Chocolate Mousse Cake
12 servings
120 minutes
Chocolate mousse cake is an exquisite creation of French pastry tradition, embodying a harmony of textures and flavors. Its base is an airy chocolate sponge soaked in the aroma of freshly brewed coffee that highlights the rich depth of cocoa. Inside is a delicate mousse made from melted dark chocolate, butter, and whipped cream that melts in your mouth, leaving a velvety aftertaste. The masterpiece is finished with a smooth chocolate glaze that gives it a noble shine, while almond flakes add a light crunch. This dessert embodies sophistication and passion for chocolate, perfect for special occasions and cozy evening tea times.
1
Preheat the oven to 175 degrees. Grease a 22 cm diameter pan with butter and dust with flour.
- Butter: 115 g
- Wheat flour: 190 g
2
In a large bowl, mix 190 grams of flour, 1 cup of sugar, 20 grams of cocoa, and 1/4 teaspoon of salt. Make a well in the center and add hot brewed coffee, 80 ml of vegetable oil, 1 tablespoon of vanilla, and 1 egg. Whisk until the batter is smooth and uniform.
- Wheat flour: 190 g
- Sugar: 250 g
- Cocoa powder: 20 g
- Salt: pinch
- Freshly brewed coffee: 235 ml
- Vegetable oil: 80 ml
- Vanilla extract: 25 ml
- Chicken egg: 9 pieces
3
Pour the batter into the mold and bake for 30-45 minutes, or until a toothpick inserted into the cake comes out dry. Once the cake is completely cool, remove it from the mold and cut it into 2 layers. Return the bottom layer to the mold and set the top layer aside for now.
4
For the mousse, melt 450 grams of chocolate and 115 grams of butter in a water bath, add 1/4 teaspoon of salt and 2 teaspoons of vanilla, and gently whisk in 8 egg yolks.
- Dark chocolate 70%: 450 g
- Butter: 115 g
- Salt: pinch
- Vanilla extract: 25 ml
- Chicken egg: 9 pieces
5
In a separate bowl, beat 8 egg whites, gradually adding 50 grams of sugar and continue beating until stiff peaks form.
- Chicken egg: 9 pieces
- Sugar: 250 g
6
Whip 355 ml of heavy cream in a separate bowl and fold it into the chocolate mixture. Pour the mousse into a mold and refrigerate for 2 hours. Then, when the mousse has set slightly, place the reserved top layer on top and return the cake to the fridge. The cake should chill in the fridge for at least one night.
- Cream 33%: 415 ml
7
For chocolate glaze, melt 110 grams of confectionery glaze and 1/4 cup of cream in a double boiler, stirring until the glaze is uniform and smooth.
- Chocolate glaze: 110 g
- Cream 33%: 415 ml
8
Take the cake out of the fridge and the mold, place it on a plate, and decorate with glaze. You can use almond flakes for decoration. Press them against the sides of the cake with your hands.
- Roasted almond flakes: 60 g