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Tripe Chocolate Mousse Cake
Introduce
Chef :
Neetu Suresh (Sunera Kitchen)Tripe Chocolate Mousse Cake
Recipe 2 Ways | Gluten Free | Gelatin free | By Neetu Suresh
Ingredient
250 g
Bittersweet Chocolate
1/2 cup
Butter
4
eggs
1 tbsp
sugar
1/2
Cocoa powder
300 ml
cold whipping cream
Pinch
salt
2 tbsp
cocoa powder
1 tsp
Agar Agar
200 g
white chocolate
Cooking instructions
* Step 1
Bottom Layer: Combine chocolate and butter in a heatproof bowl. Melt in the microwave for 50 to 60 seconds.
* Step 2
Mix until combined and melted. Let it cool down.
Add eggs and sugar to a different bowl and whisk until combined.
* Step 3
Sift cocoa powder whisk until just combined, then add chocolate mixture and stir to combine.
* Step 4
Pour batter into pan and bake in middle of the oven. Bake at 190 °C for 25-30 mins, or until top has formed a thin crust.
* Step 5
Set aside to cool completely.
Remove the parchment pepper and put the cake back in the pan.
* Step 6
Middle Layer: Melt the chocolate in the microwave for 50 to 60 seconds, and whisk until smooth.
* Step 7
Add whipping cream, salt, sugar and cocoa powder In the bowl.
Whip until soft peaks form.
* Step 8
Add chocolate little by little into the whipped cream and fold with a spatula until no white streaks remain.
* Step 9
Spread the chocolate mousse onto the cooled bottom layer and spread evenly.
* Step 10
Refrigerate for 30 mins.
Note: If your cake is not cooled completely keep the chocolate mouse in the fridge.
* Step 11
Top Layer: Mix the 100ml cold whipping cream and Agar Agar.
* Step 12
Microwave for 60 seconds and mix until chocolate is smooth.
* Step 13
Whip 200ml cold whipping cream until soft peaks have formed.
* Step 14
Add chocolate mixture to the whipped cream and fold with a spatula.
* Step 15
Pour mixture into the cooled middle layer and spread evenly.
Place into refrigerator until set (about 2-3 hours).
* Step 16
Decorate as desired.
Slice the chocolate mousse cake with a hot knife.
Note: if there is a photo you can click to enlarge it
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