Striving for a decadent chocolate cake or just looking for some fun? Try this lighthearted tripe chocolate mousse cake from a decadent age!
As I lately have some time, I had been browsing on the web a few days ago. Trying to find fresh, interesting ideas, inspiring recipes that I’ve never tasted before, to surprise my loved ones with. Looking for a while but couldn’t find lots of interesting stuff. Just before I wanted to give up on it, I found this fabulous and simple treat by luck over Suncakemom. The dessert seemed so fabulous on its photos, that required immediate action.
It had been not so difficult to imagine how it is made, its taste and how much my hubby will love it. Mind you, it is quite easy to delight the man when it comes to puddings. Anyhow, I went to the site and used the detailed instuctions that had been combined with superb graphics of the process. It just makes life much simpler. I could imagine that it’s a slight hassle to shoot photographs in the midst of baking in the kitchen as you most often have gross hands thus i really appreciate the effort and time she placed in for making this post and recipe conveniently followed.
Having said that I’m inspired to present my very own formulas in a similar way. Many thanks the thought.
I had been fine tuning the initial recipe to make it for the taste of my loved ones. Need to mention it had been an awesome success. They prized the taste, the structure and loved having a sweet such as this during a lively week. They basically asked for more, many more. Thus the next time I’m not going to make the same miscalculation. I’m gonna double the amount .
There are more Chocolate Mousse Cake at SunCakeMom
Beat yolks with a mixer on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.
Beat egg whites on high speed until hard peaks form.
Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.
Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks.
We are looking for a soft mixture here. Maybe a little bit less dense than honey.
Use a spatula to fold the whites into the pastry.
Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray then pour the mixture into the tray and put it into the 356°F / 180°C preheated oven.
Bake the cake for 40 minutes in a normal oven. Don’t open the oven’s door during the first 10 minutes of baking ever!
Melt chocolate. Put unsweetened cocoa powder and honey into it too then mix them with the melted chocolate. Once melted take it off heat and let it cool.
Separate eggs and beat egg whites until hard peaks form.
Turn the mixer into low speed and mix yolks with the whites.
Fold cooled but still warm and liquid chocolate into the eggs carefully until combined.
In a separate bowl, whip cream with the vanilla extract until thickened.
Use a large spoon to fold thick whipped cream into the eggs mixture.
Is there no time to make a cake? Check this out: Sugar free quick mousse recipe
Melt chocolate then mix in cream.
Remove the top of the cake creating an even flat surface if necessary.
Cut cake base horizontally in the middle into two pieces.
Place the top bit on a flat surface until spreading the cream on the bottom part evenly.
Place the other part back on the top.
Pour chocolate glazing on top of the pastry and spread it out evenly.
Let it rest in the fridge for a couple of hours before serving it.