Cake with mousse of milk chocolate

Description

I made this cake for her husband's birthday. Guests were moaning... All the rave reviews do not count! As a summary, we can say that the cake is simply divine. Chocolate delight, madness, obsession...

Ingredients

Chicken egg

4 piece
Powdered sugar

180 g
Flour

100 g
Cocoa powder

30 g
Butter

25 g
Cognac

2 tsp
Chocolate milk

400 g
Dark chocolate

200 g
Cream

1.25 l
Gelatin

2.5 Tbsp

Cooking

Preheat the oven to 180 degrees. Grease the springform baking it and line a rimmed baking paper.

To start, soak the gelatin in 1/2 Cup. cream. I had a very thick cream, so got this lump, but then it is very well dispersed and dissolved.

Prepare the sponge cake. With a mixer, beat eggs for 5 minutes on high speed until light foam. It is important that the eggs were room temperature, from cold such lush foam will not work.

In a saucepan bring to the boil 125 g icing sugar and 2 tbsp water.

Quickly pour the hot syrup into the egg mixture and beat for another 6 minutes on medium speed until the mixture has cooled and will not stretch thin ribbons with the blades of the mixer.

Mix the flour and cocoa.

Sift into the egg mixture and gently stir in.

Then add the butter and also gently stir in.

Pour the batter into the pan.

Bake for 20-25 minutes until dry toothpick. Leave in tin for 5 minutes...

... then invert on rack and cool completely.

Now prepare the spray for the cake: 55 g icing sugar, mix with 1.5 tsp water in a small saucepan and cook over medium heat to dissolve the sugar.

Remove from heat, cool and stir in brandy. My experience has shown that this ratio of liquid and sugar is not syrup, but rather sweet. If you want a thinner coating, add more water. But in General, the cake turns out dry, so this Fudge is enough.

I immediately put the fondant on the cake, because she quickly froze.

For the mousse melt the chocolate in a water bath.

Let cool at room temperature.

Gelatin, soaked in cream, gently heat and dissolve, cool slightly. Stir to cream no film was formed.

Whisk the remaining cream until soft peaks form.

Quickly add the chocolate to the cream and gelatin and beat with a mixer for 1-2 seconds, until the chocolate is mixed with cream half.

Then use the spatula to gently finish the mixing. If the chocolate and add into the cream too slowly or mousse overwhip it, it will become grainy.

Collect the cake: the cake place in a split mold. I put on the bottom of the circle of baking paper and sides of the form have pristella film, then to make it easier to release the cake from the form. Pour on top of mousse. Get to chill overnight or until set.

Garnish with chocolate chips and cocoa.

Enjoy! Bon appetit! I also want to add that the cake is extremely rich, so do not rush to cut himself and features many pieces that are so fond of our Russian soul.

Comments and reviews

Leave a comment or a recipe review