This is by far my favourite recipe to make for friends and family. The cake is fully made out of Chocolate, so any chocolate lover would love this one.
The bottom is a brownie without flour, the middle layer a milky chocolate mousse and the top is a white chocolate mousse. The 3 layers are so smooth and full of flavour.
It takes some time to prepare and make it, but it is so worth it.
For the bottom layer:
85 grams unsalted butter
85 grams unsalted butter
200 grams bittersweet chocolate, finely chopped (or chips)
4 eggs, separated
Pinch salt
73 grams brown sugar
For the middle layer:
5 grams cocoa powder
5 grams cocoa powder
200 grams bittersweet chocolate, finely chopped (or chips)
350ml cold heavy cream
1 tablespoon granulated sugar
Pinch salt
Pinch salt
For the top layer:
¾ teaspoon powdered gelatin/ 2 sheets gelatin
Water for the gelatin
¾ teaspoon powdered gelatin/ 2 sheets gelatin
Water for the gelatin
170 grams white chocolate, finely chopped (or chips)
350ml cold heavy cream
350ml cold heavy cream
INSTRUCTIONS
bottom layer
bottom layer
- Preheat oven to 170 degrees Celsius. And butter the bottom and sides of your 11-inch pan.
- Melt the butter with chocolate in a large Microwave Safe Bowl, stirring in time intervals until smooth. Remove out of the microwave cool for a couple of minutes. Whisk in the egg yolk.
- Use a whisk or standmixer to whisk the egg whites with a pinch of salt till soft peaks, add the brown sugar and mix until combined. Slowly whisk in a third of the whites in the chocolate mixture. After it's smooth, use a spatula to slowly fold in the remaining whites until combined.
- Bake until the cake has risen and let it cool aside. (use a toothpick to test if it's baked)
middle layer
- Mix in the cocoa with water and set aside. Put the chocolate in a microwave safe bowl and let it melt till it's smotth.
- In a bowl whisk the cream, sugar and salt together till it reaches soft peaks.
- Whisk the cocoa powder mixture with the choclate until it's smooth (Mixture can slightly thicken up) Using a spatula slowly mix in a third of the cream into the chocolate. After combined slowly fold in the rest and put it over the rested cake.
- Put in the fridge to cool down and set up.
top layer
- In a small bowl or cup activate the gelatin in some water.
- Put the chocolate in a bowl and heat up half of the cream in a saucepan. Remove from heat and whisk in the gelatin before pouring it over the chocolate. Let it sit for a minute and stir until all the chocolate has been molten and the mixture is smooth.
- In a bowl put in the remaining cream and whisk till it reaches soft peaks, slowly fold it in the cool down chocolate mixture and pour it over your middle layer. Let it sit for an hour before taking it out.
This post first appeared on 7 TIPS EVERY BUDGET TRAVELER WOULD SURELY APPRECIATE, please read the originial post: here
