Chocolate mousse cake

Chocolate mousse cake

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 10-12

Welcome to the world of sweet delights! Today we are going to venture into making a chocolate mousse cake, an exquisite dessert that is sure to impress any guest. Chocolate mousse is a classic and elegant choice, suitable for special occasions as well as when you simply want to treat yourself. Let's get started!

A brief history
Chocolate mousse has its roots deep in gastronomic history and has been a beloved recipe for centuries. Mousse is believed to have been popularized in France, where fine sweets have always been in the spotlight. Its airy texture and rich chocolate make it a universal favorite. Today, we use this recipe to create a cake that is sure to become a classic in your home.

Ingredients

For the filling:
- 5 eggs
- 175 g sugar
- 110 g flour
- 35 g cocoa
- 1 teaspoon rum essence
- 1 sachet vanilla sugar
- 6 g baking powder
- 60 g melted butter

For the mousse
- 2 egg whites
- 2 yolks
- 60 g sugar
- 200 g chocolate (milk or bittersweet, as you prefer)
- 50 ml hot coffee
- 200 g whipped cream
- 1 teaspoon rum essence

For the icing
- 300 ml water
- 300 ml liquid cream
- 450 g sugar
- 150 g cocoa
- 15 g gelatine
- 1 teaspoon vanilla essence

Utensils needed
- Mixing bowl
- Mixer
- Cake tin (preferably with removable details)
- Bain-marie or a saucepan for melting chocolate
- Spatula
- Kitchen thermometer (optional but recommended)

Step by step

Step 1: Prepare the pastry
1. Start by preheating the oven to 200°C. Make sure the cake tin is well buttered and then floured to prevent sticking.
2. In a large bowl, beat the eggs with the sugar using a mixer until the mixture is light in color and tripled in volume. This process is essential to obtain a fluffy batter.
3. In another bowl, mix together the flour, cocoa and baking powder. Add the dry mixture to the egg mixture, stirring gently with a spatula so as not to lose any air.
4. Finally, stir in the cooled melted butter, rum essence and vanilla sugar. Stir until smooth.
5. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the pastry cool completely.

Step 2: Prepare the chocolate mousse
1. In a clean bowl, whisk the egg whites with 30g of the sugar until stiff. Make sure the bowl is completely dry and fat-free to get a perfect whipped egg white.
2. In another bowl, whisk the yolks with the remaining 30g sugar until light cream. Add the rum essence.
3. Melt the chocolate in a bain-marie. When completely melted, leave to cool slightly, then add the hot coffee, stirring well to make a smooth cream.
4. Add the chocolate mixture to the yolk mixture and stir gently.
5. Fold in the whipped egg whites, stirring gently from top to bottom so as not to lose any air from the mousse.
6. Finally, fol in the whipped cream. The mousse is now ready to use! Put it in the fridge to set a little.

Step 3: Making the icing
1. In a saucepan, combine the water, liquid cream, sugar and cocoa. Boil the mixture for 8-10 minutes, stirring constantly.
2. Allow the icing to cool until it reaches 50°C. If you don't have a thermometer, you can test the consistency by chilling for about an hour.
3. Soak the gelatine in cold water for 10 minutes, then squeeze well and add to the cooled icing. Stir well to make sure the gelatine dissolves completely.
4. Allow the icing to reach 35°C before pouring over the cake.

Step 4: Assemble the cake
1. Once the cake has cooled completely, drizzle with a syrup of water and sugar (optional) for extra moisture.
2. Pour the chocolate mousse over the top of the cake, leveling it evenly. Refrigerate the cake for 2-3 hours, or until the mousse has completely set.
3. Once the mousse has set, pour the chocolate frosting over the cake, making sure to evenly cover.
4. Refrigerate the cake for another 30 minutes for the frosting to set.

Serving and presentation
Once the cake is fully assembled, you can decorate it with chocolate leaves, made by melting the chocolate and pouring it onto a baking sheet and allowing to cool. These details will add an elegant and special look to your cake. Serve it with a cup of coffee or a glass of sweet wine and the moment is sure to be memorable.

Useful tips
- If you want to make a lighter version, use less intense milk chocolate or white chocolate for the mousse.
- Experiment with flavors by adding a teaspoon of orange or almond essence to the mousse.
- The frosting can be customized by adding a few drops of rum or vanilla essence for extra flavor.

Frequently Asked Questions
1. Can I use white chocolate instead of dark chocolate?
Yes, white chocolate will give a sweeter flavor and lighter color, but note that the taste will be different.

2. How can I store the cake?
The cake keeps well in the fridge, covered with cling film to prevent drying out.

3. How long can the cake be kept?
The chocolate mousse cake can keep for up to 3 days in the refrigerator.

Calories and nutritional benefits
This chocolate mousse cake is a high-calorie dessert, but it also offers some nutritional benefits. Chocolate is a good source of antioxidants, while eggs and whipped cream provide protein and healthy fats. However, moderate consumption is key, given its high sugar and fat content.

Possible variations
- You can add a layer of fresh fruit (e.g. raspberries or strawberries) between the top and mousse for a contrast of flavors.
- Replace some of the flour with ground almonds for a more moist batter and great flavor.

Now you're ready to make this delicious chocolate mousse cake! I hope the recipe will inspire you to create sweet moments and unforgettable memories with your loved ones. Enjoy!