Wet chocolate sponge cake combined with the most delicate chocolate mousse is the dream of all chocolate addicts! This mousse cake will win over all chocolate lovers. It is incredibly delicate and airy. In addition, it does not leave behind a feeling of heaviness.
This chocolate mousse cake is simple enough to make and won't take up much of your time. However, he needs to spend enough time in the refrigerator to stabilize. Therefore, it is better to cook it on the eve of the holiday.
You can decorate such a chocolate cake to your taste, making it more festive.
Prepare such a chocolate cake as a birthday present. Guests will definitely be delighted with this dessert!
Ingredients (for a 20 cm mold):
Chocolate biscuit:
- eggs - 3 pcs.
- sugar - 100 g
- flour - 80 g
- cocoa powder - 20 g
Impregnation syrup:
- sugar - 1/3 tbsp.
- water - 1/3 tbsp.
Chocolate soufflé:
- cream 33% - 400 ml
- milk - 225 ml.
- sugar - 120 g
- black chocolate - 100 g
- water - 100 ml
- egg yolks - 4 pcs.
- gelatin - 20 g
Step by step recipe
Cooking a biscuit
1. First, bake a biscuit.
Break 3 eggs into a bowl. Begin to beat the eggs. Gradually, in small portions, add 100 g of sugar to them. Beat everything until dense foam. This takes about 5-10 minutes, depending on the power of the mixer.
2. Pour 80 g of flour and 20 g of cocoa into a sieve.
Sift flour with cocoa into beaten eggs in 3-4 approaches, each time gently stirring the dough with a spatula so that the dough remains airy.
3. Put the finished dough in a mold, the bottom of which is covered with parchment paper. There is no need to lubricate the sides of the mold. The diameter of my mold is 20 cm. Distribute the dough evenly over the entire form.
4. We put everything in the oven preheated to 180 degrees. bake for about 30-35 minutes.
5. Remove the baked and completely cooled biscuit from the mold and remove the parchment paper.
Cut off the top crust of the biscuit.
6. Also cut off about 1 cm of the biscuit on the sides. You don't need to do this, but I cut it to make the cake more beautiful.
Put the prepared biscuit in the form in which it was baked. Place an acetate film on the sides of the mold. The acetate film makes it easier to pull the mousse cake out of the mold and makes its sides tidier.
Cooking syrup for impregnation
7. Pour ⅓ cup of water into a saucepan and add ⅓ cup of sugar. We put everything on fire. Let the syrup boil and turn off.
8. Soak the biscuit with the ready-made, already cooled syrup.
Cooking a chocolate soufflé
9. Pour 20 g of gelatin into a bowl and pour 100 ml of water. Mix everything and leave the gelatin to swell for about 10 minutes.
10. 4 eggs carefully separate the whites and yolks. We do not need proteins in this recipe.
11. Add 20 g of sugar to the yolks. Mix everything with a whisk until smooth.
12. Pour 225 ml of milk into a saucepan and add the remaining 100 g of sugar. We put the stewpan on the stove and heat the milk with sugar to about 60 degrees.
13. Gradually pour half of the hot milk into the prepared yolks, while constantly stirring. If the milk is overheated, the yolks can curdle.
Put the remaining milk in the saucepan on the stove and pour the yolks and milk into it.
14. Constantly stirring, we heat this mixture to 75 degrees. If heated higher, the yolks may curl up and there will be small lumps.
Remove the mixture from heat.
15. To this we add the already swollen gelatin and 100 g of dark chocolate. Mix everything until smooth.
Let the chocolate mass cool to about 40 degrees, at room temperature. During cooling, it must be stirred periodically so that a crust does not form on top.
16. When the chocolate mass has cooled to the desired temperature, we begin to whip the cream.
Pour 400 ml of cold cream with 33% fat into a bowl. First, beat on a low mixer speed, gradually increasing it to the maximum.
Be sure to keep the bowl and whisk clean and dry. Beat the cream until they increase in volume and form a fluffy mass. The whipped cream should have a clear pattern on the surface and not disappear when tapped on the bowl. Be careful not to over-whip the cream.
17. Put a couple of tablespoons of cream in the warm chocolate mixture and mix gently with a whisk. We repeat this procedure 2 times so that the mixture becomes airy.
18. Then pour all this mass into the remaining whipped cream. Gently mix everything so that the mass remains airy.
Fill in the mousse
19. We transfer about half of the mousse to the already prepared and soaked biscuit. Fill the space between the biscuit and the mold with mousse so that there is no air left. There is no need to hesitate at this stage, as the mousse can thicken.
20. Pour the remaining mousse on top and flatten it in the mold. It is most convenient to do this with a spoon.
21. Cover the cake with cling film and set in the refrigerator to freeze for at least 2 hours. I left it overnight.
Decorating the cake
22. The cake has frozen, take it out of the mold and remove the acetate film.
We rearrange the finished cake on a dish.
23. Put a stencil on top of the cake and sprinkle with cocoa. It is very easy and quick to decorate any cake with such stencils. You can buy them on Aliexpress.
Carefully remove the stencil from the cake.
The cake is ready, you can serve it on the table.
The chocolate mousse cake turned out to be very tasty and tender. It is moderately sweet and will appeal to all chocolate lovers. Bake such a cake and delight your guests and loved ones.
Video recipe
The recipe is taken from my culinary site. gotovimop.com