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Chocolate Mousse Cake

Jun 11, 2017 | 0 comments

–> You should use a baking tin where the sides can be removable otherwise, it’s impossible to make a mousse cake… because you will be assembling the cake in the tin again and putting it into the fridge to settle
Preheat the oven to 180°C. Butter the baking tin so the cake doesn’t stick

Steps for the cake layers:
1. In a mixing bowl incorporate the flour, cocoa, half of sugar and baking powder
2. In a new bowl, separate the egg whites from the egg yolks and beat the egg whites with the other half of the sugar until soft peak form
3. Add the egg yolks into the mixing bowl with the flour mixture. Mix until well incorporated
4. Add the margarine into the mixture and mix until smooth
–> if you see it’s too firm, you can add some water so it becomes more fluid
5. Slowly fold the beaten egg whites into the mixture making sure that not too many bubbles are lost
6. Pour the batter into buttered baking tin(s)and place it into the oven.
–> If you want a chocolate mousse cake that has two biscuit layers, you can pour it into two baking tins or into one and then after it’s baked cut it in half.
–> If you want one layer then you can use just one baking tin
7. Let it bake for about 15-20 minutes
–> You can check the cake by lightly pressing on top and if the cake is spongy and springs up, then it’s perfect. You really shouldn’t be poking the cake with a toothpick to check whether batter sticks…
8. Once the cake(s) are done you can remove it/them from the oven and let them cool down

Steps for the chocolate mousse (Method 1):
1. Soak the gelatin sheets in plate with cold water
2. Place the chocolate into a bowl a prepare a “double boiler”/ “bain marie”
–> This is when you place a bowl over a pan with hot water and let it slowly simmer in order for the chocolate to melt but not burn.
1. Once the chocolate has melted you can remove it from the heat and let it cool down
2. In a small saucepan pour 20ml of the cream and add the gelatin. Make sure that the mixture comes to boiling point then after 3-5 minutes you can remove it from the heat.
3. In the meantime, whip the cream with a whisk (electric whisk) until peaks form
–> Be careful not to over-whip as this will make the cream turn into butter…
4. Slowly combine the gelatin mixture with the chocolate and then slowly the whipped cream. Make sure to fold it gently so not air escapes and the mousse remains fluffy.

Steps for the chocolate mousse (Method 2):
1. Soak the gelatin sheets in plate with cold water
2. Place the chocolate into a bowl a prepare a “double boiler”/ “bain marie”
3. Once the chocolate has melted you can remove it from the heat and let it cool down
4. In a small saucepan pour 20ml of the cream and add the gelatin. Make sure that the mixture comes to boiling point then after 3-5 minutes you can remove it from the heat.
5. In the meantime, mix the half-fat quark/yoghurt until smooth
6. In a separate bowl whip the cream until soft peaks form
–>Be careful not to over-whip as this will make the cream turn into butter…
7. Slowly combine the melted chocolate into the quark, then the gelatin mixture and mix until all well incorporated
8. Then, gently fold in the whipped cream into the chocolate mixture

Assembling for a two layered cake:
1. Remove the cake from the baking tin and wash the tin so nothing sticks
2. Then, place the first cake layer at the bottom of the tin
3. Pour almost all of of the mousse mixture slowly on top of the layer cake
4. Place the second cake layer gently on top
5. Pour the small rest of the mousse mixture on top for a good finish
6. Refrigerate over night

Assembling for a one layered cake:
1. It is still good to remove the cake from the baking tin and wash the tin from any crumbs
2. Then put the cake at the bottom of the tin
3. Pour the entire mousse mixture slowly on top
4. Refrigerate over night

Ingredients

Chocolate Mousse Method 1
o 200g of dark chocolate (70% cocoa or more)
o 400-450ml of double cream (also possible to do 150-200ml half cream and the rest double/full cream)
o 4 sheets of gelatin

Chocolate Mousse Method 2
o 200g of dark chocolate (70% cocoa or more)
o 250-300ml of double cream
o 200g of half-fat quark/yoghurt
o 6 sheets of gelatin

(Chocolate) cake Layer(s)
o 180g flour
o 20g cocoa
o 80g sugar
o 1 packet of Baking Powder
o 3 eggs
o 80g of butter/margarine

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