Wednesday, 18 January 2012

Chocolate Mousse Cake with Strawberries

I have always been fascinated and intrigued by mousse cake recipes. They look perfect in pictures and oh sooo adorable. I have a good collection of cook books at my home but always a bit hesitant to try out a mousse cake. But when I came across this recipe from Deeba I knew right away that this is the one recipe that I have to make, and it turned out so beautifully gorgeous. Full of rich chocolate flavour that just melts in your mouth and wonderfully light mousse.....totally decadent but pure bliss.

Chocolate Cake
Ingredients:
20 gms unsalted butter, melted
4 eggs
125 gms caster sugar
90 gms all purpose flour, sifted
30 gms cocoa powder

Whipped Cream Filling
Ingredients:
150 ml low fat cream, chilled
2 tbsp icing sugar

Chocolate Mousse
Ingredients:
150 gms dark chocolate, chopped (preferably semi sweet dark chocolate)
3 tsp gelatin
70 ml milk (50 ml + 20 ml)
400 ml low fat cream (200 ml at room temperature and 200 ml chilled)
30 gms caster sugar (15 gms+15 gms)
3 egg yolks
1 tsp vanilla extract

Chocolate Glaze
Ingredients:
150 gms dark chocolate, finely chopped
25 gms light corn syrup (in the original recipe Deeba has used honey)

Strawberry halves for decorating

Method:
Chocolate cake:
Preheat the oven to 165 degree Celsius and grease and line a 9" springform cake tin or a cake pan.
Sift the flour and cocoa powder and set aside. Whisk the egg and sugar together, and then beat over a saucepan of simmering water for 8-10 minutes until it doubles in volume and becomes mousse like ( I used electronic beater). Regularly check the temperature of the mixture. It should not be too hot. If it gets hot then simply remove from the pan for a few seconds. Once doubled, remove from the saucepan of water, and continue beating till it becomes cool, and the batter falls in ribbons.
Gently fold in the sifted flour and cocoa in 2-3 batches. Quickly add melted butter and fold. Pour the mixture in the prepared pan and bake for 15-20 minutes until the cake is firm and springs back when touched. Allow the cake to cool in the pan for 10-15 minutes and then invert and place on a wire rack to cool completely. You can also bake the cake a day in advance and cover it in a cling foil and keep in fridge until required.

Whipped Cream Filling:
Beat the cream with sugar until stiff peaks form and refrigerate until required.

Chocolate Mousse:
Soften the gelatin in 50 ml of cold milk. Place the chocolate in a large bowl. Heat 200 ml cream, milk (20 ml) and half the sugar (15 gms) until simmering. Whisk the egg yolks with the remaining sugar and add 1/3rd of the cream mixture to it, whisking continuously until combined. Pour this back into the hot cream and milk mixture. Cook over low heat, stirring constantly, until the cream is thickened and coats the back of the spoon. Don't allow it to boil.
Remove from heat and immediately stir in the gelatin mixture into the hot cream mixture and then strain it over the chocolate. Stir until smooth. Cool over a bowl of crushed ice, stirring frequently.
Once cooled, beat the chilled cream to soft peaks, and gently fold into the mousse.

Chocolate Glaze (to be made while assembling):
Place chocolate in a bowl. Heat cream and corn syrup in a saucepan until simmering. Pour over the chopped chocolate and stir until smooth.

How to assemble:
Cut the chocolate cake horizontally into two layers. Place in a desert ring (I use the ring of springform pan) on a serving platter. Place one layer of cake, cover it with the whipped cream and then place the other layer on top of it. Place in the refrigerator to chill (about 1/2 hour). Line the side of dessert ring with strawberry halves, pour the chocolate mousse into the ring and gently level it. Cover and refrigerate overnight (preferably). Next morning, prepare the glaze and pour half of it over the mousse. Refrigerate for 30 minutes to let the glaze set.
Unmold from the dessert ring, slather the bottom half of the cake with the remaining glaze. Dust the top with cocoa powder and serve.

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