65% Chocolate Mousse Cake

Is A Soft Prepared Food That Incorporates Air Bubbles To Give It A Light And Airy Texture. It Can Range From Light And Fluffy To Creamy And Thick, Depending On Preparation Techniques. A Mousse May Be Sweet Or Savory.

2 Servendo

Ingredienti

Chocolate Cake Base • 0

(75 G) Unbleached All-purpose Flour • 1/2 cup

(55 G) Sugar • 1/4 cup

Cocoa Powder, Sifted • 2 tbsp

Baking Soda • 1/4 tsp

(75 Ml) Water • 1/3 cup

(30 Ml) Canola Oil • 2 tbsp.

(5 Ml) White Vinegar • 1 tsp

Chocolate Mousse Base • 0

(200 G) 65%dark Chocolate, Chopped • 7 Oz

Gelatin • 1 tsp

(30 Ml) Water • 2 tbsp

(105 G) Sugar • 1/2 cup

(500 Ml) 35% Heavy Cream • 2 cups

Ganache • 0

(85 G) 65% Dark Chocolate, Chopped • 3 Oz

(75 Ml) 35% Heavy Cream • 1/3 cup

Metodo

Passo 1

1. With The Rack In The Middle Position, Preheat The Oven To 350°f (180°c). Butter An 8-inch (20 Cm) Spring Form Pan And Line The Bottom With Parchment Paper.
Passo 2

2. In A Bowl, Combine The Dry Ingredients. Stir In The Water, Oil And Vinegar With A Whisk Until Smooth. Spoon Into The Prepared Pan.
Passo 3

3. Bake For 10 To 12 Minutes Or Until A Toothpick Inserted Into The Center Of The Cake Comes Out Clean. Let Cool On A Wire Rack. Do Not Unmold.
Passo 4

1. In A Bowl Placed Over A Pot Of Simmering Water Or In The Microwave Oven, Melt The Chocolate. Let Cool Slightly. Dust Top Layer With Remaining Tablespoon Of Cocoa Powder. Top With Shaved Or Finely Grated Chocolate, If Desired.
Passo 5

2. In A Small Bowl, Sprinkle The Gelatin Over The Water And Let Bloom For 5 Minutes. 3. In A Small Saucepan Over Medium Heat, Heat Cup (60 Ml) Of The Cream With The Sugar Until The Sugar Has Dissolved
Passo 6

Remove From The Heat And Stir In The Gelatin Until Completely Dissolved. Add The Cream Mixture To The Melted Chocolate And Stir To Combine.
Passo 7

4. In Another Bowl, Whip The Remaining Cream (1 3/4 Cups / 430 Ml) With An Electric Mixer Until Stiff Peaks Form. Combine One-quarter Of The Whipped Cream With The Chocolate Mixture. With A Spatula, Gently Fold In The Remaining Cream.
Passo 8

Spoon Onto The Cake In An Even Layer. Refrigerate For 4 Hours Or Freeze.