bowl, beat the eggs with sugar until thick and frothy. Gently combine the flour and cocoa mixture with the egg whites to maintain the airiness of the batter. Also, carefully incorporate the melted but slightly cooled butter. Line the bottom of a SPRINGFORM pan with parchment paper, pour in the prepared batter, and bake in the oven for 10–15 minutes. Once the base is ready, let it cool slightly, remove it from the pan, and place it on a rack to breathe (in the oven, if it has cooled down).

Step 3

FOR THE CHOCOLATE MOUSSE: Soak the gelatin (2 tablespoons) in cold water. Beat the clarified butter (6 tablespoons) with the cream (400 ml) using a mixer. In a separate bowl, whip the egg whites (6 pieces) until thick and frothy. Melt the chocolate (200 g) in a water bath. Once the mixture is completely liquid, add the gelatin and stir until smooth. Remove from heat and let it cool slightly while stirring. Carefully add it to the cream. Add sugar (4 tablespoons) and mix. Gradually and gently fold in the whipped egg whites. Place the sponge cake at the bottom of the same SPRINGFORM pan, pour the mixture over it, and to ensure a smooth surface of the mousse, you can tap the pan on the table a couple of times. Refrigerate for 40–60 minutes until fully set.

Step 4

FOR THE WHITE MOUSSE: Soak the gelatin (2 tablespoons) in cold water. Beat the clarified butter (4 tablespoons) with the cream (300 ml) using a mixer. In a separate bowl, whip the egg whites (4 pieces) until thick and frothy. Melt the white chocolate (150 g) in a water bath. Once the mixture is completely liquid, add the gelatin and stir until smooth. Remove from heat and let it cool slightly while stirring. Carefully add it to the cream. Mix. Gradually and gently fold in the whipped egg whites. Remove the already set chocolate mousse from the refrigerator and pour the white layer over it. Also, tap on the table to smooth the surface and refrigerate for 1–1.5 hours. After this time, take the cake out of the refrigerator, carefully open the latch on the edge of the mold, and separate the sides of the cake from the mold with a thin knife (periodically wetting the blade in water to wash away the remnants of the soufflé).

Step 5

FOR THE GLAZE: Melt the chocolate (100 g) in a water bath, add water (5–6 tablespoons), and stir until a smooth consistency is achieved. Remove from heat and let it cool while stirring. After removing the cake from the mold, quickly but carefully spread the glaze over the surface of the cake with a knife with a rounded tip. Sprinkle with almond flakes (optionally, the flakes can be toasted beforehand).