Yield: 1 (6-inch) cake
Ingredients:
Chocolate genoise cake
- 4 eggs
- ¾ cup (180 ml) sugar
- ¼ teaspoon (1.25 ml) salt
- ½ cup (120 ml) cake flour, sifted
- 1/3 cup (80 ml) unsweetened cocoa powder
- 4 tablespoons (60 ml) unsalted butter, melted
Chocolate cake syrup
- ½ cup (120 ml) sugar
- ¼ cup (60 ml) water
- 3 tablespoons (45 ml) chocolate liqueur
Chocolate mousse
- ¼ ounce (7 g) gelatin
- 2 tablespoons (30 ml) water
- ½ cup (120 ml) sugar
- 1 cup (240 ml) milk
- 1 ½ cup (350 ml) good quality semi-sweet chocolate
- 3 cups (710 ml) heavy cream
Chocolate sauce
- 1 ½ cups (350 ml) good quality semi-sweet chocolate
- ¾ cup (180 ml) heavy cream
Method:
Let’s get baking!
Preheat oven to 350 F (175 C).
In a stainless steel bowl, whisk together eggs, sugar, and salt.
Place bowl over boiling water (bain marie) and cook, whisking, until temperature reaches 110 F (45 C).
Take bowl off the heat.
In a stand mixer fitted with the whisk attachment, whip the eggs until they’ve significantly increased in volume, and the mixture falls in ribbons from the beaters.
In a separate bowl, sift flour and cocoa powder.
Gently fold into egg mixture until properly incorporated.
Slowly fold in melted butter until uniform.
Transfer to an 8-inch (20 cm) springform pan.
Tap gently to get rid of air bubbles.
Bake for 25 minutes, or until a toothpick inserted into the centre comes out clean.
Remove from oven and cool.
For the cake syrup, add sugar to water in a small saucepan and agitate.
Put on the heat and bring to a boil.
Simmer for 5 minutes.
Remove from heat.
Stir in chocolate liqueur.
Cut top off cake and brush cake syrup onto cooled cake.
To make chocolate mousse, dissolve the gelatin in water.
Whisk in the sugar.
Heat the milk on the stove and whisk in the gelatin mixture until mixture is frothy and white.
In a bowl set over boiling water (bain marie), melt the chocolate.
Slowly stir the milk mixture to the melted chocolate.
Remove mixture from heat and chill in the refrigerator until cool.
In a separate bowl, beat the cream until stiff peaks form.
Gently fold the whipped cream into the cooled chocolate mixture.
To assemble, line a 6-inch (15 cm) stainless steel mixing bowl with plastic wrap.
Spoon the chocolate mousse into the bowl.
Top with the cake, syrup side down.
Refrigerate 3 hours.
For the chocolate sauce, melt chocolate in a bowl set over boiling water (bain marie). Add cream and whisk.
Let set at room temperature for 10-20 minutes.
Turn the chilled cake-mousse mold out from bowl onto a grill rack over a baking sheet.
Pour chocolate sauce over top.
Let cool in refrigerator for 30 minutes.
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