Pure chocolate mousse cake - Torte
Ingredients
- For the sponge cake:
- 5 medium eggs, room temperature, not cold
- 3/4 cups minus 1 tablespoon (125 grams) sugar
- 3/4 cup (100 grams) all-purpose flour
- 3 tablespoons (25 grams) cocoa
- 1/2 teaspoon salt
- For the syrup:
- 1/2 cup sugar
- 3/4 cups water
- 1 tablespoon brandy or Kahlua
- For the mousse:
- 12.35 oz (350 grams) dark chocolate, 55% cocoa
- 3 cups (720 grams) heavy cream, 35% fat, very cold
- 1 tablespoon brandy
- 1 teaspoon vanilla
- 4 tablespoons light brown sugar
- For the ganache (optional):
- 5.3 oz (150 grams) dark chocolate, 55% cocoa
- 1/2 cup (120 grams) heavy cream, 35% fat
- 1 teaspoon honey or corn syrup
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- crushed chocolate meringues or cookies for decoration optional
Instructions
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Make the sponge cake (you can do this up to 2 days ahead and keep refrigerated): Preheat your oven to 350°F (175°C) and line with baking paper and grease an 8 inch (20 cm diameter) cake pan.
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Sift together the flour and the cocoa powder. Beat the eggs with the sugar and salt until they resemble like thick shaving foam. Fold the flour mixture into the egg mixture with gentle motions (guys, fold and not stir! Stirring will cause the mixture to deflate). Transfer the mixture into the pan and bake the cake for 45-50 minutes or until a tester comes out clean. Let it cool, level and cut into 3 layers. Refrigerate it for 1-2 hours or overnight, for easier cutting.
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Make the syrup (you can do this up to 2 days ahead): Heat the water and the sugar and boil for 1 minute. Remove from heat and let it cool. Add the brandy and set aside.
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Make the mousse (you can do this the previous day): In the microwaves or in a pot over very low heat, melt the chocolate, the sugar, and 1 cup of cream. When totally melted, add the vanilla and the brandy and let it cool for a while. Beat 2 cups of very cold cream until soft peaks form (don’t beat it to stiff peaks because the final mousse won’t be very well homogenized). With a spatula add the melted chocolate in two stages and fold gently.
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Line the pan/mold with two baking paper discs and the acetate strips (see notes below). Scoop one-third of the mousse in the lined pan and level with a spatula. Place one cake layer on top and brush with 1/4 cup of the syrup. Repeat with the mousse, the cake, the syrup, and again with the rest of the mousse, the cake, and the syrup. Place in the fridge for at least 4-5 hours or overnight.
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Make the ganache: In the microwaves or in a double boiler melt the chocolate with the cream and the honey and let it cool until lukewarm but pourable.
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How to serve: invert the cake onto a cake stand/plate. Remove the pan and peel off the acetate/baking paper. Pour the ganache over the cake and help it spread with a spatula, if necessary. Decorate with crushed meringues (or cookies/wafers).
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Eat!
Recipe Notes
What you need to do for the mold:
Cut 2 discs of baking paper the same size as your pan and place them both at the bottom of the pan (the 2 baking paper discs help with easier unmolding when the cake is cold).
Cut 1 strip of acetate 4 1/2 inches (11 cm) high and 28 inches (70 cm) long. If your acetate is shorter you can cut 2 strips. Place it in the pan to make a mold with tall edges and secure it with some scotch tape or clips. Now you have a mold tall enough to fit your cake!!!
(If you can’t find acetate you can use strips of a sturdy paper along with strips of baking paper. Just line the sturdy paper inside the pan and repeat with the baking paper. Secure them with some clips. This way, the cake touches only the baking paper)
***If you don't want to use the acetate strips method, you can use a 10-inch springform baking pan. This will result in a wider and shorter cake. You will cut the sponge cake into two layers and divide the mouse into two layers also.
Add the meringues just before cutting the cake, to keep them extra crispy.
Keep refrigerated for up to 3-4 days.
This cake is best eaten slightly chilled.