Pure chocolate mousse cake – Torte
Pure chocolate mousse cake – Torte
This chocolate mousse
cake has a pure, real chocolaty taste and it's so decadent like an expensive,
good quality Swiss truffle.
Ingredients
·
For the sponge cake:
·
5 medium eggs, room temperature, not cold
·
3/4 cups minus 1 tablespoon (125
grams) sugar
·
3/4 cup (100 grams) all-purpose
flour
·
3 tablespoons (25
grams) cocoa
·
1/2 teaspoon salt
·
For the syrup:
·
1/2 cup sugar
·
3/4 cups water
·
1 tablespoon brandy or Kahlua
·
For the mousse:
·
12.35 oz (350 grams) dark
chocolate, 55% cocoa
·
3 cups (720 grams) heavy cream,
35% fat, very cold
·
1 tablespoon brandy
·
1 teaspoon vanilla
·
4 tablespoons light
brown sugar
·
For the ganache
(optional):
·
5.3 oz (150 grams) dark
chocolate, 55% cocoa
·
1/2 cup (120 grams) heavy cream,
35% fat
·
1 teaspoon honey or corn syrup
·
crushed chocolate
meringues or cookies for decoration optional
Instructions
1. Make
the sponge cake (you can do this up to 2 days ahead and keep
refrigerated): Preheat your oven to 350°F (175°C) and line with baking paper
and grease an 8 inch (20 cm diameter) cake pan.
2. Sift
together the flour and the cocoa powder. Beat the eggs with the sugar and salt
until they resemble like thick shaving foam. Fold the flour mixture into the
egg mixture with gentle motions (guys, fold and not stir! Stirring will cause
the mixture to deflate). Transfer the mixture into the pan and bake the cake
for 45-50 minutes or until a tester comes out clean. Let it cool, level and cut
into 3 layers. Refrigerate it for 1-2 hours or overnight, for easier cutting.
3. Make
the syrup (you can do this up to 2 days ahead): Heat the water and
the sugar and boil for 1 minute. Remove from heat and let it cool. Add the
brandy and set aside.
4. ………………………………………………………….
5. ……………………………………………………………………………………
Full instructions: Click here
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