Chocolate mousse cake with mirror glaze

My favorite chocolate mousse cake with mirror glaze. Cake composition: white chocolate mousse, brownie with almonds, cherry confit with cognac and mirror glaze. Try to make a mousse cake at home and you! This is not only a very beautiful and fashionable cake, but also the most delicious dessert I have ever tasted.

Ingredients

• For the almond brownie:
• Butter - 90 g
• Almond flour - 30 g
• Wheat flour - 50 g
• Sugar - 90 g
• Dark chocolate - 90 g
• Chicken eggs - 90 g
• For cherry confit with cognac:
• Frozen cherries - 250 g
• Water - 36 ml
• Gelatin - 6 g
• Cognac - 20 ml
• Sugar - 65 g
• Lemon juice - 1 tsp
• For the white chocolate mousse:
• Water - 60 ml
• Gelatin - 10 g
• Chicken yolks - 36 g
• Sugar - 20 g
• Vanilla sugar - 2 tsp
• Cream 26% - 400 ml
• White chocolate - 85 g
• For decoration:
• Mirror glaze

Directions

1. Gelatin (6 g) pour cold water (36 g).
2. Leave the gelatin aside so that it can swell for 40-60 minutes.
3. To prepare chocolate brownie, melt butter (90 g) and dark chocolate (90 g) in a water bath. The languishing should be very slow, the temperature of the chocolate should be no more than 40 degrees.
4. We beat the eggs.
5. We measure out 90 g of eggs and add to the chocolate.
6. Pour granulated sugar (90 g).
7. We also send almond (30 g) and wheat flour (50 g) there. We mix.
8. We heat the oven to 160 degrees. Lubricate a baking dish (diameter - 20 cm) with butter and pour the brownie dough into it.
9. Put the brownies in the oven for 25-30 minutes. After 25 minutes, check the readiness with a skewer.
10. For the cherry confit, heat the saucepan over medium-low heat. We send freshly frozen pitted cherries (250 g) and sugar (65 g) there. Stir and heat until the sugar is completely dissolved, then cook for another 2 minutes.
11. We interrupt the cherries lightly with a blender, remove from heat and add cognac (20 g).
12. Squeeze out lemon juice (1 teaspoon).
13. Let cool to 85 degrees and add the swollen gelatin. Mix thoroughly.
14. Pour the cherry confit into a mold (diameter - 20 cm) and send it to the refrigerator.
15. Let's start making white chocolate mousse. Gelatin (10 g) pour cold water (60 ml). Mix everything and leave to swell.
16. We send confectionery cream (150 g) to a saucepan and heat it up to 75 degrees.
17. Mix eggs (36 g) with sugar (20 g) and vanilla sugar (5 g). We mix.
18. Pour 1 tbsp into the egg mixture. a spoonful of cream and mix. Add 1 more tbsp. spoon and mix.
19. We put the cream back on the fire and heat it to 85 degrees.
20. Pour the egg mixture into the cream. Leave on fire for another 10 seconds.
21. Add white chocolate (85 g) to the thick mass. Stir until chocolate is completely melted.
22. Add gelatin and beat with a blender.
23. Confectionery cream (250 g) whip until fluffy.
24. Mix cream with custard.
25. Fill a silicone mold with a diameter of 22 cm with white chocolate mousse - a layer of 0.5 cm. Distribute evenly and send to freeze for 4-5 minutes.
26. After 27 minutes, remove the brownies from the oven, cool and remove from the mold.
27. When the first layer of white chocolate mousse has hardened, put the chocolate brownie on top of it.
28. Pour white mousse again (reserve part of the mousse for the third layer) and freeze for 5 minutes.
29. We put the cherry confit on the frozen mass and pour the remaining mousse. Level the surface with a silicone spatula. We put the chocolate cake with cherries in the refrigerator overnight (6-8 hours).
30. Mousse cake with cherry confit is ready.
31. Pour icing over mousse chocolate cake.
32. Enjoy your meal!