Chocolate mousse cake

Chocolate Mousse Cake: A Decadent Delight for Every Occasion

Who doesn't love chocolate? This chocolate mousse cake recipe is perfect for sweet lovers who want to impress their family and friends. With rich layers of white and milk chocolate mousse, this cake will not only delight the taste buds but also add an elegant touch to any festive table.

History of Chocolate Mousse Cake

Chocolate mousse has its origins in France, where it was created as an airy and sophisticated dessert. Over time, this dish has evolved, becoming personalized with various types of chocolate and flavors. This recipe combines tradition with innovation, offering a delicious and easy-to-make version at home.

Nutritional Information (per serving)

Calories: approximately 350 kcal

Nutritional benefits:
- Chocolate contains antioxidants that can help protect the heart.
- Eggs and cream provide essential proteins and healthy fats.

Preparation Time

- Preparation time: 40 minutes
- Baking time: 20 minutes
- Cooling time: 2-3 hours
- Total time: 3 hours 40 minutes
- Servings: 12

Ingredients

*For the base:*
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- ½ packet of baking powder (approximately 5 g)

*For the white chocolate mousse:*
- 2 eggs
- 360 ml milk
- 100 g white chocolate
- 1 ½ packets of gelatin (approximately 7 g)
- 240 ml whipping cream
- 2 tablespoons cornstarch
- 4 tablespoons sugar

*For the milk chocolate mousse:*
- 2 eggs
- 360 ml milk
- 100 g milk chocolate
- 1 ½ packets of gelatin (approximately 7 g)
- 240 ml whipping cream
- 2 tablespoons cornstarch
- 4 tablespoons sugar

*For the glaze:*
- 160 ml whipping cream
- 100 g sugar
- 100 g cocoa
- 160 ml water
- 10 g gelatin

Step by Step: Preparing the Chocolate Mousse Cake

1. Preparing the base:
- Start by preheating the oven to 180°C. Prepare a 26 cm diameter cake pan by greasing it with butter and dusting it with flour.
- In a large bowl, beat the egg whites with a mixer until foamy. Gradually add the sugar, continuing to mix until completely dissolved.
- Incorporate the egg yolks one at a time, mixing well after each. Once you have a homogeneous mixture, stop using the mixer and use a wooden spoon to fold in the flour and baking powder. Mix gently to avoid losing air from the mixture.
- Pour the batter into the prepared pan and bake for 15-20 minutes. Check for doneness with a toothpick. Let the base cool.

2. Preparing the white chocolate mousse:
- In a small bowl, mix the cornstarch with the sugar. Add the beaten eggs and mix well.
- In a saucepan, pour in the milk and place the saucepan in another pot with hot water (bain marie). Cook the mixture over low heat, stirring continuously until it thickens.
- In another bowl, melt the white chocolate in the bain marie. Soak the gelatin in 2-3 tablespoons of cold water, then add the gelatin and melted chocolate to the milk mixture. Mix well and let it cool slightly.
- Fold the whipped cream into the chocolate mixture. Pour the white chocolate mousse over the cooled and optionally soaked cake base and refrigerate for 2-3 hours.

3. Preparing the milk chocolate mousse:
- Follow the same procedure as for the white chocolate mousse, but use 100 g of milk chocolate instead of white chocolate.
- Once the milk chocolate mousse has cooled, carefully pour it over the set white chocolate mousse.

4. Preparing the glaze:
- In a saucepan, mix the cream with the sugar and water, then bring to a boil. Add the cocoa and mix well.
- Let it boil for a few minutes, then add the gelatin dissolved in cold water. When the glaze starts to cool, strain it and pour it evenly over the mousse cake.

Serving and Personal Tip

Once the cake has set completely, cut it with a sharp, wet knife to achieve perfect slices. This cake is ideal to be served with a scoop of vanilla ice cream or a berry sauce for a delicious contrast.

Possible variations:
- Instead of white chocolate mousse, you can use dark chocolate mousse for a more intense flavor.
- Add toasted nuts or almonds between the mousse layers for a crunchy texture.

Frequently Asked Questions:
1. Can I use chocolate with a higher cocoa percentage?
- Yes, but make sure to adjust the sugar so that the dessert doesn't become too bitter.

2. How can I tell if the gelatin is well dissolved?
- Gelatin is properly dissolved when it becomes a clear solution, without visible granules.

3. Can I prepare this cake in advance?
- Absolutely! The cake keeps well in the fridge for a few days.

This chocolate mousse cake is a true delight that will impress anyone who tastes it. Try it and enjoy a sweet moment!