Chocolate mousse cake
Make the chocolate cake: Line a 26 cm (10 inch) cake pan with parchment paper and brush the pan with softened butter. Place 3 eggs, 60 grams (2 oz) of sugar and a teaspoon of vanilla sugar in the bowl of a stand mixer. Whip on high speed until light and fluffy. Mix together 60 grams (2 oz) of flour 20 grams (0.7 oz) of cocoa powder and one teaspoon of baking powder. Sift the dry ingredients into the egg mixture, and fold until incorporated. Mix some of the cake batter with 50 grams (2 oz) of melted butter. Fold into the cake batter until incorporated. Transfer to the cake pan and bake at 180°C (350°F) for 15 – 20 minutes. Test for doneness: an inserted skewer should come out clean. Cool for about 10 minutes, unmold, remove the parchment paper and cool on a rack.
Make the chocolate mousse: Chop 150 grams (5.5 oz) of dark chocolate. Melt the chocolate in a bowl set over simmering water stirring frequently. Set aside. Whip 300 ml (10 fl oz) of cream (minimum 30 % fat), cover and set aside in the fridge. Bloom 2 grams of gelatin sheets in cold water for about 5 minutes. We are using gelatin sheets, but you could use granulated gelatin too – follow the instructions on the packaging of your gelatin. Combine an egg, an egg yolk and 30 grams (1 oz) of sugar in a bowl. Set over simmering water and bring to 57°C (135°F), whisking constantly. Transfer the egg-sugar mixture to the bowl of a stand mixer and whip on high speed. Meanwhile, strain the gelatin sheets and melt over simmering water. Add the melted gelatin to the still-warm egg mixture, and continue whipping on high speed until the mixture reaches room temperature. Mixing on low speed, add the melted chocolate into the egg mixture. Gently, fold the whipped cream into the chocolate-egg mixture in three batches, until incorporated. Place the chocolate cake in a 26 cm (10 inch) spring form cake pan. Spread the dark chocolate mousse evenly over the cake layer. Place in the freezer.
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Serving Size: 1 Serving (1202g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2695 | ||
Calories from Fat: 1401 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 155.7g | 208 % | |
Saturated Fat 92.7g | 464 % | |
Monounsaturated Fat 44.1g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 601.6mg | 185 % | |
Sodium 47748.6mg | 1647 % | |
Potassium 2353.1mg | 62 % | |
Total Carbohydrate 278.6g | 82 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 266.2g | ||
Protein 52.2g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2695
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