Cake "Chocolate duet"

Cake "Chocolate duet" - very delicate, airy, tasty and beautiful. Make a mousse cake according to this recipe, you will like it.

Ingredients

• For the biscuit:
• Flour - 60 g
• Cocoa powder - 20 g
• Sugar - 60 g
• Butter - 50 g + for lubrication
• Eggs - 3 pcs.
• Vanilla sugar - 1-2 teaspoons
• For the dark chocolate mousse:
• Chocolate - 150 g
• Cream, fat content not less than 30% - 300 ml
• Gelatin - 2 g
• Egg - 1 pc.
• Yolk - 1 pc.
• Sugar - 30 g
• For the white chocolate mousse:
• White chocolate - 150 g
• Cream, fat content not less than 30% - 300 ml
• Gelatin - 4 g
• Egg - 1 pc.
• Yolk - 1 pc.
• Sugar - 30 g

Directions

1. First of all, line a baking dish with a diameter of 26 centimeters with baking paper and grease with oil.
2. Break 3 eggs into a mixer bowl, add 60 grams of sugar, one teaspoon of vanilla sugar and beat at high speed until a white fluffy mass is obtained. In this case, the volume should increase by 3 times.
3. While the egg and sugar mixture is whipping, prepare the cocoa flour. Sift 60 grams of flour and 20 grams of cocoa into a bowl, mix.
4. The egg-sugar mixture is well whipped, add flour and cocoa to it in two steps. Gently mix in one direction until a homogeneous dough is obtained.
5. In the resulting biscuit dough, add 50 grams of butter. To do this, add two or three tablespoons of dough to a bowl of melted butter, mix, return to the bowl with biscuit dough and mix everything together gently.
6. We spread the dough in the prepared baking dish, leveling and bake in a preheated oven at a temperature of 180 degrees Celsius for 15-20 minutes. Readiness is checked with a wooden stick.
7. We take out the finished biscuit cake from the oven, let it cool a little, about 10 minutes, remove the form, put it on a wire rack, remove the paper and set aside.
8. Let's make chocolate mousse. Grind 150 grams of chocolate, put in a bowl and melt in a water bath, stirring all the time. We set aside.
9. 300 milliliters of cream, with a fat content of at least 30%, beat and put in the refrigerator.
10. Soak 2 grams of gelatin according to the manufacturer's instructions on the package.
11. (You can use sheet gelatin or powder, it doesn't matter.)
12. We break one egg into a bowl, add one yolk, 30 grams of sugar, mix, put in a water bath and, stirring all the time, heat to a temperature of 57 degrees Celsius. Pour into a mixing bowl and beat on high speed.
13. While the egg-sugar mixture is whipping, without wasting time, melt the soaked gelatin according to the manufacturer's instructions on the package.
14. Continuing to beat the still warm egg-sugar mixture, add the melted gelatin, continue to beat until the mass has cooled to a temperature of approximately 24 degrees Celsius.
15. Reduce the mixer speed to low and pour in the melted chocolate in a thin stream. Or stir in the chocolate by hand, of your choice.
16. We take out the whipped cream from the refrigerator and, in three steps, gently mixing in one direction, mix the cream into the chocolate mixture.
17. In a detachable form, with a diameter of 26 centimeters, put the biscuit cake, put the prepared chocolate mousse on the cake, level it and send it to the freezer.
18. Prepare white chocolate mousse. Grind 150 grams of white chocolate, put in a bowl and melt in a water bath, stirring all the time. We set aside. 300 milliliters of cream, with a fat content of at least 30%, beat and put in the refrigerator. Soak 4 grams of gelatin according to the manufacturer's instructions on the package.
19. We break one egg into a bowl, add one yolk, 30 grams of sugar, mix, put in a water bath and, stirring all the time, heat to a temperature of 57 degrees Celsius. Pour into a mixing bowl and beat on high speed. While the egg-sugar mixture is whipping, without wasting time, melt the soaked gelatin according to the manufacturer's instructions on the package.
20. While still beating the still warm egg-sugar mixture, add the melted gelatin. Continue whisking until the mass cools to a temperature of approximately 24 degrees Celsius. Reduce the mixer speed to low and slowly pour in the melted white chocolate. Or stir in the chocolate by hand, of your choice.
21. We take out the whipped cream from the refrigerator and, in three steps, gently mixing in one direction, mix the cream into the chocolate mixture.
22. We take out the form from the freezer, spread the white chocolate mousse on top of the dark chocolate mousse, level it, put it in the refrigerator for at least 10 hours.
23. After 10 hours, we take the cake out of the refrigerator, cut it along the edge of the mold with a very sharp knife, decorate it according to our mood and imagination. We sprinkle the cake with cocoa powder.
24. We shift the cake to a dish, trim the sides.
25. We serve a very tasty, airy, delicate and beautiful cake "Chocolate Duet" to the festive table.