French
Chocolate Mousse Cake with Ganache
$3
45 minsPrep
25 minsCook
240 minsTotal
HardLevel
Nutrition per serving
430Calories
6gProtein
29gFat
34gCarbs
24gSugar
3gFiber
65mgSodium
155mgChol
17gSat Fat
210mgPotassium
55mgCalcium
2.5mgIron
0.3mcgVitamin B12
0mgVitamin C
Goes well with
Espresso with Hot Chocolate
local
Banyuls
international
vegetarian
nut-free
Instructions
1
Preheat oven to 350°F (175°C) and grease and line a round cake pan.
2
Whisk eggs and sugar together until pale and fluffy, then sift in flour and cocoa powder, folding gently to combine.
3
Pour the batter into the prepared pan and bake for 20-25 minutes until a toothpick comes out clean; cool completely.
4
Bloom the gelatin in the water for 5 minutes until spongy.
5
Melt the dark chocolate and set aside to cool slightly.
6
Whisk egg yolks with a little sugar over a double boiler until thickened, then stir in the bloomed gelatin and melted chocolate.
7
Whip the heavy cream to soft peaks and fold into the chocolate-yolk mixture along with vanilla extract and a pinch of salt to form the mousse.
8
Place the cooled cake layer in a springform ring, pour the mousse over it, and refrigerate for at least 3 hours until set.
9
Heat the ganache cream until just simmering, pour over the chopped dark chocolate, and stir until smooth and glossy.
10
Pour the ganache over the chilled mousse cake, smoothing the top, and refrigerate for another 30 minutes to set before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 large egg
- 38 g38 g granulated sugar
- 25 g25 g all-purpose flour
- 7.5 g7.5 g cocoa powder
- 50 g50 g dark chocolate
- 75 ml75 ml heavy cream
- 11 large egg yolks
- 1/4 tbsp1/4 tbsp unflavored gelatin powder
- 3/4 tbsp3/4 tbsp water
- 1/4 tsp1/4 tsp vanilla extract
- 38 g38 g dark chocolate for ganache
- 38 ml38 ml heavy cream for ganache
- 1 pinch1 pinch salt
- 1/4 tbsp1/4 tbsp butter
