Mousse cakes have recently become a hit among pastry shops products. They are adored for their lightness and combination of different textures. Although in the preparation of mousse cakes are not considered the simplest if you will exactly follow the instructions of this recipe, then you certainly get a delicious chocolate cake with a rich taste and perfect texture with which you can surprise close in their knowledge of pastry trends. Since on this the cake takes a lot of time, it’s better to start cooking it in advance so that each of the components was perfect, and there was still time to freeze in the refrigerator. Cooking a cake consists of three stages: sponge cakes, chocolate mousse and chocolate icing. Cakes are baked a few centimeters less than the shape of the cake, so that they were wrapped with mousse during assembly. When the cake freezes, pour its chocolate icing. Serve chilled mousse cake and наслаждайтесь его тающей текстурой. 
Time: 11 час. Complexity: easy Servings: 12 – 16 Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chocolate and coffee cakes
- 125 ml. boiling water
- 60 gr dark chocolate chopped
- 60 gr diced butter
- 1 large egg at room temperature
- 100 gr. Sahara
- 1 tsp vanilla extract
- 160 gr premium flour
- 1 tsp baking powder
- 3/4 tsp soda
- 1/4 tsp salt
- 125 ml. hot strong coffee
Mousse
- 720 ml. whipping cream, divide
- 350 ml. milk chocolate chopped
- 3 large yolks at room temperature
- 100 gr. Sahara
- 80 ml water
Chocolate glaze
- 125 ml. water
- 100 gr. Sahara
- 60 ml. whipping cream
- 60 gr sifted cocoa powder
- 1.5 tbsp. l gelatin powder
Recipes with similar ingredients: premium flour, chocolate bitter, milk chocolate, cocoa, coffee, eggs, cream, gelatin, syrup
Recipe preparation:
- Preheat the oven to 160 ° C. Oil 2 cake tins 20 cm in diameter. Cover them with parchment paper and the walls. sprinkle lightly with flour, pouring excess.
- In boiling water, whisk together the chocolate and butter until they are do not melt, but small grains remain.
- Beat the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes at high speed mixer), and then with a spatula mix in the chocolate mixture. Pour the flour into the same bowl, baking powder, baking soda and salt and mix, then mix in dough hot coffee (the dough will become more liquid). Spill evenly dough in prepared forms.
- Bake chocolate coffee cakes for about 25 minutes, until A tester inserted in the middle of the cake will not come out clean. Completely cool the cakes in the molds. Note Please note that for this only 1 cake is required for the cake, but it will be easier to bake the cake full recipe, and the second of them freeze and use in recipe for ptifur.
- Mousse: prepare a detachable mold with a diameter of 22 cm., covering its bottom with parchment paper (so that the mousse cake is easier to get out of the form, but then remember to remove it). Whisk 360 ml. cream to medium peaks on whisk and place them in fridge.
- Heat the remaining 360 ml. cream, almost bringing them to boil and then pour them onto crushed chocolate. Leave on 1 minute, then mix gently.
- Put the egg yolks in a bowl and beat at high speed in for a minute. In a small saucepan over high heat, heat sugar and water and cook (periodically lubricating the pan walls with water) until temperature 120 ° C on a thermometer for syrup. Start to beat the eggs yolks at medium speed, and then pour hot syrup on the wall Bowls carefully to avoid splashing. Increase speed mixer to maximum and beat until the mass doubles in volume and does not cool down to about 40 ° C (slightly above temperature body).
- Measure the temperature of the chocolate, it should also be close to 40 ° C, and mix melted chocolate into whipped yolks. Cool in for 15 minutes or to room temperature, then in 2 passes add chilled whipped cream.
- Pour half the mousse into a split mold. Cut one of cake layers horizontally in half and lay it on top of the mousse, aligning in the center. Pour the remaining mousse onto the cake and carefully place the second half of the cake on top, gently pressing so that the mousse covers sides of the cake, but not sinking it much. Wrap the mold in food grade film and put in the freezer so that the mousse freezes, at least for 4 hours or overnight.
- Cook the icing while the cake is setting: mix in pan medium-sized water, sugar and cream and bring to boiling. After boiling, whisk cocoa powder and cook at low boil (if necessary, lowering the fire) for 4 minutes, stirring frequently (the consistency will not change). Take off slabs. Soak gelatin in 60 ml. cold water and then stir it into the hot mixture until completely dissolved. Cool the icing to room temperature, then refrigerate for at least 3 hours. Leave half the glaze for the next recipe. ptifurov.
- Collect the cake: take the cake out of the freezer, flip the mold onto the grill located above the laid parchment paper baking sheet. Using a hairdryer on the minimum warm mode, gently heat the mold first on the sides, then on top, to release the cake. Heat chilled icing, from time to time. stirring a whisk until it melts and becomes homogeneous, and pour it on top of the cake, gently distributing spatula, so that the icing evenly covers the top and sides of the cake. Place the cake in the refrigerator for at least 30 minutes, then shift put it on the stand and keep it in the refrigerator until ready to serve. Mousse cake can be stored in the refrigerator for 4 days.
