Triple Chocolate Mousse Cake

Paul Lynch
Cakes

See combined ingredients list at bottom.

  1. The Flourless Chocolate Cake
  • 200g/7oz bittersweet chocolate (70%)
  • 75/6 tbs unsalted butter
  • 3/4 tsp instant espresso powder

Put over a bain-marie and mix until smooth. Allow to cool for 5 mins.

Butter a 23cm/9" springform pan (at least 3" high).

Separate 4 large eggs. Mix yolks into the chocolate mixture, then add 1.5 tsp vanilla extract.

Beat the whites with a pinch of salt for 30s at medium, until colour changes to white and is starting to be frothy with large bubbles. Add 1/6 cup (35g/1.2 oz) light brown sugar, beat 15 secs on medium. Then 1/6 cup (35g/1.2 oz) light brown sugar, beat at high to soft peaks, up to 1 minute more (times are with a stand mixer; electric mixer will be 2-3 times longer, hand whisk a lot more than this).

Mix the whites into the chocolate mixture, the first 1/3 with a whisk, then 2/3 folded in gently with a spatula.

Bake at 325F/160C, 13-18 minutes, maybe a little longer. Firm at edges, just rebound in centre. Cool for at least 1 hour; it will drop a little.

  1. Chocolate Mousse
  • 200g/7 oz bittersweet chocolate

Melt over simmering water. Allow to cool for 2 mins before whisking in 2 tbs cocoa powder, first mixed with 5 tbs hot water.

  • 360g/1.5 cups heavy cream
  • 30g/1 tbs white sugar
  • 1/8 tsp salt

Beat at medium 30s. Increase to high to soft peaks, about 1 min.

Fold the cream into the chocolate, 1/3 with whisk, then 2/3 with spatula.

Spoon over the cake (still in the pan), tap a couple of times on the counter to remove large bubbles. Then smooth the top with a palette knife, and clean the edges. Put in fridge for >15 mins.

  1. White Chocolate Mousse
  • 3/4 tsp gelatine powder
  • 1 tbs water

Bloom for 5 mins and dissolve.

  • 120ml/1/2 cup heavy cream, scalded.

Mix in the gelatine and fully dissolve.

  • 170g/6 oz white chocolate

Pour cream over chocolate and whisk until smooth, approx 30 secs. Cool for 6-8 minutes.

  • 240ml/1 cup cream, whisked to soft peaks.

Fold into chocolate mix, the usual 1/3 then 2/3.

Put over top, smooth with palette knife.

Chill 2 - 2.5 hours.

Decorate with chocolate flakes.

Shopping List

  • 400g/14oz bittersweet chocolate (70%), plus extra to grate (400g)
  • 6 tbs unsalted butter (85g)
  • 3/4 tsp instant espresso powder
  • 4 large eggs
  • 1.5 tsp vanilla extract
  • pinch salt, 1/8 tsp salt
  • 1/3 cup light brown sugar (65g)
  • 2 tbs cocoa powder (15g)
  • 5 tbs hot water
  • 3 cups heavy cream (36-40% fat; double is 48%, single 20%) (720ml)
  • 1 tbs white sugar (14g)
  • 3/4 tsp gelatine powder
  • 1 tbs water
  • 6 oz white chocolate (150g)