chocolate mousse berry cake Recipe

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Ingredients

Chocolate Cake: 1/2 pound unsalted butter (2 tablespoons melted)

8 ounces semisweet chocolate, broken into 1/2-ounce pieces

8 egg yolks

3/4 cup granulated sugar

4 egg whites

Chocolate Strawberry Mousse: 2 pints strawberries, stems removed

16 ounces GOOD semisweet chocolate, broken into 1/2-ounce pieces

4 ounces white chocolate, broken into 1/2-ounce pieces

6 egg whites

2 tablespoons granulated sugar

1 cup heavy cream

How to make chocolate mousse berry cake

amateur cake. as im not a pastry chef yet this is relatively easy. It was done for my friend James who loves chocolate. This would go well with any ice wine , i reccomend Durkheimer Trockenbeerenauslese. sounds stupid? yes. taste good? definately. I will NOT take the credit for decorating , that goes to my friend nana who is excellent at that sort of stuff. ENJOY

coat the insides of 3 (9 by 1 1/2-inch) cake pans with melted butter. Line each pan with parchment paper then lightly coat the parchment with more melted butter. Set aside. Preheat oven to 325 degrees F. Heat 1-inch of water in the bottom half of a double boiler over medium heat put remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler, Tightly cover the top with film wrap. heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at room temperature. Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for 2 minutes. While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes for 30 minutes. Cut into whatever shape youlike. To prepare the chocolate and strawberry mousse, reserve the 12 best-looking strawberries to decorate the top of the cake. In a food processor fitted with a metal blade, puree 4 ounces of strawberries Set aside until needed. Refrigerate the remaining berries until needed (that includes the 12 berries for decoration) Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed. In the bowl of an electric mixer with tha balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds and aside at room temperature until needed. Use a hand-held whisk whip the heavy cream in a chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed.

Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, away from the first. Distribute 3 cups of mousse over the berries, careful to keep the berries in position Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface ( will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the mousse with the remaining cake layer and GENTLY PEOPLE ,press into position. Refrigerate the cake for 2 hours (do not freeze). Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature until needed.

Semisweet Chocolate Ganache: 1 cup heavy cream 2 tablespoons unsalted butter 2 tablespoons sugar 12 ounces semisweet chocolate, broken into pieces

Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and let stand for 5 minutes. Stir until smooth

Decorate as you wish. Blackberries and chocolate covered straberries are more than suitable.

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  yongfook says

  What a luxurious-looking cake! I love the detailing on the side. Would be nice next time to see a freshly-cut slice of it rather than the whole thing :)

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  iconsam says

  Amazing looking cake. Btw, your pic is from Village Yokocho right?

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  JaiLovesCake says

  lol yeah. u a regular bud? cheap beer n squidlegs good stuff

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  iconsam says

  I'm all about the beer with chicken and scallion at that place. And the aspara-bacon.

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  JaiLovesCake says

  sometimes it gets too crowded for my taste. i hate when they make me wait... the old host was cool but new guy sucks

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  dubow says

  How do you cut into that cake?! It looks so perfect just like that! I should be hiring you to do my wedding cake!!!.... got a groom for sale too?! He can be made out of dark chocolate!!! :) yum yum...

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  JaiLovesCake says

  haha just dive into it. my friend is pretty good at decorating cakes,cookies and that sort of thing. All i get to do is the durrty work and heavy lifting :( heck if i could make a groom out of cake i wouldnt be here LOL

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  telliecoin says

  You're hired to bake my birthday cake. Just feel free to fly yourself over to wherever I am once a year! p.s : this means I love love the way the cake looks :) it's probably deliciously yu

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  telliecoin says

  mmy as well (i got cut off :( )

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  JaiLovesCake says

  haha why thank you. you might wanna wait until i actually go to culinary school and hopefully learn something tho. like decorating for example O_o

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  Judy says

  you should get a bodyguard for that cake.. :)

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  sweesan says

  beautiful!

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  divadancer says

  So beautiful....I am like in Awww

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  telliecoin says

  i had to comment on this again.. WHAT A YUMMY LOOKING CAKE I JUST WANNA EAT IT WITH MY HANDS!! NOM NOM NOM

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