White Chocolate Mousse Cake

A mousse is a thick and creamy,airy and fluffy food which can be sweet or savory.The sweet ones are made with eggs,cream or fruit.The savory kind usually called as Pate are made with liver,fish or eggs.My brother is a die hard fan of White chocolate mousse,My husband doesn’t like white chocolate too much,so I thought Id meet them both mid way combining a dark chocolate cake with white chocolate mousse to balance the sweetness and textures.I made them in 3 different pans for smaller portions since it is a heavy cake.
Preparation time:90 minutes
Serves:8


For the cake base:
Ingredients:
4oz (1/2 cup) semisweet chocolate chips
1/2 cup (1 stick) butter
1 teaspoons instant coffee powder
2 1/2 tablespoons warm water
1/2 teaspoon vanilla extract
2 pinches salt
3 eggs
1/2 cup granulated sugar
1/4 cup cocoa powder
Procedure:
1.Line a 8 or 9 inch spring foam pan with parchment paper and preheat the oven to 350 degrees.
2.Wet a cloth and place it on a baking sheet and place the spring foam pan on top.
3.Heat a saucepan with water and place a bowl on top, place the chocolate and the butter and melt it.
4.Heat the coffee powder in the water and keep aside.
5.Beat the eggs and sugar for five minutes, they will turn pale and double in volume.

6.Add cocoa powder.
7.Add the Vanilla extract, coffee water and melted chocolate mixture one after the other and mix slowly just until combined, do not over beat.
8.Transfer the mixture to the pan and bake for about 50 minutes until toothpick inserted in center comes out clean. Remove from oven and let cool completely.
For the mousse
Ingredients:
8oz  White chocolate finely chopped
1 pack gelatin
1/3 cup full fat milk
2 teaspoons corn syrup
3 egg yolks
1 cup whipping cream
1/4 cup icing sugar

Procedure:
1. Heat a saucepan with water and put a bowl on top, place the white chocolate on it and melt it, stirring in between. Keep aside and let cool.

 2. Soak the pack gelatin in 1 tablespoon cold water for 5 minutes.Bring the milk to a boil, take off from the stove and add the gelatin to it.
 
3. Place the egg yolks and corn syrup on the double boiler and whisk on a very low flame until thickened.
5.Whip the cream and icing sugar in a bowl until the cream leaves a trail when you draw a figure 8 with your mixing handle.

6.Add the milk to the melted white chocolate and gently mix until there are no lumps.Add the thickened egg to the chocolate and mix gently until combined.
7.Fold half the cream into the white chocolate to dilute the white chocolate a bit and mix the rest of the cream to the white chocolate.
Assembling the cake:
1.Run a knife around the spring foam pan to separate the cake from the pan.
2.Place the cake back in the pan and scoop in the white chocolate mousse and level it and refrigerate it for at least 24 hours.
3.Slice and enjoy,if you like you can also sprinkle a bit of raw cocoa powder on top.

Tips:
The cake has to set at least for 24 hours
If your mousse is runny let it cool down in the refrigerator and then assemble the cake, or your cake will get soggy.

Use only pasteurized eggs,since they are being consumed raw.

Use only baking chocolate,do not use the chocolate bars at stores,they will not work for the recipe.
The correct temperatures are important for the mousse,so follow the instructions as close as possible.
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