The tops are made in the same way and baked in a detachable round shape.
Beat the egg whites until stiff.
Beat the yolks with the sugar until white. Add the essence and butter. Mix. Add flour, starch and baking powder (and cocoa for the black top) and mix. With a palette, easily incorporate the egg whites.
The base of the round shape is covered with baking sheet greased with butter. Bake at 180 C for about 10 minutes (do the toothpick test). The countertops come out thin.
The tops are removed from the molds and cooled on the grill.
For the mousse, mix the strawberries with a vertical blender. Pass the paste through a thick sieve so that there are no more seeds. Heat the strawberry juice with the sugar a little, so that it melts. Remove from the heat, add the gelatin and incorporate it. Leave to cool and add the whipped cream. Refrigerate until hardened, but can still be spread.
The cake is mounted in the shape in which you baked the tops. To do this, first grease the form with butter. Put the black countertop in shape. Put slices of strawberries standing around. Pour the mousse and level. Put the white countertop on top. Refrigerate for 24 hours.
The next day, take the cake out of the shape with the black top as the base.
Melt the chocolate with the cream in the steam bath. Stir to mix. Leave to cool. Glaze the cake.
Garnish with a few strawberries.
Chocolate cake with chocolate mousse
Chocolate cake with chocolate mousse it's my favorite cake. Of all the types of cake, the chocolate cake and chocolate mousse, is the cake with the biggest passage in our family. It is a creamy cake, chocolates, syrupy and full of taste. MousseThe chocolate is absolutely delicious, and in combination with the syrupy top, it is crazy.
Ingredients countertop & # 8211 Chocolate cake with chocolate mousse (24 cm Ø)
- 5 eggs
- 175 g sugar
- 110 g flour
- 35 g cocoa
- 6 g baking powder
- 60 g melted butter
Chocolate mousse ingredient
- 2 egg whites
- 2 yolks
- 60 g sugar
- 200 g chocolate (milk or bitter if you like)
- 50 ml coffee
- 200 ml sweetened liquid cream for whipped cream
Mirror glaze ingredient
- 150 ml water
- 150 ml sweetened liquid cream for whipped cream
- 225 g sugar
- 75 g cocoa
- 8 g gelatin sheets
Preparation & # 8211 Chocolate countertop
- In a bowl, mix eggs and sugar until light in color and triple in volume, add flour mixed with cocoa and baking powder.
- At the end we add the previously melted and cooled butter and bake it, in a form lined with butter and flour, in the preheated oven at 200 ° C, for about 30 minutes:
Preparation Chocolate mousse
- Mix the egg whites very well with 30 g of sugar.
- The yolks are also mixed very well with the other 30 g of the remaining sugar.
- The chocolate melts in a bain marie and when it reaches room temperature it is mixed with the 50 ml of coffee at room temperature (the coffee must have the same temperature as the chocolate to avoid not cutting the cream).
- Chocolate, thus diluted, is added to the yolk composition. Now add the beaten egg whites and then the mixed cream.
How to prepare the mirror glaze
- Boil water, liquid cream, sugar and cocoa for 8-10 minutes. If you have a special thermometer, the temperature of the mixture should be around 104 ° C.
- Leave to cool until it reaches 50 ° C (about 60 minutes) then add the gelatin that I left soaked for 10 minutes in cold water and then I squeezed it very well.
- The icing is poured on the cake when it has 35 ° C. If you do not have a thermometer, leave the icing in the fridge for about 1 hour, during which time it will get the right consistency to cover the cake.
Assembling chocolate cake with chocolate mousse
- Cut the top in half and syrup both sides with a syrup of water, sugar, rum (100 ml water, 150 g sugar, rum essence to taste). Put the first half of the worktop on a grill and place a tray under the grill.
- Grease the top with a thick layer of mousse, put the other disc on top.
- Pour the icing over the cake and then let it dry for about 30 minutes, then decorate it.
- We carefully move it on a plate and put it in the fridge until we serve it.
We decorate it to our heart's content.
3.5 Based on 36 Review (s)
70 comments to & ldquo Chocolate cake with chocolate mousse & rdquo
OOOOOOOOO! What a wonder! Laura! Super nice! Now I'm going somewhere yes I'll be back! A miracle cake! I can't wait to read! And of course it's her turn to do it! Thanks for the recipe and kiss you bye
I kiss you Mariana and I'm waiting for you to try it !!
I made the mousse as I promised once and it is very good, but unfortunately I don't have the picture to show you, thank you. Kisses!
My dear Lissa, how glad I am that you liked it !! That's enough for me if you tell me you were happy with how it turned out. I kiss you and I'm waiting for you at my place!
One question & # 8211 how do you move the cake from the grill to the tray?
Dear Denisa, before putting it on the grill, we place the cake on a thicker confectionery carton. After glazing it, we put a knife with a wide and long blade and we take it off the grill, after which we lightly put our hand under the cake and transfer it to the plate.
It's really special.
I tried it once in January 2010 and once again today, August 16, 2010, when I had guests. I turned my back on him, what more & # 8230 & # 8230 & # 8230 !!
In the icing, however, I would say to halve the quantities & # 8230 .. It stays in the fridge & # 8230 & # 8230
In the rest & # 8230 & # 8230 all the admiration for. Mrs. Laura.
My dear Delia, I am very, very glad that you tried it and that you liked it. The icing is really longer than it should be but it lasts excellently in the fridge for a long time (1-2 weeks) and can be used for so many other sweets or it can be eaten simply spread on bread.
I also made a chocolate mousse cake today & # 8230but & # 8230 the cream came out a bit liquid & # 8230 it's not as thick as it looks on you, I put it between the sheets, but it flowed quite well & # 8230I put it in the fridge , I don 't realize what came out.
My dear Livia, I'm very sorry you didn't get the cream. Let's take it step by step to see where the mistake slipped and avoid it next time. First of all, did you mix the whipped cream and the egg whites super well? I ask you this because mommy the first time she tried the cream, she used whipping cream because it didn't mix well and it came out very liquid. He called me to ask why it didn't work out and I told him that the ingredients must first of all be fresh, of good quality, and the egg whites and whipped cream must be mixed perfectly and carefully mixed in the composition of the yolks and chocolate. Since then he has always succeeded and he does not part with this mousse that he turns into ice cream in the summer !!
Kisses and I'm waiting for you to answer me to find the solution !!
The other day I made this cake, I'm on the second try so it turned out very well (the first cake in my life was the one with orange mousse). The first time I put it in the bar with the pandispan, I didn't mix the flour very well and they were lumpy in the dough, so it didn't grow. a goal and the difference has already been seen, it has grown beautifully and fluffy, it is very good!
Thanks for the wonderful recipes and the clear presentation!
Hi Laura! Excuse me if I bother you but please from the bottom of my heart if you can answer me. Do the yolks get raw? Just mixed with sugar? don't they taste weird? thank you, I would like to make this cake that looks wonderful!
You don't bother me at all dear Anonymous !! I gladly answer all the questions, although I admit that lately I answer harder because my internet is harder and the comments are quite a lot, which makes me very happy.
The yolks are raw and I guarantee that the mousse will not have a strange taste at all. It is my favorite mousse and after my mom tried it, it became her favorite mousse. She uses it very often and one of her friends turns it into ice cream in the summer. It is simply divine !!
Sincere congratulations for the wonderful photos and goodies that make you "rain in your mouth".
I wanted to ask you if this mousse can also be used in the black forest cake top?
Thank you for this wonderful site.
Merry Christmas with your loved ones !
Laura, first of all I want to confess that you are a source of inspiration for me & # 8230 you visit almost every day and I tried many of your recipes. For the holidays, I also want to try the chocolate mousse, but I want it to come out perfectly and I have a problem: I didn't realize if it was brewed coffee, liquid, or coffee powder.
Thank you very much for your appreciation. Of course you can use this mousse to cake the black forest. You can use it for any cake or cake.
Happy Holidays with your loved ones!!
Rebecca, thank you very much for your words. It is a liquid coffee, boiled in a kettle and then left to cool.
I wish you Happy Holidays !!
hello! very nice cake, I can't wait to make it, I hope to succeed this recipe. especially I really like the cream & # 8230 if it comes out I will always make it with any cake.
I really appreciate your networks, but this time it was very good to specify from the beginning what coffee is liquid or powder (they are not coffee drinkers) because I unfortunately put the powder and ruined everything! This is & # 8230 .details do everything
Madalina, I'm glad you like my recipes. My dear, I said in the recipe the following: & # 8221 the chocolate melts on a steam bath and when it cools it mixes with the 50 gr coffee to become manageable:
chocolate thus DILUTED is added to the yolk composition & # 8230 & # 8221
Chocolate can only be diluted with a liquid, in this case with coffee.
I'm sorry you didn't understand. :(
Mrs. Laura, I want to thank you for this superrrrrrrrbbbbbbbbbbbb cake! I really like this cake because it is simple and the chocolate mousse is excellent! Although I had problems with chocolate, when it melted I immediately put the still hot coffee and the chocolate hardened. I kind of panicked :)) But there was no problem because I had a lot of milk chocolate. # 8230 & # 8230 a lot, so I did it again. I want to thank you again for this cake and I wish you health and only good! ^ _ ^. Denisa
Denisa, my dear, I'm so glad you liked the cake. Mousse is absolutely divine. A friend of my mother's turns it into ice cream in the summer. He told me that it turns out so good that you can't stop eating.
Sweet kiss, my dear !!
Hi Laura! some time ago I thought I would be very good at sweets, because I had started to make a thread. I made some mistakes and left it alone. As my birthday is coming, I want to try some cream for the cake, because I'm sure the countertop will come out in as much detail as you showed how it is made. But I'm bad at creams, for example whipped cream scares me, I don't want to buy vegetables or tubes, sprays, I want to be able to do it myself, but I don't know what cream, in what way, quantities, and I can't on the net says I found it. If you have some clarifications for me, without much fuss, I would thank you from the bottom of my heart. Anyway, thank you for the way you made each recipe, as if I feel calm at the end, after you managed to assemble everything. I thought I'd learn how to make mousse first, the cake comes out great in the end. Only good health!
Cristina, my dear, I never tried to make whipped cream at home because I lacked fresh cream. Collect the layer of sour cream formed on the surface of freshly milked milk and then mix with 2-3 tablespoons of powdered sugar. Unfortunately, I can't detail the recipe because I never made it.
For decoration, I recommend hulala cream. It is not natural but it tastes very good and mixes perfectly. As a natural cream, I recommend Dorna. It tastes great only it doesn't mix so well. You can use it for creams but not for garnish.
Sweet kiss and I apologize for not being able to help you.
You're so nice that you detailed my procedure anyway. Look, I made the black forest cake until another one. The thing is, I did it, it didn't go well. I haven't cut it yet, it's one of the tests done, I'll definitely put 2-3 candles for the boy to have fun blowing. I have now read all the comments on the recipe for black forest, I saw there how you said about whipped cream. Plus the experiences of the other girls in making the cake. I made the top and baked it, about 55 minutes, old oven, I think if we take into account the advice given by you: when it comes off the edges and if the toothpick is just slightly damp, then it's ready. I burned it well, but I scraped it and managed to cut it. I used the darling brand as baking powder, it didn't grow too much. But the cut looks ripe, moist as you said, quite accentuated the taste of cocoa. I threw the whipped cream for information on the net, I bought some homemade sour cream made in Sibiu, it is sold at a separate stand in Cora. It already had a greasy consistency, you could spread it on the bread. I didn't have much patience with mixing, if it wasn't for decoration it would have been great, to be included in the compositions. But I didn't have a hardener and I put gelatin, it hardened behind, but it took the shape of a bowl, when I spread it on the cake, I started to mix it and it became cheesy. But does it still matter? if it's going to be good, it's made by me, I know what I put, where I went wrong, I'll do it again. If I take a picture of him, I'll send you a little fun. I really think that humor should accompany us, it's not just a word. I greet you and thank you for your support.
Cristina, my dear, I am convinced that your cute fire has come out !! If you make a fuss, send it to me because I'm very curious how it turned out. The top has a good moist consistency. That is why it is not syruped later or it is syruped fffff a little.
If you add gelatin in a cream, you must not let it harden in the bowl because then it will cheese when you mix it.
Eventually leave it in the bowl for about 5-10 minutes and while it is still liquid, put it over the cake (put the cake in detachable shape).
Sweet sweet kiss and I am very glad that you are a person who thinks positively !!