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Recipe of Mousse Chocolate Mousse Cake
Recipe

Mousse Chocolate Mousse Cake

30 mins
Half
41
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Combination of the classic chocolate sponge cake with chocolate mousse and ganache of the same flavor.
Learn more about Sofía Carrasco

Ingredients

20 portions
  • 1 cup flour, with baking powder (approximately 200 grams), for the sponge cake
  • 1/2 teaspoons baking soda, for the cake
  • 7 tablespoons bitter chocolate, in powder, for the sponge cake
  • 2 tablespoons vanilla essence, for the cake
  • 1 pinch salt, for the cake
  • 3 eggs, whites, for the sponge cake
  • 250 grams sugar, for the cake
  • 100 milliliters milk, for the cake
  • 200 grams butter, (with or without salt), for the sponge cake
  • 1/2 liters whipping cream, for the chocolate mousse
  • 150 grams chocolate frosting, bitter, for the chocolate mousse
  • 10 grams unflavored gelatin powder, for the chocolate mousse
  • 1/2 tablespoons sugar, for the chocolate mousse
  • 1 egg white, for the chocolate mousse
  • 400 grams chocolate frosting, for the ganache
  • 200 milliliters whipping cream, for the ganache
  • 60 grams butter, for the ganache
  • 200 grams chocolate frosting, for decoration
  • 100 milliliters glucose, for decoration

Preparation

For the sponge cake: mix the dry ingredients. Incorporate the eggs one by one while continuing to beat, add the missing ingredients and beat well until everything is well together.
Put the preparation in the previously greased and floured mold. Bake at 200 ° C for 20 minutes to 25 minutes. When ready, let cool, remove from the mold, if it was left with residues, wash and dry, place butter paper in the base.
Divide the cake in 2, put the base in the mold, incorporate warm ganache (already as a paste, not liquid), cover with the other part of the cake.
For the ganache: cut the chocolate coating into smaller pieces so that it melts more easily. To water bath, to incorporate the cream, to warm a little without boiling, to incorporate the cover of chocolate and when both ingredients are well joined, to add the butter and to unite all well. Separate the third part of this mixture or a little more to fill the sponge cake and let it cool in the fridge to speed up the process. The rest will be to cover the cake, and we will leave it at room temperature because we need it not to be completely pasty to cover the mousse.
When the cake is cold and stuffed with the ganache, we proceed to make the mousse.
For the chocolate mousse: put to melt the chocolate coating in a bain-marie. When it is liquid, we remove it from the fire. We dissolve the gelatin in a little warm water 1/2 cup of tea and incorporate it mixing well with the chocolate. When it is less hot, we proceed to beat the cream until it doubles its volume, take some firmness but until before getting the drawing point, we incorporate the sugar. Mix 1/3 of the cream to the chocolate to lower the temperature more, mix vigorously, then add the remaining cream.
Beat the egg whites until stiff, and add them to the previous mixture mixing from the bottom up with a wooden spoon, stingy, or manual mixer. The movement must be soft and enveloping.
When the mousse is ready, pour it on the cake we have in the mold and leave it in the refrigerator for 1 or 2 hours to set and take firmness. In the course of this wait we prepare the mass of chocolate to decorate, this is done, melting the chocolate in a water bath, we drain it to a dish or plate and add the glucose, mix well, and let it rest for about 45 minutes or until solidify, a hard paste must remain.
After the time, remove the cake mold, put it on the tray or plate chosen, or on a grid without removing the base of the mold to the cake so that we do not spoil, bathe with the remaining ganache.
If the ganache is too solid, we can heat it a little to make it more liquid and pour it over the mousse, it is important not to let it heat up or boil, we can heat it, and mix to check the consistency it has taken and if it requires be more liquid, we repeat the step.
Once bathed, we leave the cake in the refrigerator so that the cover solidifies faster, and later decorate.

PRESENTATION

When the paste to decorate has solidified, we proceed to manually make flowers, sticks, leaves, letters, or whatever our imagination tells us. To join the cover of the cake, we can do it with white melted cover, which is what

TIPS

The mold must be one of those that are removed from the bottom of it, not those that are only one piece. Put a circle of butter paper before starting to fill the cake so that later it is easier to remove the cake from the mold.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Anonymous
19/06/2014 13:17:29
el chocolate delicioso, pero hay que comerlo con moderación muy fáciles de hacer, gracias

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