Chocolate Mousse Cake Recipe
Striving for a decadent chocolate cake or just looking for some fun? Try this lighthearted tripe chocolate mousse cake from a decadent age!
As I currently have some time, I was browsing on the web the other day. Looking for fresh, fascinating ideas, inspiring meals that We have never tasted before, to amaze my family with. Searching for quite some time yet couldn’t come across any interesting stuff. Right before I thought to give up on it, I came across this scrumptious and easy treat by chance. The dessert looked so scrumptious on its pic, it called for quick actions.
It was easy to imagine just how it is made, how it tastes and just how much my hubby might enjoy it. Actually, it is very easy to impress him when it comes to cakes. Yes, I am a lucky one. Or maybe he is.Anyhow, I went to the website: Suncakemom and used the detailed instuctions which were combined with impressive snap shots of the process. It really makes life faster and easier. I could imagine that it is a slight effort to shoot pics in the midst of baking in the kitchen as you typically have gross hands so I really appreciate the time and effort she devote to build this post .
That being said I’m inspired presenting my personal recipe in a similar fashion. Thanks for the idea.
I was tweaking the initial recipe create it for the taste of my loved ones. I have to say it turned out an awesome success. They enjoyed the flavor, the consistency and enjoyed getting a sweet such as this in the midst of a stressful workweek. They basically asked for more, a lot more. So the next time I am not going to make the same mistake. I’m gonna multiply the amount to make them delighted.
This Chocolate Mousse Cake was first published on suncakemom.
Beat yolks with a mixer on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.
Beat egg whites on high speed until hard peaks form.
Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.
Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks.
We are looking for a soft mixture here. Maybe a little bit less dense than honey.
Use a spatula to fold the whites into the pastry.
Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray then pour the mixture into the tray and put it into the 356°F / 180°C preheated oven.
Bake the cake for 40 minutes in a normal oven. Don’t open the oven’s door during the first 10 minutes of baking ever!
Melt chocolate. Put unsweetened cocoa powder and honey into it too then mix them with the melted chocolate. Once melted take it off heat and let it cool.
Separate eggs and beat egg whites until hard peaks form.
Turn the mixer into low speed and mix yolks with the whites.
Fold cooled but still warm and liquid chocolate into the eggs carefully until combined.
In a separate bowl, whip cream with the vanilla extract until thickened.
Use a large spoon to fold thick whipped cream into the eggs mixture.
Is there no time to make a cake? Check this out: Sugar free quick mousse recipe
Melt chocolate then mix in cream.
Remove the top of the cake creating an even flat surface if necessary.
Cut cake base horizontally in the middle into two pieces.
Place the top bit on a flat surface until spreading the cream on the bottom part evenly.
Place the other part back on the top.
Pour chocolate glazing on top of the pastry and spread it out evenly.
Let it rest in the fridge for a couple of hours before serving it.