Hello everyone, I hope you are all well.

Today’s temptation is a chocolate covered almond and chocolate mousse cake, perfect for a special occasion.

The almond base is topped with chocolate mousse and then covered in a luscious chocolate glaze…

Enjoy!

Almond base:

  • 4 egg whites
  • 1 teaspoon sponge stabilizer (optional)
  • a few drops lemon juice
  • 1 1/4 cup (150 g) powdered sugar
  • 1 1/3 cup (150 g) finely ground almonds

Preheat the oven to 320 ˚F (160 ˚C).

Put the ground almonds and powdered sugar into a bowl and mix well.

Put the egg whites into a mixing bowl and start whisking. Add the sponge stabilizer in the very beginning, if using.

Whisk until soft peaks form.

Fold in the almond/powdered sugar mixture using a rubber spatula.

Pour the mixture into a lined 8-inch (20 cm) round cake pan.

Bake in the preheated oven for about 30-35 minutes.

Leave to cool completely.

Start making the French chocolate mousse. The better the quality of the chocolate, the better the taste of the mousse.

I like to use Callebaut chocolate here.

French chocolate mousse:

  • 6 eggs
  • 9 oz. (250 g) dark chocolate
  • 1/2 cup (120 g) regular sugar
  • 2 tablespoons heavy cream
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 1 teaspoon sponge stabilizer (optional)
  • 3/4 cup + 1 tablespoon (200 ml) crème fraîche

Melt the chocolate over a pan of simmering water, or in the microwave.

Stir in half the sugar and the seeds from the vanilla bean.

Now stir in the cream and vanilla extract, if using. Set aside.

Separate the eggs.

Whisk the egg whites in a mixing bowl, adding the last half of the sugar little by little.

Put the egg yolks into the melted chocolate and stir well.

Carefully fold in the crème fraîche…

…and the meringue mixture.

Spread the mousse over the cooled almond base.

Place the cake in the freezer until the mousse is set.

Chocolate glaze:

  • 4 tablespoons cold water
  • 1 1/2 teaspoons gelatine powder
  • just under 1 cup (100 g) regular sugar
  • 3 tablespoons (50 ml) water
  • 1 cup + 1 tablespoon (250 ml) corn syrup or liquid glucose
  • 1/3 cup + 1 tablespoon (50 g) pure unsweetened cocoa powder
  • 3 tablespoons (50 ml) heavy cream

 

Put the cold water and gelatine powder into a small bowl, stir and set aside for 5 minutes.

Put the sugar and the 3 tablespoons of water into a saucepan, heating until the sugar has dissolved.

Add the cocoa powder and cream, stir well.

Stir in the corn syrup and heat until the temperature reaches 120 F (50 C) before adding the gelatine mixture.

Stir until everything is well blended, then set aside to cool for 15 minutes before pouring over the cake…

I decorated this cake with a pink rose.

This cake is alsolutely divine!

Råde Bakery just outside Moss (in Norway) usually has a cake like this one, and that’s where I got the inspiration for this recipe.

That’s it for now, I wish you all a wonderful day!

Hugs from me to you.

 

 

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