Tuesday, August 18, 2020

Triple Chocolate Mousse Cake







Triple Chocolate Mousse Cake 








Triple Chocolate Mousse Cake is the perfect light dessert recipe. It's made with a chocolate cake base, a filling of fresh creamy mousse, and topped with a rich dark chocolate ganache.

Ingredients

For the Cake:

  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs (room temperature)
  • 10 oz. high-quality semisweet chocolate (chopped)
  • 1/2 cup butter (softened at room temperature)

For Chocolate Mousse Layer:

  • 2 Tablespoons cool water
  • 1–1/2 cups heavy whipping cream
  • 10 oz. high-quality semisweet chocolate(chopped)
  • 1 teaspoon unflavored gelatin

For White Chocolate Mousse Layer:

  • 1 Tablespoon cool water
  • 1–1/2 cups heavy whipping cream
  • 7 oz. high-quality white chocolate(chopped)
  • 1 teaspoon unflavored gelatin

Instructions

For the cake:

First, preheat oven to 350 F. Lightly grease the 9 or 10-inch springform and line the bottom with parchment paper. The cake should be baked in a double boiler so that the edges do not dry out (wrap the springform pan in two layers of foil and place in a larger pan with about 1 1/2 inch of water. hot).

Then, melt 10 oz. High-quality semi-sweet chocolate over low heat in a bain-marie or in the microwave.

Place the egg whites in a large bowl with about a third of the sugar and beat on low speed. Gradually increase the speed and beat until the mixture starts to look fluffy, then add the remaining sugar, salt, and vanilla. Continue beating until all the sugar has dissolved and the meringue is shiny (almost soft peak stage).

Using a whisk, whisk in the softened butter into the melted chocolate until well combined, then stir in the egg yolks. Add half of the meringue to the chocolate mixture and whisk gently, then with a spatula fold into the remaining meringue (keep in mind to mix the heaviest dough well at the bottom of the bowl)

Pour batter into prepared pan and bake for 26 to 28 minutes (until a toothpick inserted in center comes out clean).

When you remove the cake from the oven, let it cool to room temperature first, then refrigerate it for 1 hour (the cooled cake will sink a bit and lose volume). Take it out of the fridge and run a knife over the edge of the pan, unlock the ring from the springform pan, remove it, and flip the cake onto a serving plate. Remove the bottom of the mold and the parchment paper then replace the ring of the springform around the cake to use as a mold for the chocolate mousse.

A layer of chocolate mousse:

Place 10 ounces. High-quality semi-sweet chocolate (chopped) in a heatproof bowl.

In a small dish, soften 1 teaspoon of unflavored gelatin in 2 tablespoons of freshwater, set aside.

Bring 1/2 cup of heavy whipping cream to a boil and pour over the chopped chocolate, stirring gently, until smooth and chocolate is completely melted. If the chocolate does not melt completely, reheat the mixture over low heat and continue stirring until it is completely melted.

Heat the softened gelatin over low heat, stirring to dissolve it. When it is completely free of lumps, stir in the melted gelatin into the melted chocolate.

Whip the remaining 1 cup heavy whipping cream (DO NOT overload it !!!) until soft peaks form.

The chocolate mixture should be free of lumps and the temperature should be around 80 degrees F (in order to prevent the chocolate from settling, but if it is too hot, the whipped cream will melt).

Add about half of the whipped cream to the chocolate and whisk gently until combined, then stir in the rest of the whipped cream (make sure to evenly incorporate all of the melted chocolate from the bottom of the bowl)

Spread the mousse on top of the cooled cake in the ring and smooth it out with the spatula. Return the cake to the refrigerator.

A layer of white chocolate mousse:

Repeat the instructions for the chocolate mousse layer, using white chocolate (be careful not to overheat the white chocolate while it is melting, otherwise it will separate and become unusable)

Spread the white chocolate mousse on top of the chocolate mousse and return to the refrigerator for at least 4 to 5 hours (or overnight).

Before serving, run a thin knife around the edge, open the lock and lift the ring from the springform pan.

Garnish the cake with chocolate curls or shave if desired.

Store it in the refrigerator.

The cake can be frozen for several weeks.

Happy Cooking Time.