Chocolate mousse cake: the recipe for a creamy and easy dessert to prepare

The chocolate mousse cake it’s a sweet super sweet and spectacular, perfect for a special occasion, a dinner with guests or a birthday party. A soft biscuit dough base is topped by a creamy dark chocolate mousse, for a delight that will delight young and old alike.

It’s about a easy recipe and quick to prepare at home, also suitable for beginners in the kitchen. You just have to make a cocoa sponge cake dough and, once it is very cold, fill it with a dark chocolate mousse and fresh cream.

The mousse cake is left to rest in the fridge for a few hours and a dessert with a melting and enveloping consistency is ready, a sin of gluttony that no one will be able to resist. If you like, you can decorate the surface of the cake with twigs of currants or with mixed red fruits that, with their acid note, go very well with the sweetness of chocolate.

If you prefer, you can also add one hazelnut kernelpistachios or flakes of white chocolate, for a pleasant color contrast.

Discover how to prepare the chocolate mousse cake following the step-by-step procedure and advice. Try also the chocolate and pistachio mousse cake.

How to make chocolate mousse cake

Separate the yolks from the whites and work the former with the sugar until the mixture is light and foamy. 1. Beat the egg whites until stiff.

Add the egg whites to the yolks, mixing gently with a spatula moving from bottom to top. 2.

Combine flour, baking powder, and bitter cocoa. 3.

Mix gently until a homogeneous and creamy mixture is obtained. 4.

Pour the compound into a 22 cm diameter mold, lined with a disk of baking paper. 5.

Bake at 180°C for 10 minutes. Once the cooking time has elapsed, remove the cake batter from the oven and allow it to cool completely. 6.

Heat 300 ml of liquid cream in a saucepan. Once almost boiling, turn off the heat, add the chopped chocolate, and mix until you have a glossy, runny ganache. 7.

Whip the remaining cream and add it to the cold ganache. 8. Make sure it’s really cold from the fridge, so it will be easier to work with the rods.

Gently incorporate it with movements from the bottom up 9.

Pour the mousse over the biscuit dough and level well 10. Cover with a sheet of transparent film and leave to rest in the refrigerator for about 6 hours.

After the resting time, unmold the cake and decorate the surface with currant twigs. Cut into slices and serve eleven.

Advice

You can flavor the base of cookie dough with a coffee, rum or other liquor of your choice. If the dessert is also intended for the smallest of the house, you can opt for a milk syrup or a simple orange juice.

You can decorate the chocolate mousse cake with the fresh fruit Whichever you prefer: In addition to currants, try raspberries, strawberries, and blueberries that go great with chocolate.

storage

The chocolate mousse cake can be kept in the fridge, covered with a sheet of cling film, to 1-2 days to the extreme.