Chocolate Mousse Cake with Ganache
Ingredients:
For the cake:
2 medium eggs
Pinch of salt
60 g (3 tbsp) sugar
50 g (2 tbsp + 1/2 tbsp) all-purpose flour
10 g (tsp) unsweetened cocoa powder 1) )
For steeping:
Coffee 160 ml
Sugar 2 teaspoons
For chocolate mousse:
4 eggs
Dark chocolate 200 g
Butter 100 g
Coffee 20 ml (2 tablespoons)
Sugar 40 g ( tablespoon 2) For the
ganache chocolate:
60g dark chocolate
40ml milk
Chocolate Mousse Cake with Ganache
Preparation:
For the cake:
Preheat the oven to 180°C (350°F). Grease and line a 20cm cake tin.
Place the eggs in a mixing bowl, add a pinch of salt and mix until fluffy.
Gradually add the sugar and continue whisking until the mixture becomes light and thick.
Sift the flour and cocoa powder. Mix slowly until everything is well mixed.
Pour the batter into the prepared tin and bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely.
For steeping:
In a small bowl, mix coffee and sugar until sugar is dissolved.
Set aside to cool.
For the chocolate mousse:
Melt the dark chocolate and butter in a heatproof bowl over boiling water. Add coffee and stir. Let cool slightly.
Separate the egg yolks and whites. Mix the egg yolks with the sugar until light and creamy.
Gradually add the melted chocolate mixture to the egg yolks, stirring constantly until smooth.
In a separate bowl, whisk the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the chocolate mixture until everything is well combined.
Pour the chocolate mousse over the cooled cake in the mold. Smooth the top with a spatula.
Refrigerate for at least 3 to 4 hours or until firm.
For the chocolate ganache:
Heat the milk until it just boils.
In a heatproof bowl, pour the hot milk over the chopped dark chocolate. Let stand for 1 minute, then stir until smooth.
Let the ganache cool slightly, then pour over the set chocolate mousse cake.
Place in the refrigerator again for about 30 minutes to harden the ganache.
Serve chilled.
Prep time: 30 minutes | Cook time: 20-25 minutes | Cooling time: 4-5 hours | Total time: 5-6 hours | Servings: 8-10 slices