RecipesMagazine

Chocolate Mousse Cake

Chocolate Mousse Cake
Chocolate Mousse Cake might be just the dessert you are searching for. One serving contains 531 calories, 5g of protein, and 39g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 16. From preparation to the plate, this recipe takes approximately 6 hours. Plenty of people made this recipe, and 243 would say it hit the spot. valentin day will be even more special with this recipe. If you have heavy cream, egg, egg yolks, and a few other ingredients on hand, you can make it.

Instructions

1
Adjust oven rack to middle position and preheat oven to 350°F. Line 9-inch springform pan with parchment and spray with nonstick pan spray.
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Springform PanSpringform Pan
OvenOven
2
Sift flour, cocoa, and baking soda into small bowl; set aside. In medium bowl, whisk brown sugar, sour cream, oil, egg, espresso powder, 1 teaspoon vanilla, and salt until combined.
Ingredients you will need
Instant EspressoInstant Espresso
Baking SodaBaking Soda
Brown SugarBrown Sugar
Sour CreamSour Cream
VanillaVanilla
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
SaltSalt
EggEgg
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
3
Whisk in dry ingredients until smooth.
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WhiskWhisk
4
Spoon batter into prepared pan and bake until just firm and a toothpick inserted into center comes out clean, 17 to 19 minutes.
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ToothpicksToothpicks
OvenOven
Frying PanFrying Pan
5
Transfer pan to wire rack to cool 20 minutes, then remove cake from pan to cool completely, about 1 hour.
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Wire RackWire Rack
Frying PanFrying Pan
6
In small bowl, whisk granulated sugar with yolks. In medium saucepan over medium heat, bring 1/2 cup cream to simmer. Slowly whisk hot cream into egg mixture, then return entire mixture to saucepan. Cook over medium-low heat, stirring, until mixture just thickens, about 1 minute.
Ingredients you will need
Granulated SugarGranulated Sugar
CreamCream
Egg YolkEgg Yolk
EggEgg
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Sauce PanSauce Pan
WhiskWhisk
BowlBowl
7
Whisk in 1 teaspoon vanilla and 12 ounces bittersweet chocolate until smooth.
Ingredients you will need
Bittersweet ChocolateBittersweet Chocolate
VanillaVanilla
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WhiskWhisk
8
Transfer to large bowl and let cool to room temperature, about 45 minutes.
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BowlBowl
9
Using stand or hand mixer fitted with whip attachment, whip 1 1/2 cups cream to medium peak. Fold 1/3 of whipped cream into cooled chocolate mixture until combined and smooth. Fold in remaining whipped cream just until no white streaks remain.
Ingredients you will need
Whipped CreamWhipped Cream
ChocolateChocolate
CreamCream
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Hand MixerHand Mixer
10
Line bottom and sides of springform pan with plastic wrap. When cake is cool, slice into two layers.
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WrapWrap
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Springform PanSpringform Pan
Plastic WrapPlastic Wrap
11
Place one layer into bottom of pan. Fill with mousse and smooth top.
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Frying PanFrying Pan
12
Place second layer on top and gently press to adhere. Cover and chill until set, at least 3 hours.
13
Place remaining 8 ounces bittersweet chocolate in medium bowl. In small saucepan, heat remaining 3/4 cup plus 2 tablespoons cream until simmering.
Ingredients you will need
Bittersweet ChocolateBittersweet Chocolate
CreamCream
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Sauce PanSauce Pan
BowlBowl
14
Pour over chocolate and let sit 5 minutes.
Ingredients you will need
ChocolateChocolate
15
Whisk until smooth.
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WhiskWhisk
16
Remove sides of springform pan and invert cake onto large plate. Peel off plastic wrap and replace bottom of springform pan. Invert onto wire rack and set rack into rimmed baking sheet.
Ingredients you will need
WrapWrap
Equipment you will use
Springform PanSpringform Pan
Baking SheetBaking Sheet
Plastic WrapPlastic Wrap
Wire RackWire Rack
17
Pour ganache over cake, allowing it to drip over sides. Chill until set, about 30 minutes. Using offset spatula, spread any remaining ganache around the sides of cake.
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SpreadSpread
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Offset SpatulaOffset Spatula
18
Melt semi-sweet chocolate in microwave or in pan over bowl of barely simmering water.
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Semisweet ChocolateSemisweet Chocolate
WaterWater
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MicrowaveMicrowave
BowlBowl
Frying PanFrying Pan
19
Spread chocolate onto back of flat baking sheet (chocolate should be spread very thin). Chill briefly until just set.
Ingredients you will need
ChocolateChocolate
SpreadSpread
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Baking SheetBaking Sheet
20
Holding bench scraper at 45 degree angle, scrape 2 to 3-inch wide strips of chocolate until it forms a curl. (If chocolate is breaking, it is too cold; let itwarm up slightly).
Ingredients you will need
ChocolateChocolate
Equipment you will use
Dough ScraperDough Scraper
21
Place curls on cake and dust with confectioners' sugar. See note above for serving instructions.
Ingredients you will need
Powdered SugarPowdered Sugar
DifficultyExpert
Ready In6 hrs
Servings16
Health Score3
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