White chocolate mousse, dark chocolate mousse, and flourless chocolate cake all in one slice!
Its about as healthy as it sounds…cocoa beans are a fruit, right? Technically this is a cake laden with fruit and um, calcium from the cream. YOLO.
If you’re still reading after that embarrassing little yolo slip then you’re probably really keen to know more about this cake.
The bottom layer is dense, deep earthy cocoa in flavour and is really nice with the creamy mousse layers above.
Like most things with layers, its a bit painstaking. But its also very worth it when you have some time! It is deeeelicious and one of those things you really just need one slice of!
Ingredients: (brace yourselves)
85grams margarine - I’m all about the health ;)
200 grams dark chocolate, chopped - I used Whittaker’s Dark Block (50% cocoa content)
3/4 tsp instant espresso powder
1.5 tsp vanilla
4 large free-range eggs, separated
1/3 cup brown sugar, packed
2 tbsp cocoa powder - I use Nestle
5 tbsp hot water
200g dark chocolate, chopped
1.5 cups cream
1 tbsp sugar
3/4 tsp powdered gelatine
1 tbsp water
170g white chocolate, chopped
1.5 cups cream
To make the bottom layer:
Butter and flour a 23cm round springform cake tin.
Combine butter, chocolate, espresso powder in a bowl over simmering water, stirring every now and then until the mix is smooth. Remove from heat, cool for 5 mins, whisk in vanilla and egg yolks.
In a separate bowl, whisk egg whites and salt until still peaks form, gradually adding in the brown sugar as you whisk. Using a whisk, mix one third of the egg whites into the chocolate mixture to lighten it. Fold the remaining egg whites in with a spatula until no streaks remain. Pour the batter into the tin and smooth the top with a spatula. Bake until the cake has risen, edges are firm and the center is set but still soft (about 18 mins). The center should spring back after pressing gently with a finger.
Cool on a wire rack for ten mins and then transfer to the fridge/freezer to cool completely, depending on how impatient you’re feeling.
To make the middle layer:
Dissolve the cocoa powder in the water and set aside. Melt chocolate in a bowl over simmering water, stirring every now and then until smooth. Remove from the heat and let cool for five mins.
In a separate bowl, whip the cream, sugar, and salt until soft peaks form when the beaters are lifted. Whisk in the cocoa mixture. Whisk in one third of the whipped cream mixture, then fold in the rest of the whipped cream with a spatula until no streaks remain.
Pour this mixture into the tin over the cooled cake and tape the tin gently on the counter to remove air bubbles. Smooth the top with a spatula and wipe the inside of the tin to remove drips. Refridgerate for at least 15 mins.
To make the top layer:
Sprinkle gelatin powder into the water in a small bowl and let stand for 5 mins to soften.
Place the white chocolate in a bowl. Bring 1/2 cup cream to the boil, mix in the gelatin mixture and pour over the white chocolate. Let stand for a minute, then whisk until smooth. You may need to put this over simmering water if the white chocolate hasn’t all melted.
Remove chocolate from the heat, cool to room temperature - this is important otherwise it will just melt the whipped cream that you try to fold into it!
Whip up the remaining 1 cup of cream until soft peaks form when the whisk is lifted. Using a whisk, mix a third of the whipped cream into the chocolate mixture to lighten it. Mix in the rest of the whipped cream with a spatula until no streaks remain.
Spoon the white chocolate mousse into the tin, smooth the top and chill the cake in the fridge for at least 2.5 hours or overnight.
When you’re ready to serve, heat a knife under hot water, wipe dry on a tea towel and run the knife around the edge of the cake to free it from the sides of the tin. Remove the sides of the springform tin and slice the cake with a hot knife.
Good Luck, and Happy eating! <3
Source: Annie’s Eats (who else?) who got this from Cook’s illustrated