Anyone more than me who loves mousse cakes? Here is a variant that is both dreamy to eat and easy to do. Sticky scrapbook at the bottom, fluffy chocolate mousse on dark chocolate and a layer of ganache on milk chocolate. A real chocolate dream that you just have to try!
The scrap cake is baked in a round slice with a diameter of 20 cm and the whole cake is made in a slice mold with a diameter of 23 cm.
The cake gives 10-12 generous pieces.
Ingredients (draft cake):
150 g butter
2.25 dl powdered sugar
1.5 dl brown brown sugar sprinkle
0.5 teaspoon of genuine vanilla powder
3 eggs
2.25 dl wheat flour
0.75 dl of cocoa
1 krm salt
Ingredients (chocolate mousse):
200 g of dark chocolate
4 egg yolks
4 cups whipped cream
Ingredients (milk chocolate ganache):
200 g milk chocolate
0.5 dl whipped cream
Do this:
Set the oven to 175 degrees (upper and lower heat).
Melt the butter in a saucepan and allow to cool.
Mix the butter with the rest of the ingredients in a bowl just until they blend into a smooth batter.
Line your shape with baking sheet paper and pour the batter into it.
Bake the scraper cake in the middle of the oven for about 20-30 minutes. It should be sticky in the middle but not too loose and finished at the edges.
Allow the cookie to cool completely in the refrigerator (at least 4h but preferably overnight) before topping with the chocolate mousse.
Chop the dark chocolate.
Melt the chocolate in microns or over water bath in a heat resistant bowl. Let cool.
Stir in one egg yolk at a time in the chocolate.
Beat the cream to soft peaks.
Mix about 1 dl of the cream into the chocolate cream.
Whisk the chocolate cream in the rest of the whipping cream just until it comes together.
Line your 23 cm shape with baking sheet paper and place the scrapbook in the center of the bottom of the mold.
Spread the chocolate mousse over the scrapbook.
Place the cake in the refrigerator so that it solidifies in the mold for at least 4 hours.
You can easily make the milk chocolate ganache by roughly chopping the milk chocolate and placing it in a heat-resistant bowl.
Heat the whipping cream in a saucepan just until it is about to begin to cook.
Pour the warm cream over the milk chocolate and stir into a smooth and glossy chocolate cream. If the chocolate does not completely melt in the cream, you can heat the bowl over a water bath or in the micro for a few seconds.
Spread the ganache over the cake.
Serve directly or store the cake in the fridge!
