Chocolate cake with mousse

Description

I've never done a cake with mousse, but after seeing this recipe, I wanted to quickly prepare it. The recipe seemed easy, and the taste of this amazing mousse I was just amazed, he is so gentle and chocolate. Think chocolate cake with mousse will look great on the holiday table. Come on in, help yourself.

Ingredients

Chicken egg

4 piece
Sugar

1 cup
Flour

1 cup
Cocoa powder

2 Tbsp
Dark chocolate

120 g
Cream

550 g
Sour cream

300 g
White chocolate

150 g
Gelatin

30 g
Instant coffee

150 ml
Powdered sugar

40 g
Nutella

180 g

Cooking

The preparation of this delicious cake, start with the sponge cake. Beat eggs with sugar until fluffy.

Sift flour with cocoa, add it to whipped with sugar and eggs and gently stir with a spatula or whisk from top to bottom.

Bake the cake in the form of detachable ( I d=22 cm) at t=180C. Ready cake cut into two parts.

Now prepare the chocolate mousse. Whip the cream, add sour cream, again all beat. I have had vegetable cream for whipping (26%), they are already sweet, but after adding the sour cream, the mass was not very sweet, so I added 40 g. of powdered sugar. But if you have other cream (not sweet initially), the amount of powdered sugar should be increased, to take 150-200 grams or to taste.

Melt the chocolate on low heat or water bath, add to the cream with sour cream and whisk. The cream is ready, now it needs to turn into a mousse.

Pre-soak the gelatin, heat until dissolved (but do not boil). Add the dissolved gelatin to cream and sour cream, mix well. The mousse is ready.

The lower part of the crust to put on the bottom of a split form. Wet it instant sweet coffee.

We put some dry pasta cake with Nutella smeared it as thick, but apparently not, so it doesn't matter. Now put a side from the split form, along the edge lay the paper for baking.

Now put on the lower layer with the prepared mousse on top of the upper crust, which need to pre-soak and fluff with Nutella.

100 ml of cream to whip, add 1-2 tbsp of sour cream and dissolved gelatin, mix well. Excess paper cut, leaving 2 cm above the cake. Finish white cream to spread on top cake layer to level. Put the cake in the fridge to harden, preferably overnight.

In the morning take out the cake from the refrigerator, take out from the mold, remove the paper and see that the cake is well frozen.

Now once you start design. Whip 150 ml of cream to cover sides of cake with a thin layer.

Sprinkle sides with shards of white chocolate.

Melt the chocolate and draw the mesh.

Decorate the top of cake. On the edge to draw a border with a confectionery bag with an appropriate attachment. To make cream of roses, to decorate the top of the cake. Cake with mousse is ready, help yourself, enjoy your tea!

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