Chocolate Mousse Cake
A chilled dessert of layered meringue, white chocolate mousse, and dark chocolate mousse.
Ingredients
flour
1 tbsp
caster sugar (half for grinding, half for whipping the egg whites)
60g (2 oz)
egg whites
2
cream of tartar
1 pinch
gelatin powder
1½ tsp
cold water (4 tbsp to bloom the gelatin, 2 tbsp for mixing)
6 tbsp (90 ml)
white chocolate (melted)
150g (5 oz)
egg yolks
2
salt
1 pinch
dark chocolate (melted)
180g (6 oz)
unsalted butter (cut into small cubes)
90g (3 oz)
vanilla extract
1 tsp
double cream (lightly whipped)
300 ml
Instructions
1
Make the meringue
Grind the nuts, flour and half the sugar together. Beat the egg whites with the cream of tartar until foamy, then continue beating while adding the remaining sugar until the meringue holds stiff peaks. Fold in the nut mixture and spread evenly into the prepared shallow baking pan.
2
Bake the meringue
Bake in a preheated oven for 20 minutes. Remove from the oven and run a knife around the inside edge of the pan. Let sit for 5 minutes to cool, then turn out the meringue onto a wire rack, peel off the baking paper and leave to cool completely on the rack.
3
Prepare the gelatin
Place the gelatin powder in a cup, add 4 tbsp of the cold water and let sit for 5 minutes to bloom. Then melt the bloomed gelatin over a bain-marie until fully dissolved.
4
Make the white chocolate mixture
Melt the white chocolate gently. Whisk the egg yolks, salt, half of the dissolved gelatin and the remaining water together, then pour the mixture into the warm white chocolate. Place in the refrigerator to chill.
5
Make the dark chocolate mixture
Melt the dark chocolate gently. Whisk together the butter, the remaining gelatin, the egg yolks and the vanilla extract, then pour the mixture into the warm dark chocolate. Chill in the refrigerator for only a short time.
6
Fold in the cream
Fold half of the whipped cream into the white chocolate mixture, and fold the remaining half into the dark chocolate mixture.
7
Assemble and chill
Cut the meringue into two pieces of different lengths to fit the baking pan. Place one layer of meringue into the pan and spread a layer of the dark chocolate filling over it. Place the second meringue layer on top and spread the white chocolate mixture over it. Cover and chill for at least 5 hours.
8
Slice and serve
About 1 hour before serving, unmould the mousse from the pan and slice it with a hot, dry knife. Arrange the slices on plates and leave in a cool place. Serve with raspberry syrup and fresh raspberries.
