It is how I describe this cake that I just made. The cake is flourless, with intense almost blackened appearance, yet tasted quite subtle. The mousse is so delicious, light like cotton candy but not as sweet. The ingredients are so easy yo find, in fact, you probably have them right now sitting in your kitchen. A must try, I should convince you. Especially if you never made, or fear to make cake that look complicated.
Flourless Chocolate Mousse Cake. Super easy to make, light and delicious
Recipe adapted from William Curley's Couture Chocolate
For flourless chocolate sponge:
200 g egg whites
180 g caster sugar
130 g egg yolks, mix using fork
60 gr dark cocoa powder
For chocolate mousse:
150 ml milk
60 g egg yolk
30 g caster sugar
320 g (70%) dark chocolate
550 ml heavy whipping cream
For Sarah Bernhardt chocolate glaze:
8 oz (55 %) bittersweet chocolate
12 tablespoons unsalted butter
5 tsp water
1 tbs light corn syrup
For simple citrus syrup
170 g caster sugar
150 ml water
30 ml fresh orange. lemon, or lime juice
150 ml grand marnier
To make flourless chocolate cake:
Preheat oven to 400F.
Line baking sheet with parchment paper. Set aside.
Beat egg white in an electric mixer using medium speed until foamy. Gradually add sugar, increase speed to high and continue to beat until soft peak form. Add egg yolk a little at a time, beating just until the ingredients are well incorporated. Turn off the machine.
Sift cocoa powder into mixer bowl, using rubber spatula, fold cocoa powder into egg batter, doing it gently so you don't deflate the batter, just until you see no white streak left. Transfer the batter into prepared baking sheet, level the top using an offset spatula. Bake in the middle rack for 10 to 12 minutes. Remove from oven, cool onto wire rack, don't peel off the parchment to keep the cake from drying.
To make simple citrus syrup:
bring the water, range juice and sugar to a boil. Remove and let it cool. Add cognac, transfer into an airtight container. Refrigerate until needed.
To make the chocolate mousse:
Chop the chocolate into small chunks and place it in a large mixing bowl. Set aside.
Bring the milk to a boil.
Meanwhile, whisk egg yolk and sugar until light, about 2 minutes. Gradually pour half of the boiling milk into the yolk (stir and keep mixing when you pouring the milk to prevent the egg curdle). Pour this mixture back into the pan, and cook over medium low heat until thicken slightly. To test if the mixture is ready, dip a wooden spoon into the mixture, and draw a line with your finger. If the line stays, or not running, the mixture is ready. Remove from the heat, strain into the chocolate chunks in a mixing bowl, mix using spatula until smooth and emulsify. Set aside to cool.
Whisk heavy cream until soft peak form, gently fold in the cooled chocolate mixture.
To assemble the cake:
Remove the parchment paper, cut the cake into 2 equal portions. place a portion of the cake into a wire rack set over a clean baking sheet. Brush with syrup, spread half of the mouse evenly on top, place the other half of sponge cake on top, brush with syrup. If there is any gap in between the side of cake, just fill in with a little more chocolate mousse. I only used half of the chocolate mousse to fill this cake (as I prefer not too tall cake). But, if you don't want to waste the chocolate mousse, you can spread the remaining mousse on top and the side of the cake. Refrigerate the cake for at least 2 hours before glazing it.
To make Sarah Berhardt's chocolate glaze:
Put all ingredients in a heat proof bowl. Set the bowl over simmering water. Stir continuously until butter and chocolate are melted. Remove from the heat, and cool to 88F.
Remove the cake from refrigerator. Pour the glaze on top, gently shake the rack so that the glaze are dripping evenly on all sides of the cake. Scrape the glaze that collected in the baking sheet into a bowl, and save it for other use. Remove the cake from wire rack and place into serving dish. Let chocolate glaze set before serving it, or refrigerate until needed. Remove for an hour or so before planning to serve.