Chocolate mousse cake

To prepare a chocolate mousse cake, we need the following ingredients: wheat flour, chicken eggs and egg yolks, granulated sugar, bitter chocolate, cocoa powder, cream, milk, water and gelatin.

The first step will be the preparation of the base of the cake — chocolate biscuit. 50 grams of wheat flour are mixed with 15 grams of unsweetened cocoa powder. After that, we sift the dry mixture to get rid of lumps and saturate it with oxygen.

I wash two medium -sized eggs, dry and break in a whipping dish. Add granulated sugar (70 grams).

Beat with a mixer at high speeds until sugar crystals are completely dissolved, and the mass will not increase in volume by at least 3-4 times. Well -beaten eggs with sugar, which keep the shape of at least 5-7 seconds and do not spread — the key to a lush biscuit.

Sift the chocolate bulk mixture again, only this time right to the duty with air egg mass.

You can mix both components of the future biscuit in two ways: folding movements with a silicone spatula or very quickly the same corolla, which beat the eggs. It is important not to besiege the dough, trying to maintain the maximum of air bubbles.

We shift the chocolate biscuit dough into a round baking dish (18 centimeters diameter), the bottom of which I advise you to lay out with parchment paper, bending the cut (in step 9 you will see what I had in mind).

We bake in the oven preheated to 170 degrees in the upper Niza mode for about 30-35 minutes. The baking time depends on the nature of your oven, so after 25 minutes, check the readiness of the biscuit. When pressing it, it should spring, and a wooden skewer or toothpick — to leave the dough completely dry, without sticking lumps.

The finished chocolate biscuit is completely cooled, and ideally, we can withstand for several hours. That is why the biscuits for cakes, as a rule, are advisable to bake not on the day of assembly of the cake, but the day before.

We cut out the biscuit from the mold, carefully cut the mound on top, if it is formed during baking. The thickness of the cake for a mousse cake should not be too large (in my case 2.5-3 centimeters). Biscuit scraps can simply be eaten with tea or coffee.

Chocolate biscuit cake needs to be impregnated. To do this, we will use the simplest sugar syrup (150 milliliters of water and 2 tablespoons of sugar bring to a boil, boil for 3-4 minutes and completely cool). If desired, such impregnation can be aromatized with alcohol (rum, brandy, cognac, liquor) or confectionery fragrances.

Next, you need to prepare a form for assembling a mousse cake, immediately installing it on a flat dish or a special substrate of cardboard. Additionally, I put the entire structure on a cutting board to make it more convenient to transfer everything to the refrigerator. You can use both a detachable shape without a bottom and a ring, setting the necessary diameter (in this recipe it is 22 centimeters). We linen the sides of the detachable ring or wall of the shape with acetate film (sold in confectionery stores) so that the finished mousse cake looks neat and spectacular.

We shift the chocolate cake saturated with sugar syrup, placing it exactly in the center. It's time to do the preparation of mousse.

In 60 milliliters of cold water, soak gelatin (13 grams). Mix and let it swell for 20 minutes.

In a deep bowl we put egg yolks (4 pieces) and pour 100 grams of sugar there.

Rub with a fork or mix with a whisk so that the mixture becomes almost homogeneous. If part of the sugar does not completely dissolve, it's okay.

Pour 220 milliliters of milk into a saucepan or small pan and put on medium heat. We bring to a hot state (boiling boiling).

With a thin stream, pour hot milk to the yolks, constantly interfering them so that they do not curl up.

We pour the milk-yellow mixture back into the saucepan and cook over the minimum heat, without ceasing to interfere thoroughly, until the mass thickened. You will feel a whisk when the cream is brewed and becomes thicker.

Remove the saucepan from the stove or just turn off the burner. Add 120 grams of bitter chocolate to the still hot custard and interfere with it until it disperses.

As a result, we get a very fragrant chocolate custard. We leave him to cool right on the table, stirring periodically so that a crust does not form on the surface.

Meanwhile, we are returning to the gelatin, who had already managed to swell.

It must be dissolved in any convenient way, but so as to prevent boiling. You can dissolve gelatin in a water bath or on the burner of the slabs on minimum heating. I like to do this in a microwave oven in defrosting mode. Every 10 seconds I open the door, mix and check the condition of the gelatin so as not to overheat it.

Add dissolved gelatin to a warm custard. I advise you to do this through a small sieve, since it happens that not all crystals have completely dissolved.

Stiring once every 3-5 minutes, we give the basis for the future chocolate mousse to cool to room temperature.

Meanwhile, we take out fat cream (400 milliliters) from the refrigerator and pour them into a volumetric bowl.

Beat with a mixer at medium speed to soft peaks. Soft peaks are no longer a fluid mass, but not stable, as for decorating cakes and cakes. Something average. When whipping fat cream, it is very important not to kill them, otherwise as a result they will first go to ripples, and then you will get butter with a groin.

About a third of the whipped cream is added to the already cooled to room temperature or a slightly warm chocolate custard.

Mix thoroughly so that the mixture becomes one.

Pour the cream into a bowl with cream.

Not long, only before the combination of the masses, we intervene cream into the cream. If you overdo it, release bubbles and mousse will be dense and not airy, as it should be.

We fill the biscuit cake with chocolate mousse, which was waiting in the wings in shape. If necessary, level the surface and put the cake in the refrigerator for at least 4-5 hours (preferably at night). During this time, the mousse will harden and it will be possible to tast the dessert in this form.

After the allotted time, we take out the cake from the refrigerator, remove the ring or wall of the detachable shape, carefully remove the acetate film and treat everyone at the table. But I propose to make a mousse cake even more chocolate — cover it with glaze!

Preparing it is easier. We bring to a very hot condition (on the stove or in the microwave) 70 milliliters of fat cream and add 70 grams of bitter chocolate to them.

Actively mix everything so that the chocolate melts — the icing for a mousse cake is ready.

We cover with hot glaze the top of the cake and remove in the refrigerator for 15-20 minutes. This time is enough for the mass to grasp.

It's time to move on to the cake. Remove the ring or walls of the mold.

We remove the acetate film.

It remains to decorate our megashocolate mousse cake. In this case, your fantasy, my modest example or options that can always be found on the Internet, will tell you.

Since I cooked this cake on my birthday, I wanted to decorate it with seasonal berries and fruits: repairing raspberries, grapes without bones and slices of figs.

Before serving, I advise you to give a cake for 20-30 minutes to stand at room temperature. Then it will become especially tender and juicy. Natasha, thank you very much for the wonderful order. Prepare for health, friends, tasty cake and pleasant appetite!