Chocolate Mousse Cake

chocolatemoussecake

This dessert is beautiful when plated and will command ‘oohs’ and ‘aahs’ from you guests.

Components (individual recipes below):
Chocolate Cake
Chocolate Mousse
Crème Anglais
Raspberry Sause
Chocolate Granache
Garnishes (strawberry, mint leaves)

Thin Chocolate Cake Layer
1 cup granulated sugar
1 cup all purpose flour
2 tablespoons unsweetened cocoa
1/4 cup butter
1/4 cup water
1/4 cup vegetable oil
1 egg
1/4 cup buttermilk
3/4 teaspoon baking soda
1/2 teaspoon pure vanilla extract

Preheat oven to 350 F.
In a large bowl, combine sugar, flour and cocao.

In a small saucepan, over medium heat, melt butter with water and oil. Bring to boil. Remove from heat and pour over dry ingredients. Mix well. Add egg, buttermilk, baking soda and vanilla extract. Blend thoroughly.

Pour batter into a 10-inch x 15-inch cake pan. Bake approximately 10 minutes or until tester or toothpick inserted in center of cake comes out clean. Remove from oven and cool on wire rack. Cut 16 round pieces from the prepared cake using (3-inch) ring mold. Put empty molds onto a flat plate or tray that will fit in the refrigerator. Insert parchment paper around the inside of each ring. Set aside,
Note 1: Cake can be made one day ahead of time.
Note 2: Remove top and bottom of 8.25 oz fruit cans with smooth edge can opener for easy molds.

Chocolate Mousse
11 ounces semi-sweet chocolate
3 ounces melted unsalted butter
4 eggs, separated
1 cpu whipping crème

In a medium-size sauce pan, melt chocolate and butter together.
To the melted chocolate, immediately beat in egg yolks. Remove from heat and let cool.

Categories: Food & Wine

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