Chocolate Mousse Cake With Meringue Recipes

CHOCOLATE MOUSSE MERINGUE CAKE

Steps:

• 1. Preheat oven to slow 150°C. Line four trays with baking paper. Mark 22 cm circles on three trays and draw straight lines, 3 cm apart, on the remaining tray. Place egg whites in large dry mixing bowl. Using electric beaters, beat egg whites until soft peaks form. Gradually add sugar, beating constantly after each addition. Beat 5-10 minutes until thick and glossy and all sugar has dissolved. Gently fold sifted cocoa into meringue mixture. 2. Divide meringue into four portions. Spread three portions onto trays evenly covering marked circles. Place remaining portion in piping bag fitted with a 1 cm plain piping nozzle. Pipe long lines over marked lines. Bake meringues for 45 minutes or until pale and crisp. Check meringue strips occasionally to prevent overcooking. Turn off oven, cool meringues in oven with door ajar. 3. To make filling: Place melted chocolate in bowl, whisk in egg yolks and dissolved coffee and water; beat until smooth. Fold in whipped cream, mix until combined and mixture is firm. Refrigerate until mousse is cold and thick. 4. To assemble: Place one meringue disc on serving plate, spread with one-third of the mousse mixture. Top with another meringue disc, spread with half remaining mousse mixture. Repeat with remaining meringue disc and chocolate mousse. Run knife around edge of meringue cake to spread mousse evenly over edge. Cut or break meringue strips into 5 cm pieces. Pile strips on top of cake and diagonally around outer edge, sticking them to mousse. Dust with extra cocoa. Refrigerate until firm.

CHOCOLATE MERINGUE MOUSSE CAKE

Steps:

• Preheat the oven to 325°F (163°C). Butter and line an 8 inch (20 cm) springform or loose-bottom cake pan with parchment paper.
• In a medium bowl set over a pan of gently simmering water, combine the chocolate, butter, and salt and heat until melted and combined. Alternatively, gently melt in the microwave in 10-second bursts. Let cool slightly.
• In a medium bowl, whisk the egg yolks with 1/2 cup sugar and the vanilla paste or extract until thick, pale, and fluffy, 2 to 3 minutes.
• In a separate medium bowl, or using a mixer fitted with the whisk attachment over medium-high speed, whisk the egg whites to stiff peaks, 4 to 5 minutes. Add the remaining 1/4 cup sugar a tablespoon at a time, whisking thoroughly between each addition, until you have a thick and glossy mixture that holds itself in stiff peaks, about 2 minutes more.
• Pour the chocolate and butter mixture into the whisked egg yolks and gently mix together with a spatula.
• Use a metal spoon to gradually fold in the egg whites, taking care not to knock out all of the air. Once all of the egg white has been completely mixed in, spoon the mixture into your prepared cake pan.
• Bake until lightly crisp on top but slightly wobbly when you give the pan a little tap, 30 to 35 minutes. Let the cake cool completely in the pan. Carefully remove cake from pan and move to a plate.
• Dust with cocoa powder and cut into slices. Serve with fresh berries and some crème fraîche or whipped cream.

CHOCOLATE MOUSSE CAKE WITH MERINGUE

Steps:

• Crust: grind the biscuit in a food processor to a fine powder.
• Add melted butter and Nutella and mix until blended. Transfer onto the bottom of the pan and tight in an even thin layer. Freeze for about 1/2 hour.
• Meringue: whisk the egg whites at high speed.
• When mixture gets a whitish foam texture, add the sugar and continue to whip for 10 minutes.
• Sift in the sugar powder and fold until incorporated.
• Spoon into pastry bag fitted with 8mm piping tip and drizzle 22 cm circle over an oven pan lined with baking paper. Drizzle the remaining meringue into "kisses" for decoration.
• Bake the meringues (base and kisses) at 100 degrees for 2-3 hours, or until completely dry.
• Chocolate mousse: in a small bowl mix gelatin and water and set aside for about 10 minutes at room temperature.
• In a medium bowl melt the chocolate in the microwave or over double-boiler.
• In a saucepan heat cream, milk and sugar to simmering point.
• In a separate bowl whisk the egg yolks slightly. When milk mixture is boiling, add it in a thin stream into the yolks while whisking.
• Return the mixture into the pot over low heat and continue to cook on low-medium heat while stirring with a spatula, until it reaching a temperature of 82c degrees.
• Remove the mixture from heat. Melt the gelatin and add into the mixture while stirring. Strain the mixture over the melted chocolate and mix until blended.
• Whip the cream into a soft but stable whipped cream.
• Fold the whipped cream into chocolate mixture until the mixture is quite sparse.
• Remove the pan from the freezer, and pour in a little more than half amount of mousse.
• Place over the meringue base and pour the rest of the mousse over.
• Level the top with a spatula and freeze for about 4-5 hours (preferably overnight).
• Chocolate ganache: heat cream and golden syrup to a simmer.
• Pour the cream over dark chocolate and wait a minute. whisk the mixture until smooth and shiny.
• Add the soft butter and stir until the butter melts.
• Pour the ganache over the cake and chill until set.
• Remove the cake from the pan and garnish with meringue kisses.
• Refrigerate for 2-3 hours to defrost and serve.