Efrat's Notebook

Chocolate Mousse Cake Draft

Brandy chocolate mousse on a crisp almond crust, topped with bittersweet chocolate ganache. I make it ahead, since it needs a night in the fridge.

  • Cook20 min
  • Rest12 hr
  • Total12 hr 20 min
  • KashrutDairy

What you need

Amount:×1

Crust

Mousse

Ganache topping

How I make it

Crust

  1. Preheat the oven to 350°F (180°C).

  2. Put all the crust ingredients in a bowl and knead by hand into a uniform dough.

  3. Press the dough firmly into the pan and bake for 15-20 minutes. Remove and let cool.

Mousse

  1. Bring the water and sugar to a boil in a saucepan, cook 4 minutes more and remove from the heat.

  2. Beat the yolks in a mixer. Gradually pour in the sugar syrup and beat for 8 minutes into a fluffy cream.

  3. Melt the chocolate in the microwave or over a water bath.

  4. Soak the gelatin in a few tablespoons of cold water, melt it and stir it into the melted chocolate.

  5. Add the chocolate and brandy to the beaten yolks, stirring constantly.

  6. Whip the cream and fold it into the yolk mixture.

  7. Pour over the crust and refrigerate for at least 4 hours.

Ganache

  1. Heat the cream until almost boiling, pour it over the chocolate and stir until smooth.

  2. Pour the ganache over the cake and refrigerate for at least 8 hours.

Source: ChefEf (chefef.com)