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Triple Chocolate Mousse Cakes
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| Dark Chocolate Cake: | |
| Unsalted butter, softened, to grease | |
| Unsweetened cocoa powder, for dusting | |
| 83 g (2/3 cup) | plain flour, (all-purpose) |
| 39 g (1/3 cup) | unsweetened Dutch-process cocoa powder |
| ½ teaspoon | baking soda |
| ¾ teaspoon | baking powder |
| ¼ teaspoon | salt |
| 150 g (2/3 cup) | caster sugar,, (superfine granules) |
| 1 large | egg, room temperature |
| 59 ml (¼ cup/4 tablespoons) | whole milk |
| 3 tablespoons | vegetable oil |
| ½ teaspoon | pure vanilla extract |
| 59 ml (¼ cup/4 tablespoons) | water |
| Preheat oven to 180° C (350°). Line a baking sheet with non-stick baking paper. Place the ramekins on the lined baking sheet. Using a small pastry brush, coat the bottom and sides of each ramekin with unsalted butter; dust liberally with unsweetened cocoa powder, set-aside. Using a fine mesh sieve, sift the flour, Dutch-process cocoa powder, baking soda, baking powder and salt into the bowl of electric stand mixer. Add the sugar; using a whisk, whisk together to well combine. Attach the bowl to the mixer fitted with the paddle attachment. Add the egg, milk, oil, vanilla, and water; mix on medium-low speed until combined, about 3 minutes. Divide batter evenly among prepared ramekins. Return ramekins to lined baking sheet, spacing one-inch apart. Bake until a cake tester inserted in the centre of the cakes comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Unmold cakes. Using a serrated knife, carefully trim each cake to 2.5-cm (1-inch) high. Transfer to paper lined baking sheet, cut side down. Cut eight 25.4-by-10.16-cm (10¾-inch-by-4-inch) strips of non-stick baking paper. Wrap a paper collar around the base of each cake, keeping the bottom flush with baking sheet. Secure each collar with tape, set-aside. Bittersweet Chocolate Mousse and Milk Chocolate Mousse: | |
| 789 ml (3 1/3 cups) | heavy cream, 35%, divided |
| 8 large | egg yolks, room temperature, divided |
| 113 g (½ cup) | caster, (superfine granules) sugar, divided |
| 59 ml (¼ cup/4 tablespoons) | light corn syrup, divided |
| 59 ml (¼ cup/4 tablespoons) | water, divided |
| 100 g (7 ounces) | good quality bittersweet chocolate, melted |
| 2 teaspoons | pure vanilla extract, divided |
| Pinch | salt |
| 100 g (7 ounces) | milk chocolate, melted |
| In the bowl of an electric stand mixer fitted with the whisk attachment, beat 394 ml (1 2/3 cups) heavy cream on medium-high speed until soft peaks form, about 3½ minutes. Transfer to an airtight container; refrigerate for 1 hour. Place 4 egg yolks into the clean bowl of an electric stand mixer fitted with the whisk attachment; beat on high speed until pale and frothy, about 5 minutes. Meanwhile, in a small-sized, heavy-bottomed saucepan, over high heat, bring 56.25 g (¼ cup) sugar, 2 tablespoons corn syrup and 2 tablespoons water to a rolling boil. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully and gradually pour hot syrup down side of bowl. Raise speed to medium-high; mix until slightly thickened, about 5 minutes. Remove bowl from mixer; add the melted bittersweet chocolate, 1-teaspoon vanilla, and a pinch of salt. Using a large flexible rubber spatula, stir to well combine. Remove the whipped cream from the refrigerator and place into a large-sized bowl. Add one-third of the bittersweet-chocolate mixture to the whipped cream; whisk until well combined. Add remaining bittersweet-chocolate mixture, whisking until well combined. Press the mixture through a large fine mesh sieve into a large bowl; discard any solids. Transfer bittersweet chocolate mousse to a large pastry bag fitted with a large, plain round tip. Repeat entire recipe, substituting milk chocolate for the bittersweet. Transfer milk chocolate mousse to a large pastry bag fitted with a large, plain round tip (If mousse is thin, do not transfer to pastry bag, use an ice cream scoop to spoon into paper collar – don’t worry it will set in the refrigerator. You can also pop the cakes in the freezer to give them a good set then remove collars and place in the refrigerator). Assembling Triple-Chocolate Mousse Cakes: Bittersweet Chocolate Mousse Milk Chocolate Mousse | |
| 57 g (2 ounces) | semisweet chocolate, curls, to garnish |
Pipe a 2.54-cm (1-inch) layer of bittersweet chocolate mousse into each paper collar. Refrigerate until the mousse is set, about 20 minutes.
Pipe a 2.54-cm (1-inch) layer of milk chocolate mousse on top of the layer of bittersweet chocolate mousse (if mousse is thin, do not transfer to pastry bag, use an ice cream scoop to spoon into paper collar – don’t worry it will set in the refrigerator). Refrigerate at least 4 hours and up to overnight.
Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Using a vegetable peeler, scrape edge of chocolate at a 45-degree angle, forming curls. Refrigerate the curls until ready to serve cakes.
To serve; remove paper collars. Garnish with chocolate curls. Enjoy!
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