Truffle mousse cake

Step-by-step preparation

Cooking time: 9 hr

1. STEP 1

   

   Truffle. To prepare the base for truffle cake with white chocolate mousse we will need: dark (or dark) chocolate, eggs, yolk, sugar, cream (33% fat) and butter.

2. STEP 2

   

   Combine the eggs and yolk with sugar and beat into a strong, fluffy foam. The mass should increase greatly in volume and not drain from the whisk.

3. STEP 3

   

   Combine butter with chocolate in a saucepan. You can melt everything separately.

4. STEP 4

   

   Melt everything over low heat or in the microwave. Stir until smooth.

5. STEP 5

   

   Add chocolate to beaten eggs. Mix with a mixer at low speed until smooth.

6. STEP 6

   

   Whip the cream into a strong, stable foam.

7. STEP 7

   

   Mix whipped cream into the dough.

8. STEP 8

   

   Mix everything carefully with a spatula so that the beaten eggs and whites do not settle too much and the dough retains its fluffiness.

9. STEP 9

   

   Pour the mixture into a greased baking dish.

10. STEP 10

    

    Place the form with the dough on a baking sheet. Pour water into the pan so that it does not reach the edges of the cake pan.

11. STEP 11

    

    Bake the cake for about 50 minutes at 190°C.

12. STEP 12

    

    Cool the finished cake at room temperature.

13. STEP 13

    

    Cover the pan with the cake with film and leave it in the refrigerator overnight. You can remove the cake from the mold (just be careful - it crumbles) and wrap it in film.

14. STEP 14

    

    The next day, transfer the cake into a split ring. Line the inside of the ring with cling film or acetate film.

15. STEP 15

    

    Mousse. To prepare white chocolate mousse we will need: white chocolate, cream (33% fat), gelatin, water, vanillin.

16. STEP 16

    

    Soak the gelatin in water and leave to swell.

17. STEP 17

    

    Heat 100 ml of cream over low heat until it boils, but do not boil.

18. STEP 18

    

    Add gelatin to the cream and stir until completely dissolved.

19. STEP 19

    

    Break the chocolate into small pieces and add to the cream.

20. STEP 20

    

    Pour hot cream over chocolate and stir until smooth.

21. STEP 21

    

    Add vanillin to the remaining cream.

22. STEP 22

    

    Beat the cream with a mixer until fluffy. When whipping, the mixer whisks should leave a stable mark on the cream. This means everything has whipped up as it should.

23. STEP 23

    

    Gradually add the chocolate mixture to the cream, stirring each time until smooth.

24. STEP 24

    

    Pour the chocolate mousse over the cake and smooth it out. Place the cake in the refrigerator for 5-6 hours for the mousse layer to harden.

25. STEP 25

    

    Remove the finished cake from the mold and cut into pieces. Bon appetit!

Comments on the recipe

olgaNa

16.12.2023

5

For me personally, mousse cakes are higher mathematics, I’m afraid I can’t handle it. I'll try this recipe. Strawberry mousse cake, said to be for beginners.

May

16.12.2023

4.9

Tell me, can the cake be baked without flour?