PASTEL DE MOUSSE AU CHOCOLAT

MOUSSE CAKE AU CHOCOLAT

I tend to bake cakes fairly infrequently… I’m not a person for thin decorations and spreading buttercream evenly (which I don’t like anyway). Lately it was the birthday of a good friend who loves chocolate more than anything. My ambition for a cake caught up with me and without further ado I baked a calorie bomb, that is, a chocolate mousse cake with Rocher as decoration. Be careful, it is not possible more than one piece per person 😉

Ingredients for the chocolate mousse:200 g of dark chocolate (at least 70% cocoa) 3 fresh eggs (size M) 1 pinch of sea salt 125 g of whipped cream 3 tablespoons of sugar

Melt the chocolate in a bain-marie (not very hot water, around 60-80 ° C), let it cool slightly. Meanwhile, separate the eggs and beat the whites with a pinch of salt until firm and refrigerate. Beat the cream until half and cool. Beat the egg yolks and sugar in a metal bowl in a hot water bath (60-70 ° C) for at least 5 minutes, until the dough is creamy.

Remove from the water bath and quickly add the melted chocolate with a whisk until a smooth cream forms. Now add the cream. Let cool, then carefully add the egg whites. Fill into bowls or glasses and refrigerate overnight.

The mousse should be airy and firm:

6 eggs, 140 g of flour, 50 g of cornstarch, 1 teaspoon of baking powder, 160 g of sugar, 2 sachets of vanilla sugar

5 tablespoons of milk, 2 tablespoons of rum, 40 g of cocoa

Decoration: chocolate flakes, Rocher

Preheat the oven to 160 ° C. Cover a 20 cm * removable pan with parchment paper and grease the base and sides. Eggs separated. Beat the egg whites until thick. Beat the egg yolks with the sugar, rum, milk and vanilla sugar until frothy. Sift the flour, starch, cocoa and baking powder, if the dough is too thick, add a little more milk. When the batter is well mixed, carefully add the egg whites. Pour the mixture into the removable pan and bake in the middle of the oven for 35 minutes (try with toothpicks!). Let cool on a wire rack, then run around the edge with a knife if the cake sticks there. Remove the removable mold. Let the cake cool completely, then cut the cake in half with a string – just attach the string and pull it towards you with both hands, this is easier than with a knife (of course you can also use a cake crusher *). After cutting in half, spread 1/3 of the chocolate mousse on the bottom half of the cake base. Place the top of the cookie on top, fill the gaps with chocolate mousse, and brush the sides, preferably with an angled paddle.

Then cover the top of the cookie with the rest of the chocolate mousse and smooth with the angled paddle. Sprinkle chocolate shavings on top, place Rocher on top at regular intervals and allow to chill in the refrigerator for at least 2 hours before serving.

* Amazon affiliate (see legal notice)