Chocolate muffin with chocolate mousse

8 servings

60 minutes

Chocolate cake with chocolate mousse is a true celebration for gourmets and lovers of rich flavors. This dessert embodies the best traditions of European baking. Its base is a soft, moist chocolate sponge with a delicate coffee aroma that harmoniously complements the airy mousse made from dark chocolate. An important feature of this dessert is its texture: after overnight cooling, the mousse becomes even airier, while the cake absorbs its rich flavor, creating a delightful harmony. With the deep taste of cocoa and a slight bitterness of chocolate, it pairs perfectly with a cup of strong espresso or a glass of red wine, turning an ordinary tea time into a refined gastronomic delight.

Energy value per serving

• Calories: 504.2
• Proteins: 7.6g
• Fats: 19.1g
• Carbohydrates: 76.1g

Ingredients

• Water: 150 ml
• Wheat flour: 400 g
• Cocoa powder: 4 tbsp
• Soda: 1 tsp
• Salt: to taste
• Sugar: 200 g
• Lemon juice: 1 tbsp
• Vegetable oil: 70 ml
• Instant coffee: 1 tsp
• Dark chocolate: 200 g

Cooking steps

1. Mix the dry ingredients: flour, salt, baking soda, cocoa powder.

   Required ingredients:

   • Wheat flour: 400 g
   • Salt:  to taste
   • Soda: 1 teaspoon
   • Cocoa powder: 4 tablespoons

2. Mix the liquid ingredients separately: vegetable oil with sugar, water, instant coffee, lemon juice. Whisk with a mixer. Then combine the two parts, dry and liquid.

   Required ingredients:

   • Vegetable oil: 70 ml
   • Sugar: 200 g
   • Water: 150 ml
   • Instant coffee: 1 teaspoon
   • Lemon juice: 1 tablespoon

3. Preheat the oven to 180 degrees. Pour the prepared dough into the mold and place it in the oven for 40-50 minutes.

4. Preparing mousse. Take a bar of dark chocolate (the higher the cocoa content, the better; I use 70% cocoa) and melt it in a water bath (if desired, you can also add sugar to the chocolate). Next, take ice-cold water! And pour it into the hot chocolate. Whip everything with a mixer. Whip it well for about 5-7 minutes. Then place it in the freezer for about 20-30 minutes. Whip again. Be careful not to overdo the amount of water; otherwise, it will be liquid.

   Required ingredients:

   • Dark chocolate: 200 g
   • Water: 150 ml
   • Sugar: 200 g

5. Cool the finished cake, cover it with chocolate mousse, and leave it in the fridge. Of course, it all gets eaten at once, but practice shows that if left overnight, the cake will soak in, and the mousse will become even airier.