I have a love and hate relationship when it comes to anything chocolate flavor. Don’t get me wrong I absolutely love a piece of dark chocolate (70% to 85%) but desserts and cakes not so much. Why love than?, well other people love chocolate desserts. It’s like if you ask what will have for dessert, it will start with something chocolate. So i end up making it lot more than i want to. And I personally think chocolates are difficult to work with that’s why I love that challenge. When it comes to eating chocolate it will be last on my list! I still managed to eat a piece of this mousse, well blame it on my sweet tooth and please don’t ask how make calories. We can worry about that tomorrow when that weight scale keeping moving forward and unlike life we don’t want it move any forward than it is already.
This is the first time I made mousse, but trust me when I say if you want to impress anyone then this is the way. Looks to good to be true and not hard at all. Only two things you need time and learn how to fold, not mix fold. Best thing is you make it the day before so on the day of your party you focus on your main course.
Coming to how to fold, take a rubber spatula in one hand and hold bowl with other hand. Start from center, lift some batter and fold. Rotate the bowl one forth turn and continue until you get homogeneous batter. Make sure you do this as gently as possible and don’t over mix which will deflate whipped egg whites or whipped cream. Easy right? If you have questions let me know I will help you with it.
This mousse cake has three layers bottom is a flourless chocolate cake and is the only layer that needs baking. Middle layer is little light chocolate mousse layer and top layer is a white chocolate mousse. Get all ingredients and divide it into 3 parts by layer so you don’t mess up while making.
Coming to little science behind white chocolate. It is made up of two parts cocoa and cocoa butter. White chocolate has only cocoa butter. And with no cocoa it will not set properly once melted so gelatin is added to stabilize it.
Recipe from Brown Eyed Baker
Serves: 8 to 10
Flourless chocolate cake
- 6 tablespoons/ 3/4 stick unsalted butter, cut into 6 pieces, plus extra for greasing pan
- 195 grams/1 cup plus 2 tablespoons bittersweet chocolate, finely chopped or use chips
- 3/4 teaspoon instant espresso powder or 11/2 teaspoon instant coffee
- 11/2 teaspoons vanilla extract
- 4 eggs, separated
- Pinch salt
- 70 grams/ 1/3 cup light brown sugar
Chocolate mousse layer
- 2 tablespoons cocoa powder, preferably Dutch-processed
- 5 tablespoons hot water
- 195 grams/1 cup plus 2 tablespoons bittersweet chocolate, finely chopped
- 11/2 cups cold heavy cream
- 1 tablespoon granulated sugar
- 1/8 teaspoon table salt
White chocolate layer
- 3/4 teaspoon powdered gelatin
- 1 tablespoon water
- 175 grams/ 1 cup white chocolate chips
- 11/2 cups cold heavy cream
- Chocolate bar for chocolate shaves
- Floss or fishing wire to cut
Make flourless cake
- Preheat oven to 325°F. Grease a 9 inch springform pan (at least 3 inch high pan) with butter.
- Heat an inch of water and to a simmer. Place a heatproof bowl over it, make sure water is not touching the bottom. Add butter, chocolate and espresso powder. Stir occasionally, once smooth set aside and cool for 5 minutes. Then add egg yolks and vanilla, use wire whisk to mix well and set aside.
- In a stand mixer bowl fitted with whisk add egg whites and salt. Mix on medium speed for 30 seconds to loosen it up. Add half of the sugar and whip for 30 seconds more. Add remaining sugar and whip at high-speed for 1 more minute. Scrape the sides and continue beating whipping until soft peaks form. Whisk ⅓ mixture using wire whisk into the chocolate mix. Take remaining and fold gently only until its uniform color. Do not overmix.
- Scrape the mix into pan, gently level it using offset spatula and bake for 13 to 15 minutes. Transfer the pan to wire rack, cool completely but don’t remove from pan.
Make middle layer
- Whisk cocoa powder and hot water, set aside. Melt chocolate over a saucepan with simmering water. Remove from heat and cool for 5 minutes.
- In a bowl of stand mixer fitted with whisk attachment, add cold heavy cream, sugar and salt, whip for 30 seconds on medium speed. Once mixture is thick increase the speed to high and whip for a minute, until soft peaks form.
- Whisk cocoa powder mix and chocolate mix together. Add ⅓ of whipped cream and using wire whisk mix it. Add rest of the whipped cream and fold using rubber spatula, just until combined. Spoon the mix into cooled cake and tap 3 to 4 times to remove big air bubbles. Using offset spatula smooth the mixture carefully. Using a wet paper towel wipe the edges so it is clean for white chocolate mousse on top. Refrigerate for 30 minutes.
Make top layer
- Sprinkle gelatine on water in a small bowl, set aside. Put white chocolate in a bowl. Heat ½ cup cream over medium heat, stir occasionally and bring to a simmer. Remove from heat and whisk in the gelatine, make sure it is fully dissolved. Add it over white chocolate and mix. Cool for 5 minutes.
- In a bowl of stand mixer fitted with whisk attachment, add 1 cup cold heavy cream, whip for 30 seconds on medium speed. Once mixture is thick increase the speed to high and whip for a minute, until soft peaks form.
- Add whipped cream to white chocolate mixture and fold using rubber spatula, just until combined. Spoon the mix into cooled chocolate mousse. Using offset spatula smooth the mixture carefully. Refrigerate for at least 3 hours or overnight.
- Top with shaved chocolates and strawberries if you want to. To release it from pan run a small paring knife around edges and move to a cake pedestal carefully. Cut using floss or fishing wire.