Truffle Cake with White Chocolate Mousse
Baking and Desserts • French
Description
Truffle Cake with White Chocolate Mousse
Ingredients
- Egg white 6 pieces
- Cocoa Powder ½ cup
- Salt 1 teaspoon
- Instant coffee 1 tablespoon
- White Chocolate 5 oz
- Butter 0 oz
- Whole egg 0 oz
- Sugar 2 tablespoons
- Vanillin 0 oz
- Water ⅓ cup
- Liquid dark chocolate 10 oz
- Baking Powder 3 tablespoons
- Cream (40%) 2 tablespoons
- Chocolate shavings 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 345°F.
Step 2
Line the cake pan with parchment paper.
Step 3
Melt the butter, add pieces of chocolate, stirring until the chocolate is melted.
Step 4
Dissolve the coffee in warm water, add vanillin and salt. Mix into the chocolate mixture.
Step 5
Meanwhile, beat the eggs with sugar for about 5 minutes (they should double in volume). Sift in the cocoa and mix until smooth. Combine the two mixtures.
Step 6
Pour the batter into the pan and bake for 50 minutes. Sprinkle with chocolate shavings.
Step 7
For the mousse, break the white chocolate into pieces, mix with butter and baking powder. Microwave for 30 seconds, stirring a couple of times in between. Meanwhile, beat the yolks with sugar in a heatproof bowl. Place over a water bath. Keep on heat for about 5 minutes until thickened. Remove from heat, add vanillin and the white chocolate mixture. Pour in 2 tablespoons of cream and mix until smooth. Cool to room temperature. Whip the remaining 1.5 cups of cream to soft peaks. Fold ⅓ cup of this cream into the chocolate mixture, then fold in the rest. Pour the mousse over the cooled base and refrigerate for an hour. For decoration, sprinkle with cocoa powder and serve.
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