Sunday, December 16, 2012

Chocolate Mousse - Passion Fruit Cake


Are you still looking for an impressive, but not too difficult cake for Christmas? This could be the one! I made it a few weeks ago, just for me and my husband, in a smaller version. We loved it so much, that I will make it again to bring to our Christmas dinner. For a more Christmas style decoration you can use star cookie cutters in different sizes.

With a little practice this cake is fairly easy to make. You can prepare most of the cake the day before you serve it. Just the chocolate disk is best to put on shortly before serving. To cut the cake it's best to remove the chocolate disk, and cut the cake separately. Then put a piece of the chocolate on each serving.



Chocolate Mousse - Passion Fruit Cake (adapted from Lindt)

- makes one 21 cm (8-inch) round cake -


Crust:
50 g dark chocolate (70 % cocoa)
175 g oatmeal cookies
50 g butter, melted

Chocolate mousse:
200 g dark chocolate (70 % cocoa)
2 sheets gelatin
2 eggs
75 g powdered sugar
2–3 tbsp. Rum
350 g heavy cream, whipped

Passion fruit layer:
1 sheets gelatin
150 ml passion fruit juice

Chocolate disk:
100 g dark chocolate (70 % cocoa)
cocoa powder to decorate


Melt the chocolate with the butter over a water bath. Crumble the cookies until coarse. Mix with the melted chocolate and butter. Line a cake plate or baking sheet with parchment paper and put a cake ring (21 cm/ 8-inch) on top. Fill the chocolate mixture on top, and smooth with the back of a spoon. Put in the fridge to set.

Now make the chocolate mousse. Melt the chocolate over a water bath. Soak the gelatin in cold water. Over a water bath, whisk together the eggs, powdered sugar and rum. Beat for about 5 minutes until foamy. Take of the stove. Take the gelatin out of the water and add to the egg yolk mixture, stir until dissolved. Whisk in the melted chocolate. If cooled a little bit slowly fold in the whipped cream. Pour the mousse on top of the crust into the cake ring and put into the fridge to cool for at least one hour.

For the passion fruit layer soak the sheet of gelatin in cold water. Heat up a ¼ of the juice until almost boiling. Take off the heat and add the soaked gelatin sheet, stir until dissolved. Add the remaining juice. Stir together and let cool. With a big spoon distribute the cooled juice evenly on top of the cake in the cake ring. Put the cake back in the fridge for another hour until set. Carefully transfer the cake to a cake plate. Loosen the cake from the ring by going around with a knife inside of the cake ring. Then slowly take the ring off. You can put the cake back into the fridge until serving.

To make the chocolate disk put the cleaned cake ring on a baking sheet lined with parchment paper. Melt the chocolate over a water bath and fill into the cake ring. Distribute evenly with the back of a spoon. Let the chocolate set. Before the chocolate is almost hard, use some cookie cutters to cut out the desired shapes. Put the cookie cutter in hot water in between.

If the chocolate is totally set, take of the ring, remove the parchment paper and turn the disk upside-down. Dust with some chocolate powder. The carefully lay on top of the cake.


Enjoy and Guten Appetit!

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