Striving for a decadent chocolate cake or just looking for some fun? Try this lighthearted tripe chocolate mousse cake from a decadent age!
As I currently have some time, I had been looking on the internet last week. In search of new, intriguing ideas, inspiring dishes that We have never tested before, to astonish my loved ones with. Searching for a long time unfortunately could not come across lots of interesting stuff. Right before I thought to give up on it, I came across this delicious and simple dessert by chance at Suncakemom. It looked so delightful on its snapshot, it required quick actions.
It absolutely was easy to imagine how it is created, its taste and how much my husband is going to enjoy it. Actually, it is very easy to keep happy the man in terms of treats. Anyhow, I visited the site and simply followed the step by step instuctions that were accompanied by wonderful photos of the procedure. It just makes life faster and easier. I could imagine that it’s a slight effort to take snap shots down the middle of cooking in the kitchen as you ordinarily have sticky hands so that i highly appreciate the hard work she placed in to build this blogpost .
That being said I am inspired presenting my own dishes similarly. Appreciate your the thought.
I was tweaking the initial formula to make it for the taste of my loved ones. I can mention it was an awesome outcome. They prized the flavour, the structure and enjoyed getting a delicacy like this during a busy week. They basically demanded lots more, a lot more. So next time I’m not going to make the same miscalculation. I’m likely to multiply the volume .
This Rigo Jancsi Cake was first appeared on SunCakeMom.
Pastry
Separate eggs.
Beat yolks with a mixer on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.
Beat egg whites on high speed until hard peaks form.
Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.
Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks.
We are looking for a soft mixture here. Maybe a little bit less dense than honey.
Use a spatula to fold the whites into the pastry.
Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray then pour the mixture into the tray and put it into the 356°F / 180°C preheated oven.
Bake the cake for 40 minutes in a normal oven. Don’t open the oven’s door during the first 10 minutes of baking ever!
Mousse
Melt chocolate. Put unsweetened cocoa powder and honey into it too then mix them with the melted chocolate. Once melted take it off heat and let it cool.
Separate eggs and beat egg whites until hard peaks form.
Turn the mixer into low speed and mix yolks with the whites.
Fold cooled but still warm and liquid chocolate into the eggs carefully until combined.
In a separate bowl, whip cream with the vanilla extract until thickened.
Use a large spoon to fold thick whipped cream into the eggs mixture.
Is there no time to make a cake? Check this out: Sugar free quick mousse recipe
Glaze
Melt chocolate then mix in cream.
Assembly
Remove the top of the cake creating an even flat surface if necessary.
Cut cake base horizontally in the middle into two pieces.
Place the top bit on a flat surface until spreading the cream on the bottom part evenly.
Place the other part back on the top.
Pour chocolate glazing on top of the pastry and spread it out evenly.
Let it rest in the fridge for a couple of hours before serving it.