Chocolate Mousse Cake

Gue suka banget sama kue kue yang ada di Harvest. Hampir semua gue suka. Soalnya kue disana lebih banyak krimnya daripada kuenya. Karna pada dasarnya gue ga terlalu suka makan kue yang bener bener kue sebongkah gitu. Cuma krim yang ada di kue harvest itu nggak enekin, nggak oily, tapi lebih menyerupai mousse. yang paling gue suka itu chocolate mousse cake dia yang bentuknya setengah bola, kuenya Cuma dibawah, terus disirem chocolate glaze. 

Cuma satu yang gw ga suka dari harvest. Harganya. Masya auloh, sepotong kecil aja 30 ribu. Ya emang sih harga sama barang worth it, tapi gue yang berkeinginan untuk mencoba semua jenis kue disana pun tidak sampai hati untuk mendapatkannya.

Waktu itu tahun lalu gue pernah bikin chocolate mousse cake, ngadaptasi resepnya si Raiza Cozta, digabung sama resep chocolate mousse nya dia juga. Tapi gw ga begitu suka, karna tektur kuenya terlalu kering, dan moussenya nggak kokoh – bolong-bolong.

Tiba tiba gue pun kepikiran lagi untuk bikin ini. Target gue pokoknya mau bikin yang kayak harvest itu!! Carilah gue di google, gw ketik “Chocolate Mousse Cake”. Nongol deh banyak. Yang gue liat prtama kali adalah gambarnya. Mana nih kira kira gambar yang mirip seperti si harvest. Oke akhirnya gue coba link yg nongol paling pertama. http://www.foodnetwork.com/recipes/chocolate-mousse-cake-recipe.html

Gue bingung awalnya. Base cake nya itu Cuma terbuat dari telor, butter, dan coklat. Tanpa tepung itu?? Sok gluten free gitu? Sok flourless gitu? Gw sampe baca berkali kali untuk meyakinkan kalo ini ga typo. Beneran loh, Cuma itu doing bahannya. Jadi telornya di kocok terpisah, terus dimasukin dan coklat ama butter cair. Terus pas gw panggang dia ngembang dengan cantik. Begitu mateng, dia collapse setengahnya. Wow! Ini! Ini dia tekstur kue yang gw cari cari! Begitu juga sama mousse nya beneran mousse yang selama ini gue cari. Pokoknya ini akan menjadi andalan gue kapanpun. Dan tentunya harus ada sokongan dari coklat yg enak. Haha.

Chocolate Mousse Cake

By: Marcel Desaulniers

http://www.foodnetwork.com/recipes/chocolate-mousse-cake-recipe.html?oc=linkback

Ingredients

For the cake:

1/2 pound unsalted butter (2 tablespoons melted)

8 ounces semisweet chocolate, broken into 1/2-ounce pieces

8 large egg yolks

3/4 cup granulated sugar

4 large egg whites

For the filling:

8 ounces semisweet chocolate, broken into 1/2-ounce pieces

2 1/2 cups heavy cream

2 tablespoons granulated sugar

For the Dark Chocolate Ganache:

1 1/2 cups heavy cream

2 tablespoons unsalted butter

18 ounces semisweet chocolate, chopped into 1/2-ounce pieces

Directions

Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired

Cake:

Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.

Preheat the oven to 325 degrees Fahrenheit.

Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.

Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.

While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.

Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.

Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.

Filling:

To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.

Ganache:

Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature

To assemble cake:

Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.