Now this was my first ever experiment on cakes. I had no idea of baking at that time. I remember when this recipe was shown on Martha Stewart's show, my mom rang me up to switch on the tv ;but by the time the show was over ...still i could see a glance of this mousse cake & also her web address. So just browsed & found the recipe. Baked soon & the result was fantastic. I was a bit lazy & so greedy that i couldn't wait to prepare cake in separate ramekins & layer mousses. I just took a cake dish,baked in it & layered mousses in that dish all together; and u know wat?? i didn't prepare the mousse also...went to LULU, bought 2 types of mousses & layered over the cake.. The taste was awesome!! Since then, for 2-3 yrs, i have been making this more often ;this time, prepared mousses too; & finally, fed up of that...Now decided to bake this after 3 long years & that too as instructed by Martha...separate ramekins, layer mousses......hihi
First, we have to prepare 2 different chocolate mousses; one with bitter-sweet chocolate & the other with milk chocolate. The recipes given in her website is so clear that i didn't make much changes to it.
Individual Chcolate Mousse
Makes enough for 8 cakes
- 1 2/3 cups or 400 ml heavy cream
- 4 large egg yolks, room temperature
- 1/4 cup or 60 ml sugar
- 1/4 cup or 60 ml light corn syrup
- 7 ounces or 200 gms approx. bittersweet chocolate, melted
- 2 teaspoons pure vanilla extract
1.Put heavy cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour
2. Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes.
3.Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute.
4.Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
5.Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids.
6.Repeat entire recipe, substituting milk chocolate for the bittersweet.
So now u have 2 different mousses with you. You can proceed to make the cakes.U can prepare this in ramekins or even in your muffin tray..Just trim it after unmoulding...
In this recipe, the cake layer is not of that relevance. That just acts as the base for the 2 mousses.
- Vegetable-oil cooking spray
- 2/3 cup or 160 ml all-purpose flour
- 1/3 cup or 80 ml unsweetened Dutch-process cocoa powder. u can use chocolate milk powder also if u don't want the bitter taste of chocolate.
- 2/3 cup or 160 ml sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1/4 cup or 60 ml whole milk
- 3 tablespoons vegetable oil
- 1/2 teaspoon pure vanilla extract
- Individual chocolate mousse
- 2 ounces or 56 gms approx. solid semisweet chocolate( to garnish)