Chocolate mousse biscuit cake

8 servings
4 hours

How to make a chocolate mousse biscuit cake? First, prepare the necessary ingredients. Take the top grade flour. Large selected eggs. If the eggs are small, take 5 pieces.

Divide the eggs into yolks and squirrels, trying to prevent a drop of yolk from getting into the squirrels. Proteins should be cold. The dishes in which the whites will beat should be clean, without water droplets. If any of these conditions are violated, the proteins will not foam.

Whisk the whites with a mixer into a lush, persistent foam. The trace from the whisk of properly whipped proteins should be preserved.

Whisk the yolks with the remaining sugar and vanillin.

Gently mix the squirrels to the yolks. It is better to mix with a spatula, since the mixer can precipitate the dough.

Sift the flour with the cocoa and parts, add to the egg mixture.

Stir with a spatula until smooth.

Place the dough in a tin (Ø 20 cm) and bake for about 40 minutes at 180 ° C. The exact timing of baking depends on your oven.

Cool the biscuit and cut 2 cakes lengthwise.

For impregnation, strong sweet coffee (you can with milk), coffee or chocolate liqueur is suitable. I have a sweet, strong coffee.

Soak the cakes in sweet coffee.

Next, cook the ganache.

In a water bath or microwave, heat the cream along with the chocolate broken into pieces.

Stir the chocolate mixture until smooth. Add the butter, mix.

Put the first cake on the dish. Distribute half the ganache evenly. Around the bark, place a high culinary ring lined on the sides with acetate film or oiled parchment (see video). Place the cake in the fridge until the ganache has set.

Prepare the ingredients for the chocolate mousse.

Soak gelatin in 50 ml of water. Then dissolve the swollen gelatin over low heat and cool slightly.

Melt the chocolate.

Combine the cream, sour cream and some of the icing sugar. Whisk until thickened.

Add the melted chocolate and remaining sugar and whisk at a low speed until smooth.

Stir gelatin into the creamy mass. A homogeneous fluid mixture should be obtained, which will subsequently thicken.

Pour the mousse over the frozen ganache and flatten. To grab the mousse, put the cake in the fridge for 10 minutes.

Place a second bark on top. Send to the fridge for 30 minutes.

Stir the remaining chocolate ganache and heat slightly. To make the mass more fluid, add 1-2 tbsp. l cream. Pour the ganache onto the bark. Return the cake to the fridge until all the layers have set.

Remove the cooking ring, remove the film. Transfer the cake to a dish. Enjoy your meal!