It is a variant of the classic Mexican chocolate Tres Leches but revisited in a local key to give the power of coffee that is so popular in Italy.
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The Chocolate Mousse Cake is a dessert of Mexican origin, White Chocolate Tres Leches Cake. It is a classic Latin sponge cake soaked in a mixture of sweetened condensed milk, evaporated milk and heavy cream.
This reinterpretation of an Italian key with dark chocolate and coffee gets a more patriotic taste that will make you love this incredible mousse cake.
We can define this dessert as good and greedy just like in a pastry shop, but with the satisfaction of having made it completely at home. So let’s see how we can replicate this mousse cake with chocolate and coffee. Let’s continue!
Ingredients and preparation of the chocolate and coffee mousse cake
Each slice provides only 150 calories, which is not bad if you want to stick to a diet. The only “problem” is the timing: it takes just under 3 hours so equip yourself with patience, you need peace and sweetness to give life to this riot.
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- 100 grams of flour 00
- 80 g whole milk
- 40 ml of seed oil
- 80 g raw cane sugar (+ 20 g)
- 20 g cocoa powder
- 3 whole eggs
- 1/2 teaspoon vinegar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 600 g of custard
For the syrup:
- Coffee to taste.
- Room temperature water to taste.
- Raw cane sugar to taste.
For dark chocolate mousse:
- 350 g dark chocolate
- 500 ml fresh vegetable cream
PREPARATIONS (approx. 3 hours)
In a bowl, mix the egg yolks (the egg whites will be used later), the oil and the sugar, mix with an electric mixer until you get a smooth and homogeneous mixture, with a nice light yellow color.
In another bowl, combine the warm milk with the cocoa, stirring until the cocoa is completely absorbed. Then add the milk with the egg cream and beat for another minute with a whisk to mix everything well.
As a final step, add the sifted flour and baking powder. Whisk the egg whites to the side with the vinegar, mix and 20 g sugar. Wait until it has melted and then lower the whisk to low for half a minute.
When this is done, add the egg whites to the chocolate mixture and try to mix slowly with a spatula from the bottom up to avoid incorporating too much air and disassemble the mixture.
Pour the mixture into one square rectangular oven shape 40X40 cm previously lined with parchment paper, even out well and bake in a static oven at 160 ° C for 20/25 minutes and allow to cool.
Once cooked, it should be allowed to cool out of the oven for about an hour, after which it is poured over it (still inside the pan) soaked in coffee, water and sugar.
Transfer the mold to the fridge for another hour where the cake absorbs the water and becomes very soft. For chocolate mousse follow our quick recipe without eggs. After an hour, place the chocolate mousse on top, smooth it out well and leave for another 30 minutes in the fridge.
Only then is it possible to divide the cake by serving it in beautiful ceramic serving dishes. Have a nice meal!