Chocolate cake with mousse
Description
Don't spare time and effort on this magnificent cake. Its preparation can be divided into three main stages—cream, cake base, and mousse. For the cream, beat egg yolks with sugar, combine with hot cream and vanilla, and gently heat. Dissolve gelatin in the mixture, whip, then place in the freezer. For the cake base, mix a batter from eggs beaten with sugar, flour, cocoa, and melted butter. Bake in the oven for 10 minutes, then let cool. For the mousse, beat egg yolk with sugar, add hot milk with vanilla, and heat until thickened. Then stir in melted chocolate and whipped cream. Next comes assembly—spread jam over the sponge cake, then layer on the cream and chocolate mousse. Refrigerate the cake overnight, then dust with cocoa powder, decorate with fresh raspberries, and serve.
Instructions
- 1
Step 1
Add a vanilla pod to 250 ml of cream and heat over low heat without bringing to a boil. Whisk 3 egg yolks and 40 g of sugar until well combined, then pour in the hot cream and mix. Place over heat and warm to approximately 85 degrees Celsius.
- 2
Step 2
Remove from heat and add the previously soaked gelatin, stirring until completely dissolved. Then beat the cream for 30 seconds, cool it down, and pour into a flat mold. Place the mold in the freezer for complete setting and proceed to the next steps.
- 3
Step 3
Beat 2 eggs with 65 g of sugar, add flour and cocoa, mix well. Pour in melted butter and knead the dough. Pour into a round pan lined with parchment paper and bake in a preheated oven at 180°C for 10 minutes. Once the biscuit is ready, you can take a break for 4-5 hours, as you need to wait for the cream to fully set in the freezer.
- 4
Step 4
Heat the milk and half a vanilla pod over low heat, without bringing to a boil. Beat one egg yolk with 30 grams of sugar and, stirring constantly, gradually pour in the hot milk. Place over heat and warm slightly until thickened.
- 5
Step 5
Add the melted chocolate to the resulting cream, mix well, and cool to room temperature.
- 6
Step 6
Whip the remaining 250 ml of cream and add it to the chocolate mixture. Mix well and the chocolate mousse is ready.
- 7
Step 7
Now let's assemble our wonderful cake. Place the biscuit base into a springform pan, spread a small amount of raspberry jam in the center, and carefully invert the set cream from the mold on top.
- 8
Step 8
On top, spread the chocolate mousse, cover with plastic wrap, and refrigerate the cake overnight. Remove the finished cake from the mold, dust with cocoa powder, decorate with fresh raspberries, and serve.