Phew! What a week it's been!!! On Monday morning we woke up to a power failure that lasted a miserable fourteen hours. As if that was not bad enough, an hour later our water was shut off without notice, until late yesterday. Add to that the scorching heat we're experiencing! What can I say? It's been a rough week... Naturally, there wasn't much cooking or baking happening in my home this week.
Has this ever happened to you that you make something regularly and then suddenly you can't stand the sight of it and can't even imagine ever making it again? Well that was the case with this choc mousse cake that I made last week. My family used to love this cake but I just couldn't bear the thought of making it. On Friday, whilst going through my book, I came across the recipe and decided to give it a go again. It goes without saying, that my family were really happy and surprisingly, I enjoyed it too! It took me almost five years to get over my choc mousse 'phobia"! Many of you have messaged me, requesting the recipe, so here goes...
Chocolate Mousse Cake
1 ready baked round chocolate sponge cake
1 quantity coffee syrup, see recipe below
5 large eggs, separated
1 teaspoon vanilla extract
120 grams caster sugar
2 teaspoons gelatine powder
1 tablespoon water
300 grams 70% dark chocolate, melted ( I used Valrhona, but any good quality chocolate will do)
30 grams butter
500 millilitres whipping cream , whipped to soft peaks
Coffee Syrup
1/2 cup of strong black coffee
1 tablespoon of sugar
Heat the coffee and sugar together until it comes to a boil. Set aside.
Place a 23 centimetre springform ring on a serving plate. Don't use the springform base. Slice off a 2.5 centimetre layer of cake and place it in the springform ring. Brush the cake generously with the coffee syrup. (Save the remaining cake for another recipe. Wrap well in plastic wrap and freeze if desired.)
Beat the egg yolks, vanilla extract and 30 grams of the sugar, until well combined. Meanwhile place the gelatine in a small bowl. Cover with the water and leave to sponge for a few minutes. Heat in the microwave until it it liquid again and add to the egg yolk mixture. Fold in the melted chocolate and
butter. Beat the egg whites and the remaining 90 grams caster sugar, until stiff peaks form. Fold a tablespoon of the whites into the chocolate mixture, (to lighten the mixture) then gently fold in the remaining egg whites. Lastly fold in the whipped cream. Pour the mixture over the cake and refrigerate for at least four hours to set it well. To unmold, run a small palette knife around the rim of the cake, loosen the springform catch and carefully remove the ring. Decorate as desired and serve...
Note: I dusted mine with cocoa powder and decorated it with chocolate covered coffee beans.
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