An old recipe that defintely needed som love, it’s been updated and have become as light a cloud.
MILK CHOCOLATE MOUSSE CAKE
10-12 SERVINGS
CAKE:
100 G SUGAR
125 G SOFT BUTTER
50 G GRATED MARZIPAN, 60 % ALMONDS
2 M/L EGG
125 G FLOUR
25 G CHOCOLATE CHIPS
SALTED CARAMEL
Preheat the oven to 180 degrees celsius.
Butter and line a 15×15 cm mould with baking paper.
Whisk butter and sugar light and creamy.
Mix in the cracked marzipan.
Beat the eggs in one at a time.
Fold the flour in with a rubber spatula.
Finally add the chocolate chips and pour the batter into the spring mould.
Bake the cake in the middle of the oven for 30-40 min. Test if it is done by sticking a toothpick in the middle. It must come out clean.
Let it cool completely.
Cut the top of the cooled cake so that it is completely level
Add a layer of caramel on top and spread it out to the corners.
MOUSSE:
100 G DARK MILK CHOCOLATE 47%
350 G HEAVY CREAM 38%
40 G PASTEURISED EGG YOLKS
35 G ICING SUGAR
Melt chocolate and50 g cream together at low heat to make a ganache.
Whisk egg yolk and sugar light and airy.
Whisk the rest of the cream to soft peaks.
Fold 1/4 of the whipped cream into the ganache.
Mix the eggs with the ganache, a little at a time.
Gently fold the rest of the whipped cream into the chocolate without knocking too much air out.
Fill a piping bag with the mousse, cut a hole at the tip and fill a cloud shaped silicone mould.
Place the cake on top and press it down gently, until both mousse and cake are level, use a spatula to even the surface and remove excess mousse.
Cover with cling film and place it in the freezer for 3-4 hours, preferably overnight.
DECORATION:
CHOCOLATE BUTTONS
SPRINKLES
Gently push the cake out of the silicone mould and place it on a tray. Let the mousse thaw in the refrigerator a few hours or overnight.
Decorate with tchocolate buttons and sprinkles.
