inthekitchen
Chocolate Mousse Crème Brûlée
Layers of rich mousse and silky crème brûlée make up this decadent cake .
INGREDIENTS Vanilla Cremeaux 1 vanilla bean 3 / 4 cup milk 3 / 4 cup cream 5 egg yolks 1 / 2 cup sugar 2 tsp gelatin Chocolate Mousse 2 cups whipping cream ( 35 %) 7 / 8 cup dark chocolate ( 56 % cocoa ) Chocolate Sponge Cake 16 egg yolks 1 1 / 2 cup sugar ( divided ) 2 / 3 cup cocoa powder 1 cup flour 9 egg whites
METHOD Vanilla Cremeaux 1 . Split and grate vanilla bean .
Heat in saucepan with milk and cream . 2 . Beat yolks and sugar until mixture is stiff and light , then pour in hot milk . Pour mixture into a dish and bake until mixture reaches 85 ° C . 3 . Add gelatin and let cool . Pour into a 9 ” round mold . Freeze and remove from mold . Chocolate Mousse 1 . Whip the cream and melt the chocolate . Stir in 1 / 4 of the whipped cream , mixing until thick and creamy . Fold in remaining whipped cream . Chocolate Sponge Cake 1 . In a mixer using a whisk attachment , beat the egg yolks together with 1 1 / 4 cup sugar . 2 . Sift together flour and cocoa . Beat the egg whites with remaining sugar . Fold 1 / 3 of the beaten egg whites
into the yolk and sugar mixture . 3 . Spread mixture on a tray and bake 10 min at 400 ° F . Take out of the oven and let cool . Cut out two 9 ” rounds .
To Assemble 1 . On a tray that has been covered with waxed paper , place a layer of chocolate sponge cake inside a 9 ” round mold . Spread a 1 cm layer of chocolate mousse on top , then add the vanilla cremeux . Spread with a 2-3 cm layer of chocolate mousse , then add the second layer of chocolate sponge cake . Spread mousse over the top , making a smooth surface level with the top of the mould . Freeze cake , removing from the freezer 2 hours before eating .
Yield 1 9 ” round cake
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18 ciao ! / apr / may / two thousand seventeen