Chocolate mousse cake

Chocolate Mousse Cake

A dessert that combines delicious textures and intense flavors, this chocolate mousse cake is the perfect choice for both a relaxing afternoon and a festive meal. With a soft and moist base, covered by a fine and creamy chocolate mousse, this cake is sure to impress anyone who savors each slice.

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 1-2 hours
Total time: 2-3 hours (including cooling time)
Number of servings: 10

Ingredients

For the base:
- 3 whole eggs
- 75 g sugar
- 60 g flour
- 1 teaspoon baking powder
- 2 tablespoons cocoa

For the chocolate mousse:
- 500 ml liquid cream
- 280 g dark chocolate
- 30 g white chocolate (for decoration)
- 2 tablespoons milk (for decoration)
- 1 packet whipped cream powder
- 1 egg white
- 1 tablespoon powdered sugar
- 3 sheets gelatin

Step-by-Step Instructions

1. Preparing the base

Start by preheating the oven to 180°C. Place a 28 cm pan on the work surface and line it with parchment paper to avoid problems when removing the base.

Separating the eggs:
In a medium bowl, separate the egg whites from the yolks. This step is essential for achieving a fluffy and light base.

Beating the yolks:
In another bowl, add the yolks and sugar. Use a mixer to beat them together until the mixture becomes creamy and light yellow. This is when the sugar will dissolve and provide an airy texture.

Adding the dry ingredients:
Add the cocoa, baking powder, and flour to the yolk mixture. Mix everything well until it becomes a thick and homogeneous cream.

Beating the egg whites:
In a clean bowl, beat the egg whites until foamy. This will add volume to your base. When the egg whites are well beaten, gradually add them to the yolk mixture. Use a spatula to gently fold them in, mixing in circular motions.

Baking the base:
Pour the mixture into the prepared pan and place it in the preheated oven. Let it bake for 20 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the base to cool completely in the pan.

2. Preparing the chocolate mousse

Hydrating the gelatin:
Start by hydrating the 3 sheets of gelatin in cold water for about 5-10 minutes. Gelatin is essential for achieving a smooth and creamy mousse texture.

Melting the chocolate:
In a bowl, add 180 g of dark chocolate and 150 ml of liquid cream. Place the bowl in the microwave to melt the chocolate, stirring every 30 seconds to prevent burning. Once melted, add the hydrated gelatin and mix well to ensure they combine perfectly.

Cooling the chocolate:
Allow the chocolate mixture to cool to room temperature. During this time, you can continue with the other ingredients.

Whipping the cream:
In another bowl, whip the remaining liquid cream until it becomes firm. This is when you add the packet of whipped cream powder for added stability.

Beating the egg white:
Beat the egg white with a tablespoon of powdered sugar until it becomes firm foam. The beaten egg white will add an airy texture to the mousse.

Combining the ingredients:
Once the chocolate has cooled, gradually fold in a tablespoon of whipped cream into the chocolate mixture, mixing carefully. Then, add the beaten egg white and continue to mix gently until everything is homogeneous.

3. Assembling the cake

Preparing the mold:
Choose a 26 cm pan, preferably removable, and line it with plastic wrap to facilitate removing the mousse later.

Adding the mousse:
Pour the chocolate mousse into the prepared pan. Use a spatula to smooth it out and ensure it is evenly distributed.

Assembling the cake:
After the mousse has been poured, place the cake base on top of it. Refrigerate the cake for 1-2 hours so that the mousse sets.

4. Finishing and decorating

Once the mousse has set, carefully remove the cake from the fridge and turn it onto a serving platter. Remove the plastic wrap.

Melting chocolate for decoration:
To prepare the glaze, melt the 30 g of white chocolate together with the 2 tablespoons of milk. Once melted, mix well and pour the warm chocolate over the mousse.

Decorating:
You can decorate the cake as you wish. I recommend using melted white chocolate to create an artistic effect by drizzling it with a teaspoon over the dark chocolate. Add some Raffaello candies or fresh fruits for an extra splash of color and texture.

Practical Tips

- Choosing chocolate: Opt for high-quality chocolate with a high cocoa content for a richer and more flavorful mousse.
- Gelatin: Make sure to follow the instructions on the gelatin package to achieve the best results.
- Beating the egg whites: It is essential that the bowl and utensils are completely clean and dry to obtain optimally beaten egg whites.
- Serving: This cake pairs wonderfully with a vanilla sauce or a scoop of vanilla ice cream, offering a delicious contrast between hot and cold.

Frequently Asked Questions

1. Can I use milk chocolate instead of dark chocolate?
Of course! Milk chocolate will provide a sweeter taste and creamier texture.

2. How can I enhance the flavor of the mousse?
Add a teaspoon of vanilla extract or a tablespoon of espresso coffee for a more intense flavor.

3. Is this cake suitable for vegans?
You can adapt the recipe using flax eggs or applesauce instead of eggs, and plant-based cream. Also, make sure to use vegan chocolate.

4. Can I freeze the cake?
Yes, the cake can be frozen, but make sure it is well covered to prevent excessive freezing.

In conclusion, the chocolate mousse cake is not just a dessert, but a culinary experience that brings joy and satisfaction. Whether you prepare it for a special occasion or simply to indulge yourself, each slice will bring a smile to the faces of your loved ones. Enjoy it alongside a cup of coffee or a glass of sweet wine, and savor every moment!