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Chocolate Cake with Strawberry Mousse Filling and Rose Ganache

5 from 2 votes
Total Time 2 hours 20 minutes
Course Dinner
Cuisine European
Servings 10 people
Calories 347 kcal

Ingredients
 

Chocolate bases

  • 8 Eggs
  • 400 g Flour
  • 300 g Sugar
  • 1 pinch Sea salt
  • 0,5 Pk Baking powder
  • 100 ml Milk
  • 6 tbsp Unsweetened cocoa
  • 2 Pk Vanilla sugar
  • 250 g Butter

Strawberry mouse

  • 300 g Frozen strawberries
  • 400 ml Cream
  • 8 Gelatin sheets
  • 200 g Sugar
  • 0,5 Lemon
  • 200 g Dark couverture

Rose ganache

  • 100 g Whole milk couverture
  • 200 g Dark couverture
  • 200 ml Cream
  • 1 tbsp Rose water

Decoration

  • 10 g Cocoa butter
  • 100 g Couverture white
  • 50 g Whole milk couverture
  • Sugarized rose petals

Instructions
 

Chocolate bases

  • Beat eggs with milk, sugar, salt, vanilla sugar and butter (melted) until frothy - sieve in cocoa, flour and baking powder. Spread the dough between two buttered springform pans (29cm / 26cm) - bake at 170 ° C for 30 minutes.
  • Let the bottoms cool down, remove them from the mold and cut them open (straighten the surface slightly so that a slight dome shape is created). Put the undersides of the bases back into the springform pans.

Strawberry mouse

  • Bring the strawberries to the boil with sugar and a few drops of water and puree - soak the gelatine and dissolve it in the strawberry sauce. Whip the cream with a pinch of salt and a little sugar until stiff and fold in.
  • Pour the mouse on the chocolate bases and sprinkle with coarsely chopped dark chocolate. Let it set in the refrigerator for at least 3 hours. Put the lids on it halfway through.

Rose ganache

  • Roughly chop the couverture and carefully melt it over a water bath - meanwhile, warm the cream with rose water (do not boil) and gradually stir it into the chocolate (optimum consistency is achieved when the chocolate ganache is slightly thick).
  • Remove the cake bases from the springform pans and place them on top of each other (with a little ganache as glue in between). Pour half of the ganache over the cake and smooth it out - let it set slightly and then drizzle the remaining ganache over it.

Decoration

  • Sprinkle the rose petals on the liquid ganache.
  • Melt the rest of the couverture separately from each other with equal parts cocoa butter over a water bath. First pour the light couverture onto aluminum foil and drizzle with milk chocolate - marbling with a fork. Let harden in the refrigerator.
  • Place on the cake and warm it up slightly with the hairdryer until the couverture plate sticks to the cake - decorate with rose petals - because it was a girl's cake there was some edible glitter on top. 😉

Nutrition

Serving: 100gCalories: 347kcalCarbohydrates: 43.1gProtein: 5.6gFat: 16.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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