Layered Chcocolate Mousse Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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The original recipe calls for 3 different chocolate types, plain, dark and white chocolate. I omitted the dark chocolate layer and used a rich chocolate butter cake as a base. Enjoy!! Ingredients:
1 20 cm chocolate butter cake ( follow my vanilla chocolate pound cake for best results, chocolate batter) |
white chocolate mousse |
3 eggs |
1 tbsp cornstarch |
4 tbsp sugar |
1 1/4 cup milk |
1 tbsp gelatin powder |
3 tbsp water |
1 1/4 cup heavy cream |
4 1/2 oz white chocolate |
4 1/2 oz plain chocolate, or dark chocolate |
chocolate glaze |
5 oz plain chocolate |
1/3 cup heavy cream |
2 oz white chocolate, melted |
Directions:
1. Split the cake in half and set the bottom half in a 20cm cake ring in a serving platter. Keep the other in fridge for another use.
2. Separate the eggs. Divide the egg whites in half in two separate bowl and set aside.
3. Place the yolks and sugar in a large mixing bowl and whisk until well combined. Place the milk in a pan and heat gently, stirring until almost boiling. Pour the milk on to the egg yolks, whisking.
4. Set the bowl over a pan of gently simmering water and cook, stirring until the mixture thickens enough to thinly coat the back of a wooden spoon.
5. Sprinkle the gelatin over the water in a small heatproof bowl and leave to go spongy. Place over a pan of hot water and stir until dissolved. Stir into the hot mixture. Leave to cool.
6. Whip the cream until just holding its shape. Fold into the egg custard, then divide the mixture into 2. Melt the 2 types of chocolate separately. Fold the white chocolate into one egg custard portion. Whisk half of the egg whites until standing in soft peaks and fold into the white chocolate mixture until combined Pour over the prepared cake and chill until set.
7. Fold the plain or dark chocolate into the other egg custard portion. Whisk the other half of the egg whites until standing in soft peaks and fold into the plain chocolate mixture until combined. Keep at room temperature then pour over the chilled white layer and chill again
8. Make the glaze:
9. Heat cream until simmering point and pour over the chopped chocolate. Stir until smooth. Leave to cool and thickens. Pour over the chilled. Make three circles with the melted white chocolate and use a toothpick to make decorative pattern. Chill again until serving time.
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