Truffle mousse cake

Step-by-step cooking

1. Step 1:

   

   Truffle. To prepare the base for a truffle cake with white chocolate mousse, we will need: bitter (or dark) chocolate, eggs, yolk, sugar, cream (33% fat content) and butter.

2. Step 2:

   

   Combine eggs and yolk with sugar and beat into a strong fluffy foam. The mass should greatly increase in volume and not drain from the corolla.

3. Step 3:

   

   Combine butter with chocolate in a saucepan. You can melt everything separately.

4. Step 4:

   

   Melt everything over low heat or in the microwave. Stir until smooth.

5. Step 5:

   

   Add chocolate to the beaten eggs. Mix with a mixer at low speed until smooth.

6. Step 6:

   

   Beat the cream into a strong, stable foam.

7. Step 7:

   

   Add whipped cream to the dough.

8. Step 8:

   

   Mix everything carefully with a spatula so that the beaten eggs and whites do not settle much, and the dough retains its splendor.

9. Step 9:

   

   Pour the mixture into a greased baking dish.

10. Step 10:

    

    Put the form with the dough on a baking sheet. Pour water into the baking tray so that it does not reach the edges of the cake mold.

11. Step 11:

    

    Bake the cake for about 50 minutes at 190 ° C.

12. Step 12:

    

    Cool the finished cake at room temperature.

13. Step 13:

    

    Cover the cake form with a film and leave it in the refrigerator overnight. You can take the cake out of the mold (only carefully - it crumbles) and wrap it in a film.

15. Step 14:

    

    The next day, put the cake in a detachable ring.Inside the ring is lined with cling film or acetate film.

16. Step 15:

    

    Mousse. To make a white chocolate mousse, we will need: white chocolate, cream (33% fat content), gelatin, water, vanillin.

17. Step 16:

    

    Soak gelatin in water and leave to swell.

18. Step 17:

    

    Heat 100 ml of cream over low heat to a boil, but do not boil.

19. Step 18:

    

    Add gelatin to the cream and stir until completely dissolved.

20. Step 19:

    

    Break the chocolate into small pieces and add to the cream.

21. Step 20:

    

    Pour hot cream over the chocolate and mix until smooth.

22. Step 21:

    

    Add vanilla to the remaining cream.

23. Step 22:

    

    Beat the cream with a mixer until fluffy. The whisk of the mixer when whipping should leave a stable trace on the cream. So everything is whipped up as it should be.

24. Step 23:

    

    Gradually add the chocolate mass to the cream, stirring each time until smooth.

25. Step 24:

    

    Pour the chocolate mousse over the cake and smooth it out. Put the cake in the refrigerator for 5-6 hours to solidify the mousse layer.

26. Step 25:

    

    Remove the finished cake from the mold and cut into pieces. Bon appetit!