Double Chocolate Mousse Cake
 
 
Serves: 1 small cake (18 cm)
Ingredients
  • For the sponge cake:
  • 120 g (6) egg yolks
  • 30 g sugar
  • 90 g (3) egg whites
  • 60 g sugar
  • 40 g flour
  • 10 g cocoa powder
  • For the crunch:
  • 65 g nougat
  • 50 g dark chocolate
  • 1 handful crushed corn flake cereal
  • For the dark chocolate mousse:
  • 12 g sugar
  • 20 g (1) egg yolk
  • 50 g (1) whole egg
  • 12 g butter
  • 75 g dark chocolate
  • 7 g Creme de Cacao
  • 2 g gelatin
  • 10 g cold water
  • 200 g cream
  • For the milk chocolate mousse:
  • 6 g sugar
  • 20 g (1) egg yolk
  • 50 g (1) whole egg)
  • 90 g milk chocolate
  • 2.5 g gelatin
  • 15 g cold water
  • 7 g Grand Marnier
  • 200 g cream
Instructions
  1. For the sponge cake: Preheat the oven to 180 Celsius or 350 Fahrenheit.
  2. Prepare a baking sheet, lined with baking paper.
  3. In the mixing machine bowl, measure out the egg yolks and sugar. Beat on high until light and fluffy in color.
  4. Meanwhile, beat the egg whites and 90 g of sugar in a separate bowl until stiff peaks form. TIP: If you do not have both a mixing machine and hand mixer, beat the egg yolks first and then the egg whites second).
  5. Sift together the flour and cocoa powder.
  6. Fold the egg whites into the egg yolks and finally fold in the flour and cocoa.
  7. Spread out evenly onto the prepared baking sheet with a off set spatula. Try to make the batter as even as possible because with such a thin layer of batter, it could easily bake unevenly.
  8. Bake for about 7-8 minutes. Let cool.
  9. Cut out 2 circles the size of your cake (18 cm) and one circle slightly smaller (16 cm). Set aside.
  10. For the crunch: Melt the nougat and the chocolate together in the microwave.
  11. Add the crushed corn flake cereal.
  12. Spread the mixture onto one of the larger cut out circles (18 cm) and top with the second. Press slightly.
  13. Place the cake ring on a tray lined with baking paper and line the inside of the ring with a strip of baking paper as well.
  14. Place the crunch cake bottom inside the ring. Set aside.
  15. For the dark chocolate mousse: Start by blooming the gelatin in a small bowl with the cold water. Set aside.
  16. Whip the cream. Set aside in the refrigerator.
  17. Melt the chocolate and butter together in the microwave.
  18. Beat the egg yolks and 12 g of sugar in the mixing machine until light and fluffy and doubled in size.
  19. Meanwhile melt the gelatin carefully in the microwave.
  20. Mix the chocolate and butter into the whipped eggs.
  21. Add the Creme de Cacao to the gelatin along with a spoonful of whipped cream.
  22. Add the gelatin mixture to the eggs and chocolate.
  23. Finally, fold in the whipped cream.
  24. Pour into the cake ring and gently smooth the mousse.
  25. Top with the smaller cut out cake circle. *The cake circle should not be touching the outer edges of the ring!
  26. Place in the refrigerator.
  27. For the milk chocolate mousse: Start by blooming the gelatin in a small bowl with the cold water. Set aside.
  28. Whip the cream. Set aside in the refrigerator.
  29. Melt the chocolate in the microwave.
  30. Beat the egg yolks and 6 g of sugar in the mixing machine until light and fluffy and doubled in size.
  31. Meanwhile melt the gelatin carefully in the microwave.
  32. Mix the chocolate into the whipped eggs.
  33. Add the Grand Marnier to the gelatin along with a spoonful of whipped cream.
  34. Add the gelatin mixture to the eggs and chocolate.
  35. Finally, fold in the whipped cream.
  36. Pour into the cake ring and gently smooth the mousse.
  37. Place in the refrigerator to set about 2 hours.
  38. Top with chocolate covered strawberries.
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2015/05/double-chocolate-mousse-cake/