Name: Chocolate Mousse Cake
Cook time: 40 min
Total time: 40 min
Yield: Yield: one 10-inch cake
Cuisine: German
Ingredients: 1⅛ cups unbleached all-purpose flour (protein 3 grams per ¼ cup); ½ teaspoon baking powder; ½ cup unbleached all-purpose flour (protein 3 grams per ¼ cup); ½ cup sugar; 3 tablespoons warm water; Pulp of ½-inch piece of vanilla bean, or 1 teaspoon vanilla extract or almond extract; ½ cup hazelnut meal; ½ cup unblanched almond meal or hazelnut meal (can substitute finely milled blanched almond flour, but reduce to ⅓ cup); 1 teaspoon orange liqueur, raspberry schnapps, or kirschwasser; ½ cup heavy whipping cream; 2 cups fresh or frozen raspberries, reserve 8 to 16 whole raspberries to place around edge of cake to indicate slices; ¼ cup raspberry jelly; 1 teaspoon lemon juice; 2 tablespoons powdered sugar; 1 cup fresh or frozen raspberries; ⅓ cup sugar; 10.5 ounces (300 grams) dark chocolate, 60% or 65% cocoa; 4 egg whites, or ½ cup pasteurized liquid egg whites plus 1 teaspoon cream of tartar (see note 2 at end of recipe); 2 teaspoons hazelnut coffee liqueur, optional (for drizzling over the baked crust); 3.5 ounces (100 grams) dark mint chocolate, 70% cocoa; 1 (7-gram) envelope ground gelatin, optional for use in whipping up the heavy cream; 3 tablespoons cold water, if using optional gelatin; 2½ cups heavy whipping cream; 1 cup powdered sugar; 7 tablespoons unsalted butter, cold; 3 eggs, at room temperature; ⅛ teaspoon salt; 1 egg; ⅔ cup powdered sugar

Preparation info

Yield:
one
10 inch cake

Difficulty
Easy
Ready in
40 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

Mousse has a reputation for being a difficult dessert for home bakers, but really all it takes is some patience in whipping the egg whites and cream, melting the chocolate, and folding the ingredients together. This recipe gives a choice for a Mürbeteig crust (shortcrust) or a hazelnut sponge cake crust to use as the base for the mousse. Pick one. You do not need to make both. The Mürbeteig is a crispier option; the sponge cake is softer and lighter. The mousse uses sixty to sixty-five perc