Ingredients:
-3 cups heavy cream
-50g milk chocolate
-50g white chocolate
-50g butter
-2 tbspn cocoa powder
-3 tbspn sugar
-1 tspn vanilla powder/sugar
-3 eggs
-1tblspn flour
-pinch of salt
for inner chocolate sauce:
-1tbspn cocoa
-50g butter
-3tbsp sugar
-milk half cup
For garnishing:
-fresh strawberries
-dark cooking chocolate
-cocoa powder
Layer #1 (bottom dark chocolate cake layer)
-wisp the eggs until light and almost fluffy and add sugar, and vanilla sugar
-melt the butter and let it cool slightly
-meanwhile add cocoa and flour to the egg sugar mixture
-lastly pour in the melted butter slowly while mixing
-bake it in the oven (preheated to 175C) for 5 to 10min (depending on the size of your baking pan)
-take it out and let it cool for 10minutes
-shape it as a circle by using a small plate
rich inner chocolatey sauce layer
-simply heat up all the ingredients together in a small pan and mix vigurously in medium heat until it thickens. Pour over thin layer of bottom cake.
Layer #2 (milk chocolate mousse)
-place a large bowl over a heated pan of simmering water on the stove and slowly heat the butter cubes, milk chocolate pieces and sugar. Once everything melts immediately take off the bowl from the pan and let it cool slightly.
-wisk a bowl of heavy cream until it has sharp peeks and add a tbspn sugar while wisking.
-seperate the whipping cream into 2 halves
-slowly pour in the chocolate mixture little by little into one of the halves of cream and fold gently to get all air and chocolate in.
-refrigerate for 2min
Layer #3 top layer (white chocolate mousse)
-melt the white chocolate blocks, butter and sugar together by using the same method as milk chocolate mixture. Mix the chocolate with cream the same way and refrigerate that for 2min as well.
Shaping:
-If you dont have a shaper to make your cake round it's fine. I don't either! Cut a long piece of aluminium foil and fold it to thicken it. Make a circle out of it (the same shape as the bottom layer of cake) and put it on top of the bottom layer.
-Now pour in all your milk chocolate mousse and refrigerate it for a minute( meanwhile get the white chocolate mousse out to make sure it doesnt settle in before pouring)
-after one minute, pour in the white chocolate mousse, the last layer.
-let this refrigerate for an 30min to an hour
Garnishing:
-slice up strawberries that are not too soft or watery
-slowly melt some dark chocolate blocks on aluminium foil and once it's flattened, refrigerate it for 30min or until it hardens so you can break the flat chocolates and decorate your cake
-drizzle some cocoa powder on top of your mousse cake
The result? Heavenly triple chocolate mousse cake!
 |
| Tastes better than it looks! A light treat for chocolate lovers. |
-50g milk chocolate
-50g white chocolate
-50g butter
-2 tbspn cocoa powder
-3 tbspn sugar
-1 tspn vanilla powder/sugar
-3 eggs
-1tblspn flour
-pinch of salt
for inner chocolate sauce:
-1tbspn cocoa
-50g butter
-3tbsp sugar
-milk half cup
For garnishing:
-fresh strawberries
-dark cooking chocolate
-cocoa powder
Layer #1 (bottom dark chocolate cake layer)
-wisp the eggs until light and almost fluffy and add sugar, and vanilla sugar
-melt the butter and let it cool slightly
-meanwhile add cocoa and flour to the egg sugar mixture
-lastly pour in the melted butter slowly while mixing
-bake it in the oven (preheated to 175C) for 5 to 10min (depending on the size of your baking pan)
-take it out and let it cool for 10minutes
-shape it as a circle by using a small plate
rich inner chocolatey sauce layer
-simply heat up all the ingredients together in a small pan and mix vigurously in medium heat until it thickens. Pour over thin layer of bottom cake.
Layer #2 (milk chocolate mousse)
-place a large bowl over a heated pan of simmering water on the stove and slowly heat the butter cubes, milk chocolate pieces and sugar. Once everything melts immediately take off the bowl from the pan and let it cool slightly.
-wisk a bowl of heavy cream until it has sharp peeks and add a tbspn sugar while wisking.
-seperate the whipping cream into 2 halves
-slowly pour in the chocolate mixture little by little into one of the halves of cream and fold gently to get all air and chocolate in.
-refrigerate for 2min
Layer #3 top layer (white chocolate mousse)
-melt the white chocolate blocks, butter and sugar together by using the same method as milk chocolate mixture. Mix the chocolate with cream the same way and refrigerate that for 2min as well.
Shaping:
-If you dont have a shaper to make your cake round it's fine. I don't either! Cut a long piece of aluminium foil and fold it to thicken it. Make a circle out of it (the same shape as the bottom layer of cake) and put it on top of the bottom layer.
-Now pour in all your milk chocolate mousse and refrigerate it for a minute( meanwhile get the white chocolate mousse out to make sure it doesnt settle in before pouring)
-after one minute, pour in the white chocolate mousse, the last layer.
-let this refrigerate for an 30min to an hour
Garnishing:
-slice up strawberries that are not too soft or watery
-slowly melt some dark chocolate blocks on aluminium foil and once it's flattened, refrigerate it for 30min or until it hardens so you can break the flat chocolates and decorate your cake
-drizzle some cocoa powder on top of your mousse cake
The result? Heavenly triple chocolate mousse cake!
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