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20150405_101244

Time for another cake goodness which I committed last Easter. Perfect for chocoholics. My layers were not as even as in the original recipe but I did not mind. What else can I say? Worth preparing, mouth-watering and definitely to repeat. Recipe from here. Enjoy!

Ingredients for chocolate base:

85 g butter

200 g dark chocolate, chopped

¾ tsp instant coffee

1,5 tsp vanilla extract

1/3 cup light brown sugar

pinch of salt

Butter, chocolate and coffee place in a glass bowl and melt in a water bath until smooth and shiny. Cool it down slightly. Add egg yolks, vanilla extract, mix thoroughly and place aside.

Whisk the egg white with salt until stiff. Gradually add sugar, spoon by spoon, continuing with whisking.

1/3rd of whisked egg whites add to the chocolate mass and gently mix. Then add the rest of the foam and again mix gently.

Coat round cake form with butter (the bottom only), line with baking paper. Pour batter to it, even it out.

Bake at 160º around 19-20 minutes. Take it out of the oven, let it cool.

Dark chocolate mousse (milk one in my case):

2 tbsp cocoa

5 tbsp warm water

200 g dark chocolate, chopped

1,5 cup full cream 30%, chilled

1 tbsp icing sugar

pinch of salt

Mix cocoa with warm water in a cup, let it cool.

Melt chocolate in the water bath, cool it down slightly. Then add water with cocoa and mix.

Whip full cream with salt until stiff, in the end add icing sugar.

Add 1/3rd whipped cream to chocolate mass, mix gently. Add the rest of cream, gently mix again making sure there is no smudging.

Pour ready mousse onto cooled base, even it out. Refrigerate for an hour.

During that time make the last layer.

White chocolate mousse:

1 tsp gelatine

1 tbsp water

170 g white chocolate, chopped

1,5 cup full cream 30%, cool

Mix gelatine with water and put aside.

Boil ½ cup of cream. Take away from heat, add gelatine and mix till dissolved completely. Immediately add white chocolate and mix until melted. Let it cool to room temperature.

Whip the rest of cream. Add 1/3rd of whipped cream to chocolate mass, mix gently. Add the rest of cream, mix gently (careful to not destroy the mousse).

Pour white mousse over cooled previously dark chocolate mousse layer. Even it out. Refrigerate for a few hours until completely cool. Decorate with grated chocolate.

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