To prepare a delicious chocolate mousse and strawberry cake, follow the steps below that will lead you to a culinary masterpiece. We start by beating the egg whites with half of the sugar until we achieve a firm and glossy meringue. It is essential that the bowl and utensils used are completely clean to allow the egg whites to whip correctly. Meanwhile, we beat the egg yolks with the remaining sugar until the mixture becomes light in color and doubles in volume.
After obtaining the mixtures of egg whites and yolks, we melt the chocolate together with the butter in a bain-marie or microwave. We let it cool slightly so that it does not affect the other ingredients when we combine them. In a large bowl, we mix the yolks with the melted chocolate, then gently fold in the meringue with a spatula, being careful not to let it collapse. It is important to mix from the bottom up to keep the air in the meringue, which will make the cake fluffy.
We gradually add the flour mixed with baking powder, continuing to mix with the spatula until we obtain a homogeneous mixture. We prepare a cake pan with removable walls, lined with parchment paper, and pour in the mixture. We bake the base in a preheated oven at 180 degrees Celsius for about 30 minutes, doing the toothpick test to check if it is baked.
After the base has cooled, we cut it in half. Now, we take care of the mousses. We start with the milk chocolate one: we hydrate the gelatin in 2 tablespoons of cold water, then melt the chocolate with 100 ml of liquid cream. We dissolve the gelatin in the warm mixture, let it cool slightly, then whip the remaining cream and gently fold it into the cooled chocolate.
In the assembly of the cake, we place the chocolate base in the removable ring, pour the milk chocolate mousse, and let it chill for 20 minutes. Meanwhile, we puree the strawberries to obtain a fine puree, which we strain. We hydrate the gelatin with cold water, and we mix the strawberry puree with brown sugar, heating it to dissolve. We dissolve the gelatin in the hot puree and let it cool.
Whipping the remaining cream is done carefully, and then we mix it with the strawberry puree, obtaining an airy foam. We take the cake mold out of the fridge and pour in the strawberry mousse, letting it chill for another 20 minutes. In the meantime, we hydrate the remaining gelatin and melt the white chocolate with 100 ml of cream. We dissolve the gelatin in the hot chocolate, let it cool, then whip the remaining cream and fold it into the white chocolate mixture.
We pour the white chocolate mousse over the strawberry one and let the cake chill for another 20 minutes. Optionally, we can cover the cake with the half of the dark chocolate base or decorate it with slices of strawberries and chocolate shavings. We let the cake chill for 1-2 hours before serving. Enjoy your meal!
After obtaining the mixtures of egg whites and yolks, we melt the chocolate together with the butter in a bain-marie or microwave. We let it cool slightly so that it does not affect the other ingredients when we combine them. In a large bowl, we mix the yolks with the melted chocolate, then gently fold in the meringue with a spatula, being careful not to let it collapse. It is important to mix from the bottom up to keep the air in the meringue, which will make the cake fluffy.
We gradually add the flour mixed with baking powder, continuing to mix with the spatula until we obtain a homogeneous mixture. We prepare a cake pan with removable walls, lined with parchment paper, and pour in the mixture. We bake the base in a preheated oven at 180 degrees Celsius for about 30 minutes, doing the toothpick test to check if it is baked.
After the base has cooled, we cut it in half. Now, we take care of the mousses. We start with the milk chocolate one: we hydrate the gelatin in 2 tablespoons of cold water, then melt the chocolate with 100 ml of liquid cream. We dissolve the gelatin in the warm mixture, let it cool slightly, then whip the remaining cream and gently fold it into the cooled chocolate.
In the assembly of the cake, we place the chocolate base in the removable ring, pour the milk chocolate mousse, and let it chill for 20 minutes. Meanwhile, we puree the strawberries to obtain a fine puree, which we strain. We hydrate the gelatin with cold water, and we mix the strawberry puree with brown sugar, heating it to dissolve. We dissolve the gelatin in the hot puree and let it cool.
Whipping the remaining cream is done carefully, and then we mix it with the strawberry puree, obtaining an airy foam. We take the cake mold out of the fridge and pour in the strawberry mousse, letting it chill for another 20 minutes. In the meantime, we hydrate the remaining gelatin and melt the white chocolate with 100 ml of cream. We dissolve the gelatin in the hot chocolate, let it cool, then whip the remaining cream and fold it into the white chocolate mixture.
We pour the white chocolate mousse over the strawberry one and let the cake chill for another 20 minutes. Optionally, we can cover the cake with the half of the dark chocolate base or decorate it with slices of strawberries and chocolate shavings. We let the cake chill for 1-2 hours before serving. Enjoy your meal!
Ingredients
- Dark chocolate counter: - egg yolks - 2 pcs. - egg whites - 4 pcs. - sugar - 100 g - bitter chocolate - 150 g - butter - 40 g - flour - 80 g - baking powder - 1 teaspoon - Strawberry mousse: - strawberries - 200 g - brown sugar - 2 tablespoons - gelatine - 1 tablespoon - liquid whipped cream - 200 ml - Milk chocolate mousse - milk chocolate - 150 g - whipped cream - 1 tablespoon - gelatine - 1 tablespoon - White chocolate mousse: - white chocolate - 150 g - whipped cream - 200 ml - gelatine - 1 tablespoon - Decor: - strawberries - 200 g - chocolate flakes