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Triple Chocolate Mousse Cake
Triple Chocolate Mousse Cake
Chocolate Genoise
100 g Eggs
50 g Sugar
12 g Cocoa powder
Vanilla Syrup
125 g Water
100 g Sugar
5 g Vanilla paste
Mousses
500 g Heavy cream
Pate A Bombe*
160 g Egg yolks (8)
120 g Sugar
30 g Water
Dark Chocolate Mousse
90 g Bittersweet chocolate, 64/72%
2 g Gelatin sheets
3 g Gelatin sheets
3 g Gelatin sheets
1 Use a 7''/18 cm diameter cake ring or individual pastry rings. Line rings with acetate or
parchment (it will ease removal). The use of gelatin isn't required if this dessert is built
using a shallow dish just like a Tiramisu, Martini glasses, ramekins or cups...
Chocolate Genoise
2 Sift flour and cocoa powder and set aside. Use a water-bath by setting a large mixing
bowl over simmering water or use direct heat as shown. Place the whole eggs and sugar
in the mixing bowl and beat the mixture to 100ºF/40ºC. Continue whisking using a stand
mixer on high speed until it thickens. The batter should fall back into the bowl in a thick
ribbon. Carefully fold in the sifted dry ingredients. Do not over mix or the batter will
deflate. Spread the chocolate genoise evenly over a baking tray lined with a greased
parchment paper.
Baking
3 Bake in a preheated 375ºF/190ºC oven for about 8 minutes. Let cool completely before
using. Can be refrigerated up to 8 days or frozen weeks.
Vanilla Syrup
Mousses
5 Soak gelatin separately in cold water to soften, and drain. Microwave the soften gelatin
for just a couple of seconds prior adding to each chocolate mixture. Whip heavy cream
to soft peaks. Divide into 3 equal portions and keep refrigerated. Cut chocolate genoise
into desired shape but smaller than the size of the ring; the genoise should not be
visible. Moisturize it with vanilla syrup. *Pate a bombe is a mixture similar to Italian
meringue but using egg yolks instead of whites. Combine the sugar and water in a small
saucepan, and put a lid on for a couple of minutes. After boiling, remove the lid and
bring syrup to 250ºF/121ºC. Meanwhile, beat egg yolks using a stand mixer fitted with
the whisk attachment, until light and frothy. Slowly pour the hot syrup in thin stream into
the egg yolks. Let run on high speed until the pate a bombe has doubled in volume and
the bowl cools down. Divide pate a bombe into three 3 oz/90g portions. Set aside. For
the first layer: melt dark chocolate over water bath, remove from the heat and mix in the
pate a bombe, add melted gelatin and whipped cream. Fill cakes immediately and freeze
for 20 minutes or until firm to the touch. For the second layer; mix the warm milk
chocolate with the pate a bombe, add melted gelatin and whipped cream. Fill cake and
freeze until firm to the touch. Repeat using the white chocolate mousse. Freeze cakes
completely for at least 4 hours prior removing rings, or for up to 3 months.
Plating
6 Remove cake rings and let thaw overnight in the refrigerator. Dust cake with cocoa
powder before serving. Enjoy!