New Year cake dessert

New Year's Cake with Chocolate Mousse - A Delicacy for the Holidays

A new year brings promises, hopes, and desires for fulfillment. And what better way to celebrate this occasion than with a New Year's cake that delights the taste buds of all your guests? This cake with white and dark chocolate mousse is not only a treat for the taste but also a work of art on the table. Let's get started!

Preparation time: 30 minutes
Baking time: 25 minutes
Cooling and assembling time: 4 hours
Number of servings: 10

Ingredients

For the base:
- 3 eggs
- 100 g sugar
- 150 g flour
- 30 g cocoa
- 70 ml oil
- 1 teaspoon baking powder
- Rum essence (optional)
- A pinch of salt

For the white chocolate mousse:
- 300 g white chocolate
- 300 ml liquid cream
- 1 teaspoon gelatin
- 4 tablespoons water

For the dark chocolate mousse:
- 200 g 50% cocoa chocolate
- 100 g milk chocolate
- 300 ml liquid cream
- 1 teaspoon gelatin
- 4 tablespoons water

For the chocolate strip:
- 100 g 50% cocoa chocolate
- 100 g milk chocolate
- 75 g butter
- 1 tablespoon liquid cream

Additionally:
- Plastic wrap
- Bubble wrap (to protect the cake)
- A few tablespoons of sweetened coffee (for soaking)

Recipe History

Chocolate mousse cake is an elegant dessert that has gained popularity among sweet lovers due to its fine texture and harmonious combination of flavors. Over the years, it has become a symbol of the holidays, often served on special occasions. This New Year's cake not only brings joy but also offers the opportunity to share beautiful moments with loved ones.

Step-by-Step Preparation

Step 1: Preparing the base

1. Start by preheating the oven to 180°C. Prepare a round cake pan with a diameter of 20 cm, which you can line with baking paper or grease with oil.

2. In a bowl, pour boiling water over the cocoa and mix well until smooth. Let it cool.

3. Separate the egg whites from the yolks. In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to beat until you achieve a stiff and shiny meringue.

4. In another bowl, mix the yolks with the oil, rum essence, and cooled cocoa mixture. Mix well.

5. Add the yolk mixture over the meringue, using a spatula to gently incorporate the ingredients. Finally, add the flour mixed with baking powder.

6. Pour the batter into the prepared pan and bake for about 25 minutes. Check with a toothpick if it is baked – it should come out clean.

7. After baking, remove the base from the oven and let it cool completely on a wire rack.

Step 2: Preparing the mousses

White chocolate mousse:

1. Hydrate the gelatin in the 4 tablespoons of cold water for 10 minutes.

2. Break the white chocolate into small pieces and mix with 100 ml of liquid cream. Place the mixture over low heat, stirring continuously until melted.

3. Melt the hydrated gelatin over low heat for a few seconds, without letting it boil. Add the gelatin to the melted chocolate and mix well.

4. Let the mixture cool slightly, then fold in the remaining whipped cream. Mix gently until smooth.

Dark chocolate mousse:

1. Follow the same method as for the white chocolate mousse, but use dark chocolate (50% cocoa) and milk chocolate.

Step 3: Chocolate strip

1. Break the chocolate into pieces and melt it together with the butter and cream using a double boiler.

2. Once it has cooled slightly, pour the mixture onto a strip of plastic cut to the size of the cake. Let it set slightly.

Step 4: Assembling the cake

1. Line an 18 cm diameter cake pan with plastic wrap. Pour the first layer of white chocolate mousse, leveling it well.

2. Place the pan in the freezer for 10 minutes while you prepare the dark chocolate mousse.

3. Remove the pan from the freezer and pour in the dark chocolate mousse. Place the cooled cake base on top, press gently, and soak it with a few tablespoons of sweetened coffee.

4. Place the pan in the refrigerator for at least 3 hours, so the mousses set well.

5. Once the cake has set, invert it onto a serving platter and wrap it with the chocolate strip.

6. Put the cake back in the refrigerator for 30 minutes, then carefully remove the plastic strip.

7. Decorate the cake as desired, using whipped cream, grated chocolate, or fresh fruit.

Serving and Recommendations

This New Year's cake with chocolate mousse is perfect to be served alongside a cup of hot coffee or fragrant tea. I recommend pairing it with a glass of sparkling wine to create a festive atmosphere.

Useful Tips

- Make sure all ingredients are at room temperature for better blending.
- You can add a bit of vanilla extract to the mousses for a deeper flavor.
- If you prefer a less sweet version, you can replace the chocolate with a higher cocoa percentage.
- The cake can be prepared a day in advance, and the flavors will intensify as it sits in the refrigerator.

Frequently Asked Questions

1. Can I use another type of chocolate?
Yes, you can experiment with different types of chocolate, but make sure to respect the proportions to achieve a similar texture.

2. How can I store the cake?
The cake stores well in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.

3. Can I replace the gelatin?
If you prefer a vegetarian option, you can use agar-agar instead of gelatin, but you will need to follow the specific usage instructions.

Conclusion

This New Year's cake with white and dark chocolate mousse is an excellent choice to celebrate in style. With each creamy layer and each decadent bite, you will bring joy and happiness to your loved ones. So, get ready to impress at the New Year's party and enjoy every moment spent with your dear ones! Happy New Year and enjoy your meal!