Description
Rich chocolate mousse cake layers blend French pastry techniques with intense cocoa indulgence. Chocolate lovers discover a luxurious dessert experience that celebrates complex flavor profiles for ultimate satisfaction.
Ingredients
Scale
- 6 oz (170 g) unsweetened chocolate, coarsely chopped
- 9 oz (252 g) semisweet chocolate, coarsely chopped
- 6 oz (168 g) semisweet chocolate, coarsely chopped
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 2 tablespoons granulated sugar
- 1 ½ cups (360 ml) heavy cream
- ¾ cup (180 ml) heavy cream
- 1 cup (130 g) all-purpose flour
- ½ cup (113 g) unsalted butter, cut into pieces
- 1 tablespoon unsalted butter
- 3 tablespoons Dutch-process cocoa powder
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
- ¾ teaspoon gelatin
- 1 tablespoon water
Instructions
- Chocolate Foundation: Melt chocolate and butter over gentle heat until achieving a silky, uniform consistency.
- Sugar Integration: Whisk sugar into the molten mixture, creating a deeply indulgent flavor profile.
- Wet Ingredient Fusion: Blend eggs and vanilla extract carefully into the chocolate mixture, maintaining its delicate texture.
- Dry Ingredient Incorporation: Sift flour, cocoa powder, and salt directly into the liquid base, folding gently to prevent overmixing.
- Baking Preparation: Pour the velvety batter into a prepared springform pan, spreading evenly to form a rich brownie base.
- Oven Treatment: Bake until the brownie develops a moist interior, with a toothpick revealing tender crumbs when tested.
- Mousse Layer Preparation: Bloom gelatin by sprinkling over water, then warm cream and sugar to create a luxurious liquid base.
- Chocolate Mousse Creation: Dissolve gelatin into warm cream, pour over finely chopped chocolate, and whisk until achieving a glossy mixture.
- Cream Integration: Whip cream to robust peaks and gently fold into the chocolate mixture, maintaining its airy volume and creating a uniform texture.
- Layer Assembly: Spread chocolate mousse evenly over the cooled brownie layer, then refrigerate to set firmly.
- Ganache Finishing: Heat cream and butter, pour over chocolate, creating a glossy coating with a luxurious sheen.
- Final Composition: Drape cooled ganache over the mousse layer, ensuring complete and even coverage.
- Chilling and Serving: Refrigerate for one hour to solidify layers and intensify flavors, then release from springform pan and garnish with optional whipped cream or berries.
Notes
- Chocolate Quality Matters: Choose high-quality dark chocolate with at least 60% cocoa content for deeper, richer flavor and smoother texture.
- Gentle Melting Technique: Always use low, indirect heat when melting chocolate to prevent burning and maintain silky consistency.
- Gelatin Blooming Precision: Allow gelatin to fully absorb water for 5-10 minutes before heating, ensuring smooth integration without lumps.
- Whipped Cream Stability: Chill mixing bowl and whisk beforehand to help cream whip faster and hold peaks more effectively.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 370
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg