Chocolate Mousse Cake

Description

The recipe won't take much time. But if you're prepared for it, study carefully. Serve chilled.

Instructions

1. 1

   Step 1

   First, prepare the dough. Melt the dark chocolate in a water bath. Set it aside to cool.

2. 2

   Step 2

   Beat the butter for the dough with a mixer into a foam together with 50 grams of sugar.

3. 3

   Step 3

   Add chocolate to the butter. Beat the mixture once again.

4. 4

   Step 4

   Separate the eggs into yolks and whites. Mix the yolks into the chocolate mixture.

5. 5

   Step 5

   Next, add the vanilla extract. Mix everything together with a mixer until smooth.

6. 6

   Step 6

   Sift the baking powder and flour separately. Then add them to the main mixture. In another bowl, beat the egg whites with 100 grams of sugar until stiff peaks form.

7. 7

   Step 7

   And now carefully add the egg whites to the batter, mixing gently from the bottom up with a spatula.

8. 8

   Step 8

   Pour the batter into a baking pan. Bake at 160 degrees in the oven for 30-35 minutes. Completely cool the finished sponge cake in the refrigerator.

9. 9

   Step 9

   Make a sponge cake of the required size. Place it into a springform pan lined with parchment paper on the bottom and sides. Soak the cake layer with cream mixed with liqueur.

10. 10

    Step 10

    Now it's time for the dark chocolate mousse. Soak the gelatin in warm milk according to the package instructions for the required amount of time. Then heat it over a water bath until dissolved and pour in the Baileys. Mix well.

11. 11

    Step 11

    Melt the dark chocolate together with the butter in a bain-marie.

12. 12

    Step 12

    Combine the warm chocolate and milk liquid, stirring gently.

13. 13

    Step 13

    Meanwhile, beat the cold cream with a mixer into foam.

14. 14

    Step 14

    Pour the chocolate into the cream. Mix the future mousse with a spatula, folding from the bottom up.

15. 15

    Step 15

    Pour the mousse over the biscuit. Refrigerate to set.

16. 16

    Step 16

    Perform absolutely the same steps with the milk chocolate (from blooming the gelatin to the whipped cream). Pour the milk mousse as the next layer.

17. 17

    Step 17

    Make the white chocolate mousse the final layer. Pour it in and refrigerate.

18. 18

    Step 18

    Make the glaze. Melt the chocolate with butter in a double boiler.

19. 19

    Step 19

    Once the mousses have completely set, remove the cake from the mold and the film. Decorate the top of the cake with glaze.

20. 20

    Step 20

    Decorate the mousse cake with fresh berries and fruits as desired. Enjoy your tasting!