Midnight Dream Chocolate Mousse Cake

Allergens

Eggs, Dairy

Ingredients

• 1. 6 oz Dark Chocolate (70% cocoa) 2. 3/4 cup Heavy Cream 3. 4 Large Eggs, separated 4. 1/3 cup Granulated Sugar 5. 1/3 cup All
• Purpose Flour 6. 1 tbsp Unsweetened Cocoa Powder 7. 1 tsp Espresso Powder (optional) 8. 1/2 tsp Salt 9. 1/4 cup Raspberry Jam 10. 1 cup White Chocolate, finely chopped 11. 1/3 cup Light Corn Syrup

Instructions

1. Melt the dark chocolate and 1/4 cup of heavy cream in a double boiler until smooth. Set aside to cool.
2. In a large bowl, whisk together egg yolks, sugar, and espresso powder (if using) until pale and thickened. Gradually add the melted chocolate, stirring until combined.
3. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
4. Sift together flour, cocoa powder, and salt in a third bowl.
5. Gently fold the sifted dry ingredients into the chocolate mixture, followed by the beaten egg whites.
6. Pour the batter into a greased and parchment lined 8 inch springform pan, and bake at 350°F for 20 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
7. For the mousse, heat the remaining heavy cream in a saucepan until simmering. Pour over chopped white chocolate and let sit for 1 minute before stirring until smooth.
8. In a separate bowl, whisk together 3 egg yolks and 2 tablespoons of granulated sugar until pale and thickened. Stir a small amount of the warm white chocolate mixture into the yolk mixture to temper it, then pour the tempered yolk mixture back into the remaining white chocolate mixture, stirring until combined.
9. Fold in the whipped cream until fully incorporated, then chill the mousse for 30 minutes in the refrigerator.
10. Assemble the cake by spreading a thin layer of raspberry jam on top of the cooled sponge cake, followed by the chocolate mousse. Chill the cake in the freezer until set, about 2 hours.
11. For the mirror glaze, combine chopped white chocolate and light corn syrup in a microwave safe bowl. Microwave in short increments, stirring after each, until fully melted and smooth. Let cool to 85°F.
12. Pour the cooled glaze over the chilled cake, allowing it to drip down the sides for an elegant finish. Return the cake to the freezer until ready to serve.

Chef’s Insight

The combination of chocolate and raspberry is a timeless classic, while the mirror glaze adds an ethereal touch.

Notes

This recipe requires advanced baking skills and some patience due to the multiple steps and waiting times.