Triple Chocolate Mousse Cake

[charisstoma]

Triple Chocolate Mousse Cake
A cake composed of chocolate 'cookies' and chocolate Ganache, topped with chocolate icing.

Serves 6 people

'Cookies' Sponge Cake
5 eggs
150 g powdered sugar
135 g wheat flour
15 g unsweetened cocoa powder

Ganache
20 cl whole liquid cream / 6.76 fluid ounces US
200 g Dark chocolate in pieces

glazing
8 cl peanut oil 2.71 fluid ounces US (fl oz
150 g dark chocolate
For the mold
10 g soft butter
10 g wheat flour

'Cookies' Sponge Cake

Preheat oven 200 degrees C

Butter and flour the pan

Mix and sift flour and cocoa powder

Beat eggs and sugar together in mixer until frothy and triple in volume.
It will leave traces that last a few seconds on surface.

Fold in flour cocoa mixture using rubber spatula (Maryse). Pour in immediately into mold.

Bake 20 minutes at 200 degrees C

Allow to cool completely.

Ganache

Heat cream to a boil and pour half over chocolate pieces stirring gently until melted, starting at center and working outward. Add rest of hot cream and allow to cool slightly.

Icing
Melt chocolate with oil.

Assemble
When cake is completely cool cut into 3 disks.
Place a layer of ganache between each of the disks and finish with a layer of ganache.
Pour hot icing on top to coat the whole cake.

Let stand in cool place to allow icing to completely set.
Serve in portions.
https://ineskohl.info/triple-chocolate-mousse-cake/?fbclid=IwAR2iFJh3-wQQOUgeEqAlvzs3JU9JxGl8lmjPrVB0SIweIaDEBAhwBtt0Iw8

Amount: 1 centiliter (cl) in volume
Equals: 0.34 fluid ounces US (fl oz)