Mousse cake: in two words - softer than tender! Let's find out - what are its features. And let's try to cook this treat together. We bring to your attention a simple homemade recipe for an easy, tasty and original dessert for family and friends.
First, a little theory.
Mousse cake belongs to European cuisine, or rather to a combination of Italian and French culinary arts.
The classic version of the confectionery consists of several layers:
- biscuit substrate (bottom);
- mousse based on chocolate and cream;
- fruit / berry filling;
- glaze / crumb coatings.
Despite the impressive size, the calorie content of the mousse cake is much less than that of the traditional "Napoleons" and "Medoviks".
The energy value of the product, as a rule, does not exceed 350-380 kcal / 100 grams. That is why even those who monitor weight and try to refrain from sweets can afford it.
Of course, preparing this original treat will require patience and accuracy. In this case, special delicacy will have to be shown in the process of assembling the dish. However, the result will exceed expectations.
It is important to note that a real mousse cake is stored in the refrigerator and served only chilled.
Easy step-by-step chocolate mousse cake recipe
Here is a simplified way of making a chocolate mousse cake at home.
First of all, you need to bake a biscuit - the basis of the composition. For this we need the following ingredients:
- chicken egg - 3 pcs.;
- sugar - 100 gr. (1/2 cup);
- wheat flour of the highest grade - 80 gr.;
- cocoa powder - 20 gr.;
- baking powder for dough - 1/3 tsp
Beat eggs with sugar for 5-7 minutes until a homogeneous fluffy consistency is formed. Better - with a mixer, it will be faster.
Combine flour, cocoa powder and baking powder in a separate bowl. The resulting mixture is introduced into beaten eggs with sugar in several steps using a whisk or silicone spatula. It is more convenient to add 3-4 tbsp. spoons.
At the end, knead the mass with movements from bottom to top, as if "twisting" it. We do everything carefully, smoothly, but not too much on ceremony.
Pour the dough into a detachable round shape with a diameter of 18-22 cm, the bottom of which is covered with parchment paper. We bake for 30-40 minutes at a temperature of + 180… +200 degrees.
We focus on the individual characteristics of the oven. We check the readiness of the cake with a toothpick or a match.
The biscuit should be smooth (as in the photo), without bumps on the surface and thin, no more than 1.5 cm in height. If necessary, remove all excess parts with a knife.
If the cake has increased significantly in volume, we simply cut it into two parts, one of which we wrap in plastic wrap and put it in the freezer in order to be used for its intended purpose in the future.
We set aside our base - to cool down at room temperature.
Cooking chocolate mousse
Ingredients:
- egg yolks - 4 pcs.;
- sugar - 40 gr.;
- powdered gelatin - 10 gr.;
- milk - 225 ml;
- cream (33-35%) - 300 gr.;
- dark chocolate - 100 gr. (tiles or biscuits).
Soak gelatin in cold water, leave to swell. By time, we focus on the recommendations indicated on the product packaging.
Grind the yolks with 20 grams of sugar (take from the total).
Separately mix the milk and the remaining sugar (20 grams) in a glass / enamel bowl, set over medium heat. We heat until the sugar is completely dissolved, but do not boil (!). Do not forget to stir.
Then, in a thin stream, pour most of the milk-sugar substance into the grated yolks, thoroughly mixing the mixture with each other.
Pour the egg-milk essence obtained in this way into the remaining milk, put it on the fire again, bring it to a state of slight thickening. Make sure that the yolks do not curdle during the heating process.
Remove the mass from the stove, let it cool slightly (about one minute), stir.
Add chocolate (grated in shavings or in granules), swollen gelatin, mix well. The readiness of the mousse is determined by the complete dissolution of the chocolate.
Cool the mousse to room temperature, stirring constantly with a whisk or silicone spatula to avoid crusting.
Now it's time to whip the cream until soft peaks. Don't overdo it so you don't end up with butter.
Add the whipped cream in portions into the egg-milk-gelatin mixture, mix vigorously.
The final step is assembling the mousse cake
Cut the edges of the biscuit a little in a circle to reduce its diameter. This can be done at the very beginning, when the cake is still warm.
We make sides for the side walls of the form from parchment paper - just cut off a strip of the desired width and length; you can fix it with paper clips. An alternative is to use confectionery film instead of parchment.
We spread the biscuit, fill it with mousse. We put in the refrigerator for 4-5 hours, but better - overnight.
After the specified time has elapsed, we take out the form with the mousse cake, "unfasten" the sides of the form, remove the parchment.
The top of our culinary creation can be sprinkled with powdered sugar, grated chocolate, coconut, or garnished with berries - strawberries, raspberries, cherries, blueberries, currants.
You can familiarize yourself with another version and proportions of making a chocolate mousse cake by following the link to the video.
