Chocolate Mousse Cake with Passionfruit Cremeux



What can ever go wrong with a chocolate dessert?! Absolutely nothing! It normally puts a big smile on most peoples faces! :-) 

This little chocolate mousse cake has a chocolate joconde as a base, crispy chocolate feuilletine, a center of passionfruit or raspberry cremeux, chocolate mousse and a chocolate mirror glaze. The cake is decorated with a chocolate tuiles and a caramelized hazelnut. I made a very dark and rich chocolate mousse because that is the way I prefer it but it can be made lighter using a chocolate with 50-65% cocoa solids instead. The feuilletine can also be made with milk chocolate instead of the 70% chocolate that I used. I had some left over passionfruit cremeux that wasn't enough for all the cakes so I desided to make a raspberry cremeux as well. Both turned out fine but my personal favorite is with out question the combination with passionfruit. 

The individual components are many, I know, but they are not very hard to make. They good thing is that all of them can be made several days in advance. Even the assembling of the cake can be done ahead and then the cake is stored in the freezer. Once the cake is glazed it can be stored in the fridge for about 2 days. 


JOCONDE

90g egg whites, room temperature
15g caster sugar
115g almond flour
115g icing sugar
170g eggs
20g all-purpose flour
20g cocoa powder
50g butter, melted


  1. Preheat the oven to 225°C and line a baking sheet with parchment paper.
  2. Whisk egg whites until soft peaks. Add the sugar and continue whisking until stiff peaks. Set aside.
  3. Combine almond flour, icing sugar and eggs in a bowl and beat for about 5 minutes until light in color and fluffy. 
  4. Turn the speed down and add the flour and cocoa powder. 
  5. Fold in the meringue with a spatula.
  6. First mix a tablespoon of the batter with the butter then pour into the bowl and mix gently. 
  7. Spread the batter evenly on the baking sheet. 
  8. Bake for 5-7 minutes. 
  9. Slide the parchment paper off the baking sheet when it comes out from the oven and allow to cool. 
  10. Use a 5 cm round cutter (or a cutter 1 cm smaller than the ring mold that you are using) to cut out joconde bases for the cakes. 


CHOCOLATE FEUILLETINE

60g praline paste or nutella
40g milk or dark chocolate, melted
50g feuilletine or french butter crisps

  1. Combine all the ingredients. 
  2. Spread the feuilletine on top of each joconde base. 
  3. Freeze until ready to assemble. 


PASSIONFRUIT CREMEUX

100g eggs
90g caster sugar
75g passionfruit juice
15g lemon juice
100g butter, room temperature

  1. Combine caster sugar, passionfruit juice, lemon juice and eggs in a bowl. 
  2. Place the bowl over a saucepan of simmering water, a bain maire, and whisk until a creamy and mixture reaches a temperature of 85°C. Allow the cream to cool until 50-55°C.
  3. Add the butter to the passionfruit cream and stir until incorporated. 
  4. Mix with a hand mixer for a couple of minutes until the lemon cream has a smooth and creamy texture. 
  5. Pour into half-sphere silicon molds. Smooth the surface.
  6. Freeze until set or ready to use.  


RASPBERRY CREMEUX

250g raspberries
100g eggs
90g caster sugar
1 sheets gelatin, bloomed
40g butter


  1. Heat the raspberries in a saucepan to 90°C. Strain if you don't want the seeds. 
  2. Whisk the eggs and sugar until very pale and fluffy. 
  3. Pour the raspberries in to the eggs and stir. 
  4. Place the bowl over a bain marie and heat until 95°C. Stir constantly. 
  5. Remove from heat and stir in gelatin. 
  6. Allow to cool to 50°C. 
  7. Add the butter and stir until all is incorporated. 
  8. Mix with a hand blender for a couple of minutes to smooth further. 
  9. Pour in to half-sphere silicone molds. Smooth surface.
  10. Freeze until set or ready to use. 



CHOCOLATE MOUSSE

300g chocolate
2 sheets gelatin (4g)
250g milk
500g cream


  1. Bloom the gelatin leaves in cold water for a minimum of 5 minutes.
  2. Melt the chocolate over a bain marie. Remove from heat and set aside.
  3. Bring the milk to a boil and remove from heat.
  4. Add the bloomed gelatin and stir until incorporated. 
  5. Pour one third of the milk into the melted chocolate and whisk quickly to combine. 
  6. Repeat a second and a third time with remaining milk. When all the milk is incorporated the chocolate mixture should have a shiny and smooth texture. 
  7. Whisk the cream very lightly until soft peaks. It is very important not to over whisk the cream. Rather under then over whisked. 
  8. Allow the chocolate mixture cool to just below 50°C. Then carefully fold in the whipped cream. 


CHOCOLATE MIRROR GLAZE

200g water
200g cream
180g caster sugar
75g cocoa power (Valrhona)
4 sheets of gelatin (bloomed)


  1. Combine water, cream, sugar and cocoa powder in a saucepan and bring to a boil and a temperature of 103-105°C. 
  2. Remove from heat and add the gelatin. 
  3. Allow to cool in room temperature. When it reaches 35°C its time to glaze the cakes. 




CHOCOLATE TUILES

20g butter
15g water
45g icing sugar
15g all-purpose flour
8g cocoa powder (Valrhona)


  1. Melt the butter and add the water. 
  2. Add the rest of the ingredients and whisk until batter is smooth. 
  3. Refrigerate for a couple of hours. 
  4. Preheat the oven to 200°C and line a baking sheet with parchment paper.
  5. Thinly spread the batter on the baking sheet in desired shapes (rounds, ovals etc.)
  6. Bake for 5-7 minutes. Watch carefully because they burn easily. 
  7. Immediately shape them over a rolling pin or glass when they come out from the oven. Rewarm 15-20 seconds if they turn to cold to shape. 
  8. Store in room temperature. 


CARAMELIZED HAZELNUTS

300g caster sugar
80g water


  1. Prepare an ice bath.
  2. Combine water and sugar in a saucepan and stir until all the sugar has melted.
  3. Once it starts to boil, stop stiring. 
  4. Cook until light to medium amber. 
  5. Immediately place the pan in the water bath to stop the cooking. 
  6. Remove from water bath and allow the syrup to thicken. 
  7. Insert a needle or thin skewer in the hazelnuts. 
  8. Dip the hazelnut in to the caramel. When a thick drip forms and holds a string the caramel is ready. 
  9. Rewarm the caramel over low heat if it becomes to cold. 
  10. Store in room temperature. 


ASSEMBLING THE CAKES

The cakes are assembled upside down!


  1. Line a flat surface (cutting bord, tray, tart pan bottom etc.) with an overhead sheet or plastic wrap. 
  2. Place the ring molds on top of the overhead sheet. Line the inside of the rings with plastic pastry ribbon. 
  3. Fill rings by 2/3 with chocolate mousse.
  4. Place a passionfruit- or raspberry half-sphere on top (flat side up). 
  5. Lastly place a jocond base (feuilletine side down). 
  6. Lightly press the joconde into the mold until leveled with the upper edge of the ring mold. Smooth the surface if there is too much chocolate mousse, if too little push the joconde further down until leveled with the chocolate mousse. 
  7. Freeze for a minimum of 12 hours. 
  8. Remove the ring mold and plastic pastry ribbon. Return them to the freezer until glaze is ready. 
  9. When the chocolate mirror glaze is 35°C, take out the cakes and glaze immediately. How to glaze! 
  10. Refrigerate until set. The cakes can be stored in the fridge for about 2 days. 
  11. Take out the cakes 10 minutes before serving and decorate with a chocolate tuiles and a caramelized hazelnut. 






1 kommentarer:

  1. how many cakes does this recipe macke?

    SvaraRadera

 

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