Truffle Cake with White Chocolate Mousse
Baking and Desserts • European
Description
Truffle Cake with White Chocolate Mousse
Ingredients
- Chocolate eggs 6 pieces
- Bittersweet Chocolate 10 oz
- Cocoa Powder ½ cup
- Vanillin 2 teaspoons
- Instant coffee 1 tablespoon
- Salt 1 teaspoon
- White Chocolate 5 oz
- Baking Powder 3 tablespoons
- Butter 10 oz
- Egg white 4 pieces
- Sugar 2 tablespoons
- Heavy cream 1⅒ cups
- Water ⅓ cup
Step-by-Step Guide
Step 1
Preheat the oven to 345°F.
Step 2
Line the cake pan with parchment paper. Melt the butter in a saucepan, add the chocolate pieces, and stir until the chocolate is melted.
Step 3
Dissolve the coffee in warm water, add vanillin and salt, and mix this into the chocolate mixture.
Step 4
Next, beat six eggs with one cup of sugar for about 5 minutes (they should double in volume). Add the cocoa powder and mix until smooth. Then combine these two mixtures.
Step 5
Pour the batter into the pan and bake for 50 minutes.
Step 6
Now for the mousse. Break the white chocolate into pieces and mix it with 3 tablespoons of butter and the baking powder. Microwave for 30–50 minutes, stirring a couple of times during intervals. Meanwhile, beat 4 yolks with two tablespoons of sugar in a heatproof bowl. Place it over a water bath. Keep it over steam for about 5 minutes until thickened. Remove from heat and add 1 teaspoon of vanillin and the white chocolate mixture.
Step 7
Pour in 2 tablespoons of cream and mix until smooth. Cool to room temperature.
Step 8
Whip the remaining 1.5 cups of cream to soft peaks. Fold 1/3 of this cream into the chocolate mixture, then fold in the rest.
Step 9
Pour the mousse over the cooled base and refrigerate for 1–2 hours.
Step 10
For decoration, sprinkle with cocoa powder.
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