Years ago I saw this chocolate mousse cake
being made on a TV
cooking show... no recipe was given,
it impressed me so much I recreated it in my kitchen.
I thought it would be difficult to make but to my surprise it is extremely easy.
I have made it numerous times especially when I want something
special...
it never fails to delight my guests when I set this before them
See more of my elegant gourmet Dessert Recipes with photographs
and another Mousse recipe
easy ... 2-inch mini gourmet
chocolate mousse
cakes
...make everything ahead.... they are fabulous!
two thin slices of chocolate cake
filled with a creamy chocolate mousse
Chocolate Mousse Cake
source: this recipe and photograph created by
Peggy Bucholz, www.finedinings.com
Serves 8
Cake Recipe (make 1 day ahead)
1 cup sugar
1 cup all purpose flour
2 tablespoons
cocoa
1/4 cup butter
1/2 cup water
1/4 cup vegetable oil
1 egg
1/4 cup buttermilk
3/4 teaspoon baking soda
1/2 teaspoon vanilla
8 ring molds (I use empty 8 ounce tomato sauce
cans, ends removed and cut in half
horizontally)
8 pieces parchment paper 9-inch x 4-inch
In a large mixing bowl
combine the dry ingredients sugar, flour and cocoa.
In a saucepan combine
and bring to boil the butter, water and oil; stir into the dry ingredients. Add egg, buttermilk, baking soda and
vanilla blending thoroughly. Pour
cake batter into an un-greased 10x15-inch sheet pan. Bake at 350° for 10 minutes; cool on a rack.
Cut 16 round pieces from
the
cake
using a ring mold. Put empty molds on a flat plate or tray that will fit in the
refrigerator; insert parchment paper around inside each ring. Make the
chocolate mousse.
Chocolate
Mousse Recipe
8 ounces semi-sweet chocolate
2 ounces butter, unsalted
3 eggs,
separated
3/4-cups heavy cream
Melt chocolate and butter in saucepan; remove from heat, blend in 3 slightly beaten egg yolks.
Refrigerate until cool.
In a mixing bowl beat 3 egg whites to stiff peaks. In a second
mixing bowl beat
heavy cream to stiff peaks. Fold beaten egg whites and cream into the cooled chocolate mousse mixture.
Put a cake round inside the parchment lined ring mold,
spoon the mousse on top, add a second cake round. Repeat this process filling each ring mold with the mousse. Cover and refrigerate
overnight.
Raspberry Sauce (make 1 week ahead)
1/4 cups Raspberries, fresh or frozen
Sugar, sweeten to taste
1/2
teaspoon cornstarch
Puree
raspberries and sugar in blender or processor; strain; place in saucepan, bring to a boil; add cornstarch stirring until thickened; transfer to
a bowl, cover and refrigerate or freeze.
Crème Anglais Recipe (make 1 day
ahead or use softened vanilla ice cream )
1/4 cups heavy cream
1 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1 egg yolk slightly beaten
In a saucepan over medium heat combine
cream, sugar and vanilla, bring to boiling point but do not boil, it may curdle.
Place egg yolks in a bowl, add
2 tablespoons hot cream mixture whisking vigorously (to temper eggs). Add yolk mixture back to saucepan
whisking rapidly until mixture thickens. Strain if necessary; cover and refrigerate.
Chocolate Ganache (make
2 weeks
ahead)
1/2 cup heavy cream
2 tablespoons corn syrup
6 ounces bittersweet or
semisweet chocolate, chopped fine
squirt bottle (I use a plastic catsup or mustard container with a small opening)
In
a saucepan, bring cream and corn syrup to a simmer; remove from heat; add finely chopped chocolate whisking until melted and
smooth. Cool; pour into a squirt bottle, cover and refrigerate.
To serve
white chocolate, shaved
8 mint sprigs
Remove chocolate mousse cake rounds from refrigerator, place one on each individual serving plate;
remove ring molds and parchment paper from the cakes. Garnish plates with
raspberry sauce,
crème
anglais,
chocolate ganache (microwave
the ganache if necessary
until it is softened),
add white chocolate, mint sprigs and serve.
Wine recommendation: Cabernet; Merlot
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