Recipe – chocolate and strawberry mousse cake

source: http://tarttokig.wordpress.com/2013/11/15/recipe-chocolate-and-strawberry-mousse-cake/





NOTE: 1) the cake is built in a tall springform. The sides need to be lined with acetate strips or the mousse will stick to the pan! 2) the weight of the jelly might cause the mousse to bulge a little. If you want perfectly straight sides, you might need to use 3 or 4 gelatin sheets in the mousse (I have never used more than 2 sheets so I can’t tell for sure how much you’ll need!)
Brownie:
Ingredients:

• 50 g almonds (I would recommend excluding these if you are making the entire cake)
• 100 g dark chocolate (70 %)
• 100 g butter
• 2 eggs
• 180 g sugar
• 90 g plain flour
• 1 teaspoon baking powder

1.. Heat the oven to 175°C/350 F
2.. Chop the almonds coarsely and roast them in the oven for 10 minutes. Stir a few times.
3.. Melt butter and finely chopped chocolate and let cool a little.
4.. Stir in the rest of the ingredients, including the almonds and pour into a greased square pan, approximately 20 x 30 cm.
5.. Bake in the middle of the oven for 15-20 minutes.
6.. Let cool on a wire rack, and cut out a circle a little bigger than the springform you are using. Put the brownie on a cake platter and clip on the springform.
White chocolate mousse:
Ingredients:

• 110 g white chocolate
• 300 g whipping cream (40 % fat)
• 60 g egg yolk
• 50 g sugar
• 50 g water
• 2 gelatin sheets

1.. Put the gelatin in a bowl with cold water for 5 minutes.
2.. Chop the chocolate and melt it carefully in the microwave or over a saucepan with boiling water.
3.. Whip the cream to a medium consistency.
4.. Put the egg yolks in a large bowl, bring sugar and water to a boil in a saucepan, and then pour the sugar water into the eggs in a thin stream while whipping on high speed. Continue whipping until the eggs are cool and have formed a stiff foam.
5.. Fold in the white chocolate in the eggs.
6.. Melt the gelatin in the microwave (for a couple of seconds) or in a small saucepan. Fold it into the eggs as well.
7.. Fold in the cream.
8.. Pour the mousse into the springform and put in the fridge to cool for an hour or two before making the jelly.
Strawberry lime jelly:
Ingredients:

• 250 g strawberries, fresh or frozen
• 80 g sugar (you might need to add some more if your berries are sour)
• Zest from 1 lime
• Juice from 1 1/2 lime
• 3 gelatin sheets

1.. Put the gelatin in a bowl with cold water for 5 minutes.
2.. Chop the strawberries into smaller pieces.
3.. Put lime juice and zest, strawberries and sugar in a saucepan. Bring to a boil and let boil on low heat for about 2 minutes.
4.. Add in the gelatin and leave to cool. Stir occasionally. Once it feels cool to the touch, pour it over the mousse and put the cake back into the fridge until the jelly cools completely.
5.. Decorate the cake with lime zest, white chocolate curls, strawberries… anything you want really!