Chocolate Mousse Cake
Author:
Ingredients
- [b]For the Cake:[/b]
- 1/2 cup unbleached, all purpose flour
- 1/2 cup corn starch
- pinch cinnamon
- 4 eggs, separated
- 3/4 cup sugar
- 1 1/2 tsp vanilla
- 1 tsp salt
- [b]For the Mousse:[/b]
- 1 1/4 cups whipping cream, chilled
- 3/4 cups whipping cream, room temperature
- 4 egg yolks
- 3 tbsp sugar
- 7oz chocolate (between 50 and 60% cocoa solids)
- [b]For the Ganache:[/b]
- 1 1/2 cups semi sweet (55%) chocolate chips
- 1 cup whipping cream
- 1 tbsp salted butter
Instructions
- [b]For the Cake:[/b]
- Preheat oven to 350°F
- Butter and flour a round cake tin. Set aside.
- Combine the flour, cornstarch and a pinch of cinnamon. Set aside.
- Beat together the egg whites and 1/4 cup of sugar until they are stiff and fluffy.
- In another bowl combine the egg yolks, vanilla. Begin to beat together and slowly add 1/2 cup of sugar. Beat together for about 5 minutes until thick.
- Fold the egg whites into the egg yolk mixture until incorporated.
- Add the flour in 3 stages, thoroughly combining each time.
- Pour the batter into the prepared pan and bake for 35 – 40 minutes or until the edges are golden and pull away from the sides of the pan and a tester comes out of the middle clean.
- Cool completely before removing from the pan.
- [b]For the Mousse:[/b]
- Heat 3/4 cups whipping cream over medium heat. Remove just before it begins to boil. Cool for 2 minutes. Combine egg yolks, sugar and salt together in a bowl. Pour the hot cream in a slow, thin, steady stream into the egg yolk mixture. Stir constantly until all the hot cream has been added.
- Melt chocolate over a double boiler. Add to the cream mixture and mix until thoroughly combined. Set aside to cool until at least room temperature.
- Whip the chilled cream until it forms stiff peaks.
- Fold little by little into the chocolate mixture until all of the whipped cream has been added.
- Pour over completely cooled cake. Cover with plastic wrap and chill.
- [b]For the Ganache:[/b]
- Place the chocolate chips in a heat proof bowl.
- Heat the cream until simmering.
- Pour hot cream over the chocolate. Stir until the chips are beginning to melt.
- Add the butter while the chocolate is still warm.
- Stir until everything is melted and the mixture is smooth.
- Cool for a few minutes and pour over cake.