In my family we have a very short tradition of having an internal cooking show where we compete against eachother for the glory. This year I made this cake with my son, and I must say I liked it. I should have maybe used a more intense chocolate mousse, with maybe some more chili, for even more punch.
The cake part is from Dominique Ansel’s Master Class, and the mousse is from the Cookie Foodie, with a few alterations.
Chocolate cake (Biscuit)
Meringue part:
11 egg whites
176g white sugar
Whip first the eggwhites until stiff
Add sugar gradually and whip until very stiff
Set aside, but be quick with the rest so it doesn’t have time to become lumpy
Yolk part:
11 egg yolks
176g white sugar
Whip together until foamy and fairly stiff. Add 1 third of the meringue, and gently fold
Add:
102g cocoa powder
½ tsp chili powder
Keep folding, and when it is fairly uniform, add the rest of the meringue and keep folding. It is better to undermix than overmix.
Spread out on 2 baking sheets lined with silicone sheets.
Bake at 205C for a few (4-5) minutes.
Mousse filling:
Melt together:
300 gr chocolate
(dark, milk or white by taste)
3 dl cream
Cool and combine with:
4 ½ dl whipped cream
Assembly:
Cut 4 circles with an 8 inch (24cm) baking ring, set aside
Take turns adding the cake circles and the mousse, add a nice mousse layer for presentation on top
Chill for at least 3 hours or overnight