Cake with Cream 'Mousse Au Chocolat'

Name: Cake with Cream 'Mousse Au Chocolat'
Ingredients: Ingredients: 5 eggs 30 gr. chocolate 130 gr. flour 1 sachet baking powder (8 gr.) 150 sugar 30 gr. cocoa Ingredients syrup: 250 ml water 10 ml rum 150 gr. sugar Ingredients cream white chocolate mouss

Desert - Cake with Cream 'Mousse Au Chocolat' by Alina M. - Recipia

Preparation method for the base: Start by separating the egg whites from the yolks, being careful not to leave any yolk in the egg whites. Add a pinch of salt to the egg whites you will be working with, as salt helps stabilize them. Using a mixer, beat the egg whites until stiff peaks form, then gradually incorporate the sugar, continuing to mix until you achieve a glossy and firm meringue. In another bowl, mix the yolks with grated chocolate, using the larger side of the grater to obtain thin strips of chocolate. Once the egg whites are well beaten, add the yolk mixture to them. It is essential to fold gently with a spatula or wooden spoon, from the bottom up, so as not to lose the air in the meringue. This step will ensure a fluffy base. Meanwhile, in another bowl, combine the flour, cocoa powder, and baking powder. Add the dry mixture over the egg mixture, again being careful to mix gently, from the bottom up, so as not to destroy the airy texture. Prepare a 28 cm diameter springform pan by lining the bottom with baking paper. Carefully pour the obtained mixture into the pan and place it in the preheated oven at low heat. Let the base bake until the toothpick test is passed – the toothpick should come out clean. Once the base is baked, remove it from the oven and let it cool before removing it from the pan. Then, carefully cut it into three equal parts. Meanwhile, prepare the syrup and cream. Syrup preparation method: In a saucepan, combine water with sugar and bring to a boil. When the mixture reaches a boiling point, turn off the heat and let it cool. After the syrup has cooled, add the rum and mix well. Cream preparation method 'White Chocolate Mousse': Place the liquid cream in a bain-marie, then add the chocolate cut into small pieces. Stir constantly until the chocolate is completely dissolved. Let the mixture cool slightly while preparing the gelatin. Put the gelatin in a bowl with 100 ml of cold water and let it hydrate for about 10 minutes. Then, dissolve the gelatin in a bain-marie, being careful not to boil. Once the gelatin is dissolved, mix it with the melted chocolate, which should be warm. After homogenizing, carefully fold in the whipped cream, forming a rich cream. Pour this cream over the first soaked base, then place another base on top, which you also soak. The cake should be refrigerated for a few hours, ideally overnight, for the cream to set. Cream preparation method 'Milk Chocolate Mousse': Repeat the process to create the milk chocolate mousse, using the same method. After obtaining a homogeneous cream, add it over the second soaked base. The last base on top is soaked, and the cake is refrigerated again. After a few hours, remove the springform pan and decorate the cake as desired, creating a delicious dessert that will surely impress everyone who tastes it.

Ingredients

Ingredients: 5 eggs 30 gr. chocolate 130 gr. flour 1 sachet baking powder (8 gr.) 150 sugar 30 gr. cocoa Ingredients syrup: 250 ml water 10 ml rum 150 gr. sugar Ingredients cream white chocolate mouss

Cake with Cream 'Mousse Au Chocolat'

Ingredients

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