Whenever & Whatever I like

Chocolate Mousse Cake 

Procedures:

Chocolate cake:

1. Preheat the oven to 340F. Prepare 2 8-inches pan cover with parchment paper.

2. In a medium bowl, whisk the egg yolks and 20g of sugar until lightening in color.

3. Sift in cake flour and cocoa powder into the egg mixture and mix well. 

4. In another clean bowl, whisk egg white and another 20g of sugar until it reaches stiff peak.

5. Fold in the egg white mixture into the egg yolk mixture until combined.

6. Pour the mixture into 2 8-inches pans. 

7. Bake for 25 minutes or until the toothpick comes out clean. 

8. Set it aside and cool until the mousse is ready.

Chocolate Mousse:

1. In a small bowl, beat the egg yolk and egg until lighten in color.

2. In a double boiler, melt the chocolate chips. Slowly add the egg mixture and whisk until it well combined. Set it aside.  

3. In a bowl, whip the heavy whipping cream until it reaches soft peak. Then add in sugar and beat until stiff peak form.

4. Fold the cream into the chocolate mixture.

Assemble the cake:

1. Put a layer of cake into an 8-inches springform pan.

2. Pour in half of the mousse on top.

3. Then add another layer of cake. 

4. Pour the rest of the mousse.

5. Tap the pan to release the gas in between, then freeze the cake overnight.

Ganache:

1. In the saucepan, bring the whipping cream to boil.

2. Immediately pour over the chocolate chips, sit for a good minute before stirring it. 

3. Stir it until it well-combined and no lumps. (if the chocolate not melting really good, bring it back to the double boiler and keep stirring until you get a smooth mixture.)

4. Set aside until it slightly warmer than room temperature before use.

Decorate:

1. Run a hot knife around the edge of the springform pan and release the cake from it.

2. Pour the ganache on the cake and clean the drips.

3. Add the chocolate candies on the cake. 

4. Bon Appetit!