Chocolate Mousse Cake
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Unsalted Butter8 large
Egg Yolk2 tbsps
Granulated Sugar4 large
Egg White1.5 cups
Heavy CreamDirections:
1
Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired Cake: Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter
2
Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter
3
Set aside
4
Preheat the oven to 325 degrees Fahrenheit
5
Heat 1-inch of water in the bottom half of a double boiler over medium heat
6
Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler
7
Tightly cover the top with film wrap
8
Allow to heat for 10 to 12 minutes
9
Remove from the heat, stir until smooth, and hold at room temperature
10
Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle
11
Beat on high until slightly thickened and lemon-colored, about 4 minutes
12
Scrape down the sides of the bowl and beat on high for an additional 2 minutes
13
While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes
14
Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture
15
Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites
16
Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes
17
Remove the cakes from the oven and allow to cool in the pans for 15 minutes
18
(During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven
19
) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes
20
Filling: To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat
21
Place the semisweet chocolate in the top half of the double boiler
22
Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes
23
Remove from the heat and stir until smooth
24
Transfer the melted chocolate to a stainless steel bowl and set aside until needed
25
Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip
26
Whisk on high until stiff peaks form, about 1 1/2 minutes
27
Remove the bowl from the mixer
28
Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated
29
Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together
30
Ganache: Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat
31
Bring to a boil
32
Place the semisweet chocolate in a 3-quart stainless steel bowl
33
Pour the boiling cream over the chocolate and allow to stand for 5 minutes
34
Stir until smooth
35
Chill 1 cup of ganache for at least 1 hour
36
Remaining ganache should be at room temperature To assemble cake: Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer
37
Add remaining filling and top with the remaining cake layer
38
Chill 2 hours
39
Transfer chilled cup of ganache to pastry bag fitted with a star tip
40
Remove cake from springform pan and coat sides and top with room temperature ganache
41
Using chilled ganache, decoratively pipe stars on top of cake
42
If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts