We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    0

Chocolate Mousse Cake

  • Prep 25 min
  • Total 4 hr 0 min
  • Ingredients 15
  • Servings 8

Ingredients

Pionono:

3
eggs
1
cup of sugar
1
cup of all purpose flour
2
teaspoons baking powder
1/4
cup of milk
1
teaspoon of vanilla
1/4
cup of sugar
1
cup of strawberry preserves (you can also use elderberry or goldenberry preserves)

Mousse:

2
cups dark chocolate, chopped
1
tablespoon unflavored gelatin
3
tablespoons water
3
eggs, whites and yolks seperated
1
cup of sugar
1
cup heavy cream, whipped like yogurt

Garnish:

Strawberries

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can use white or milk chocolate if you’re not a fan of dark chocolate.

Whenever I’m invited to a holiday party I always find myself wondering, “what should I bring?” And before the day comes I start going through my holiday recipes without really being able to choose one, since they’re all so delicious I’m often tempted to bring more than one! Latinos have a soft spot for sweets, which is why desserts are always welcome on the dining table, even if there are plenty already. During the holidays, the more the merrier and variety is greatly appreciated. How about we leave the diet for later? I recommend checking out some holiday pastries for these types of celebrations. They’re easy to make, visually pleasing, and above all, you make them! This is the best way to celebrate special days with friends and family.

Decorate with a seasonal fruit salad.

You can use dulce de leche as filling.

To save time, you can make the swiss roll the day before you make the mousse.

Directions

  • 1 Swiss roll: Preheat the oven to 450ºF.
  • 2 Cover a 12x15-inch baking sheet with parchment paper and grease with a little bit of oil.
  • 3 Blend two eggs with sugar in the blender until tripling the original size and the mixture is pale in color. Turn off the blender. With a spatula and using circle motions, add the flour and baking soda, being careful not to lose the beat. Finally add the milk and vanilla. Pour the mixture into the baking sheet and bake for 5 minutes.
  • 4 Have a piece of parchment paper (the size of the baking sheet) ready. Sprinkle with sugar and set aside. When you take the mold out of the oven, flip it over on the sugar parchment paper. Remove the baking sheet and the paper you baked on.
  • 5 While it’s still hot, spread the preserves over the surface and carefully roll. Let cool completely before cutting.
  • 6 Chocolate Mousse Put a small pot of water to boil. Put the chopped chocolate in a metal container and place over the boiling water. Lower the heat or turn it off. The container should not be submerged in the water. Move once in a while until the chocolate has completely melted.
  • 7 In the meantime, combine the unflavored gelatin with the water and let sit until it’s absorbed. Then melt it over very low heat until it acquires a liquid consistency. Set aside.
  • 8 Separately, beat the yolks with half the sugar until they’re very creamy and a little pale. I use a blender and it doesn’t take me more that 3-4 minutes. Combine with the melted chocolate.
  • 9 In another container, beat the egg white at high speed while slowly adding the rest of the sugar. This should yield a firm meringue. Add this mix to the chocolate and yolks. Incorporate the melted gelatin and whipped cream. Set aside.
  • 10 Line a round mold with plastic. Cut slices from the swiss roll, about 1/2-inch wide and layer the mold. Once you’re done, add the mousse, cover and refrigerate for a few hours or until firm.
  • 11 To get the cake out of the mold simply us a plate as a base and flip the mold over on it then remove the plastic and decorate to your liking with strawberries or other fruits.

Whenever I’m invited to a holiday party I always find myself wondering, “what should I bring?” And before the day comes I start going through my holiday recipes without really being able to choose one, since they’re all so delicious I’m often tempted to bring more than one! Latinos have a soft spot for sweets, which is why desserts are always welcome on the dining table, even if there are plenty already. During the holidays, the more the merrier and variety is greatly appreciated. How about we leave the diet for later? I recommend checking out some holiday pastries for these types of celebrations. They’re easy to make, visually pleasing, and above all, you make them! This is the best way to celebrate special days with friends and family.

Rate and Comment

Morena Cuadra Morena Cuadra
September 24, 2015

Whenever I’m invited to a holiday party I always find myself wondering, “what should I bring?” And before the day comes I start going through my holiday recipes without really being able to choose one, since they’re all so delicious I’m often tempted to bring more than one! Latinos have a soft spot for sweets, which is why desserts are always welcome on the dining table, even if there are plenty already. During the holidays, the more the merrier and variety is greatly appreciated. How about we leave the diet for later? I recommend checking out some holiday pastries for these types of celebrations. They’re easy to make, visually pleasing, and above all, you make them! This is the best way to celebrate special days with friends and family.