Chocolate-Rocher Mousse Cake

Photo: Emily Jelassi

Ingredients

ROCHER CHOCOLATE LAYER

100 grams milk chocolate

100 grams praline

60 grams chopped almond

CHOCOLATE SPONGE CAKE

4 large egg whites

120 grams granulated sugar

4 large egg yolks

100 grams all-purpose flour

20 grams cocoa powder

MARQUISE MOUSSE

250 grams whipping cream

200 grams chocolate

50 grams bittersweet chocolate

50 grams unsalted butter

150 grams whipped cream

SYRUP

100 grams granulated sugar

100 grams water

20 grams rum

CHOCOLATE GLAZE

200 grams whipped cream

100 grams glucose

200 grams chocolate

50 grams bitter chocolate

30 grams butter

Preparation

Get the ring of a springform cake or a cake ring and trace the pattern onto some wax paper. Melt the milk chocolate over a double boiler, add the praline (praline is hazlenuts ground with sugar) and the chopped almonds. Spread on the sheet of waxed paper and freeze.

Whip the whites and sugar together as hard as they will go. Gently incorperate the yolks, and then incorperate the flour/cocoa mix. Spread or pipe batter onto sheets in shapes larger than the ring. Bake at 375-390 until they are done (tell by looking at them and feeling them).

Chop the bitter chocolate and chocolate for the mousse. Boil the cream and pour it over the chocolate. Add the butter. Whip the cream to almost hard peak, and when the chocolate truffle has cooled, add the whipped cream and incorperate.

Boil the sugar and water, add the alcohol.

Cut rocher chocolate to fit into cake circle. Put the bottom layer of the cake on a flat surface. Put the circle over it and press down, so that the edges are cut off and the center is inside the circle with a good seal. Brush syrup on bottom layer. Put some mousse in and then put the layer of rocher chocolate in. Put another layer of mousse in. Brush top layer with syrup, and put it into the cake. Put cake in fridge for a hour or so. Remove the ring from the cake.

Boil the cream/glucose and pour it over the chopped chocolate for the glaze. (Glucose is sort of like cooked sugar or very heavy corn syrup. I reduce some corn syrup and sugar till it's very thick but still liquidy when cooled) Add the butter to the glaze, mix, and pour over cake. Spread with a spatula to cover the entire cake.

Decorate with piped chocolate truffle, white chocolate, or whatever you like.

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About

This may seem like a very involved recipe, but believe me...it's worth the time and effort! You end up with a light cake with a layer of luscious mousse, a layer of crunch and a delicious chocolate glaze. It's perfect for any occasion.