Chocolate & Vanilla Mousse Cake

Creamy and chocolaty cake with orange overtone.

somloi2

Ingredients and Instructions:

Candied walnut

  • 200 g chopped walnut
  • 100 g sugar

Make a dry caramel from the sugar and mix it with the chopped walnuts.
Ground 110 g of the nuts with a food processor for the sponge. The remaining nuts are for decoration.

Walnut sponge

  • 145 g egg white
  • 60 g egg yolk
  • 50 g sugar
  • 20 g flour
  • 110 g ground candied walnut

Beat the egg yolks and the sugar until the mixture is pale. Mix the nuts with the flour.
Whisk the egg whites and fold gently with the chocolate cream and the flour. Then pour it into a 26cm x 7 cm cake ring and sprinkle the top with some chopped candied nuts.
Bake it in a preheated oven at 175°C in 25 minutes.

Dark chocolate layer

  • 170 g dark chocolate
  • 50 g egg yolk
  • 40 g sugar
  • 5 g gelatin powder
  • 50 ml hot heavy cream
  • 300 ml heavy cream (32-35%)

Melt the chocolate over steam.
Beat the egg with the sugar, then with the melted chocolate.
Bloom the gelatine in few tablespoons of water for 2 minutes and add the hot cream and mix it well. Combine the gelatin with the chocolate mixture.
Whisk the heavy cream and gently fold into the chocolate cream.
Place the chilled sponge into a cake ring and pour the cream on the top, then chill it for 1 hour.

Orange jelly layer

  • 250 ml orange juice
  • 25 g sugar
  • zest of 2 oranges
  • 10 g gelatin powder

Heat the orange juice and the zest in a pot and simmer for 3 minutes.
Bloom the gelatin in few tablespoon of water for 2 minutes and add mix it with the juice. Chill the mixture until it’s not so hot and pour it over a strain on the top of the chocolate mousse.
Let it sit for half an hour.

White chocolate layer

  • 200 g white chocolate
  • 55 g egg yolk
  • 40 g sugar
  • vanilla
  • 5 g gelatin powder
  • 50 ml hot heavy cream
  • 400 ml heavy cream (32-35%)

Melt the chocolate over steam.
Beat the egg with the sugar and vanilla, then with the melted chocolate.
Bloom the gelatin in few tablespoons of water for 2 minutes and add the  hot cream and mix it well. Combine the gelatin with the chocolate mixture.
Whisk the heavy cream and gently fold into the chocolate cream.
Pour the mousse on the top of the jelly and chill it for 1 hour.

Chocolate ganache

  • 100 g dark chocolate
  • 100 ml double cream (32-25%)
  • 2 g gelatin

Bloom the gelatin in few tablespoons of water for 2 minutes.
Heat the cream until it’s  boiling then remove from the heat. Mix it with the gelatin and add the chocolate. Stir until the chocolate is melted.
Pour the ganache over the top of the cake and let it chill in the fridge.
Remove the cake ring, hold the cake with one hand and put some walnuts on
the side of the chocolate mousse.
The top can be decorated with the nuts as well.

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2 Comments Add yours

  1. This looks so pretty! Love the clean layers 🙂

    Liked by 1 person

  2. chefkreso says:

    The cake looks stunning, I saved the recipe to prepare it next week 😍

    Liked by 1 person

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