DECADENT

CHOCOLATE
MOUSSE CAKE
8 0 mins. Watch the webinar

M akes: 1 (ser ves 8-10 )

CHOCOLATE CAKE
Ingredients Preparation

• 45 g Callebaut • Place the Callebaut 70-30-38 Dark Couverture and

70 -30 -38 Dark butter into a bowl and melt in a microwave or over a
Couverture 70.5% Bain-Marie. Mix t o combine.
• 45 g unsalted butter • Heat the oven t o 170°C, fan-forced.
• 195 g almond paste
• In the bowl of a stand mixer f i t t e d w i t h a paddle
50% (marzipan),
attachment, beat the marzipan and sugar (A) on low
cubed
• 60 g caster sugar (A) speed. Gradually increase the speed.
• 100 g egg yolks • Place the egg yolks and whole eggs into a bowl and
• 70 g whole eggs break them.
• 115 g egg w hit es, • Gradually add the eggs in small additions, stopping
room t em perat ure the mixer and using a spatula t o scrape down the
• pinch of cream of sides of the bowl after each addition. Continue t o
tartar beat until completely smooth.
• 60 g caster sugar (B) • Change the paddle t o a whisk attachment and whisk
• 45 g plain (all- the mixture on high speed until i t becomes light and
purpose) f lour aerated, approximately 5 minutes.
• 20 g Callebaut Dutch
Processed Cocoa • Transfer the mixture into a bowl.
Powder • Spray a 250mm x 3 8 0 m m baking tray w i t h vegetable
• 3 g baking powder oil and line the base and sides w i t h baking paper. Set
aside.
• Ensure the bowl and whisk attachment of the stand
mixer has been cleaned thoroughly before placing the
egg whites, cream of t a r t a r and sugar (B) into the
bowl. Whip until the egg whites reach a medium peak.
• Using a spatula, fold the meringue through the
almond mixture a third a t a time.
• Sieve the flour, cocoa powder and baking powder over
the batter and gently fold through.
• Mix a small amount of the batter into the melted chocolate and butter. • Pour the boiled syrup over the partially melted chocolate
and whisk.
• Gently fold the chocolate mixture through the batter.
• Allow the chocolate t o cool t o between 36-38°C.
• Pour the batter into the baking tray and use an angled palette knife t o gently
spread the mixture out evenly. • Mix a small amount of the semi-whipped cream through the
chocolate mixture, before folding through the remaining
• Bake for 15-20 minutes, until the top bounces back when gently pressed.
cream.
• Allow t o cool completely a t room temperature.
• Use your hands t o rub the skin o f f the top of the cake. NOTE: Any silicon mould can be used t o create this mousse cake. Kirsten has
• Flip the cake onto a f l a t tray and remove the baking paper. Place another f l a t used the Silikomart Insert Buche.
tray onto the cake and flip i t back the right way up.
• Trim the length o f f one side of the cake. Cut a rectangle 2 0 0 m m x 45mm in ASSEMBLY
size and a second one 2 0 0 m m x 5 0 m m in size.
Preparation
NOTE: If you are using the same size mould as Kirsten, you will have cake l ef t
• Transfer the mousse into a piping bag, cut o f f the tip and pipe a generous
over. The remaining cake can be frozen for up t o 8 weeks.
amount into the base of the silicon mould.
• Using an angled palette knife or small spoon, spread the mousse up the sides
CRUNCH LAYER of the mould.
Ingredients Prepara tion
• Place the thinner rectangle of cake, crunch side down, into the mould on top of
• 50 g Callebaut • To temper the Callebaut 823, heat the chocolate in the mousse and gently press down.
823 Milk a microwave, w i t h 30 second increments, stirring in • Pipe a thin layer of mousse on top of the cake.
Couverture 33.6% between. Once you have 50% solids and 50% liquid, stir
• Place the larger rectangle of cake, crunch side down, on top of the mousse and
• 85 g crunchy vigorously.
press down gently so t h a t i t becomes flush w i t h the top of the mould.
peanut but t er • Add the peanut butter t o the chocolate and mix.
• 15 g rice bubbles, • Remove any excess mousse fr om around the cake.
• Add in the rice bubbles and candied orange, mix until
slightly crushed • Place the cake into the freezer for a minimum of 6 hours, or overnight.
• 15 g candied completely covered in the chocolate.
orange f illet s, • Use a palette knife t o spread a thin layer of the crunch GLAZE
finely diced mixture onto the rectangles of cake.
• Place into the freezer until required. Ingredient s Prepara tion
• 9 sheets of • Soak the gelatine sheets in a bowl of cold water.
NOTE: The candied orange fillets can be replaced w i t h the same quantity of gelatine • Place the water, cream and sugar into a saucepan and
• 50 g water boil.
any other candied or glacéed fruit.
• 175 g f resh cream
• Add in the cocoa powder and bring back t o boil.
35% f a t
CHOCOLATE MOUSSE • 260 g caster • Remove fr om the heat and transfer into a jug or bowl.
Ingredient s Prepara tion sugar • Squeeze the excess water out of the pre-soaked gelatine
• 8 0 g Callebaut before adding i t t o the glaze.
• 230 g fresh cream • In the bowl of a stand mixer f i t t e d w i t h a whisk Dut ch Processed
35% f a t attachment, semi-whip the cream until i t has some body • Emulsify the glaze using a stick blender.
Cocoa Powder
• 40 g water but still collapses. Set aside in the refrigerator until • Cover the glaze with plastic wrap touching the surface.
• 40 g caster sugar required. • Meanwhile, use plastic wrap t o line a baking tray w i t h
• 40 g liquid • Partially melt the Callebaut 811 in the microwave until sides and place a cooling rack on top.
glucose, w arm ed you have 50% solids and 50% liquid.
• 230 g Callebaut • Allow the glaze t o cool t o 28°C.
811 Dark • Place the water, sugar and glucose into a saucepan and
bring t o the boil.
Couverture 54.5%
 • Reheat the chocolate if required. Transfer Callebaut Gold into a paper piping
FINISHING cone or zip lock bag. Cut a small amount o f f the tip and pipe thin lines of
Ingredients Prepara tion chocolate over the glaze. Repeat w i t h the Callebaut Ruby and Callebaut W2.
• Trim around the base of the cake w i t h a sharp knife before using an angled
• 100 g Callebaut • Temper the Callebaut Gold similar t o the tempering
palette knife t o transfer the cake t o a serving plate.
Gold Caramel instructions above.
Chocolate 30.4% • Repeat the tempering process with the Callebaut Ruby
• 100 g Callebaut RB1 and Callebaut W2.
Ruby RB1
• Re-emulsify the glaze with a stick blender. The glaze will
Chocolate 47.3% SERVING TIP:
rise in temperature as i t is emulsified. Ensure the glaze is
• 100 g Callebaut
W2 White 31°C before using. TO TEST IF YOUR CHOCOLATE IS TEMPERED, DIP THE EDGE OF A
Chocolate 28% • Unmould the frozen cake and place i t onto the cooling PLASTIC SCRAPER, OR STRIP OF BAKING PAPER, INTO THE CHOCOLATE,
rack. TAP OFF THE EXCESS CHOCOLATE AND LEAVE AT ROOM TEMPERATURE
• Immediately pour the glaze over the frozen cake. FOR UP TO 10 MINUTES. IF THE CHOCOLATE SETS IN THIS TIME IT IS
TEMPERED. IF THE BOWL OF CHOCOLATE BEGINS TO THICKEN WHILE
WAITING FOR THE TEST RESULTS, GENTLY WARM IT WITH A HAIR DRYER,
OR HEAT GUN, AND STIR.