Flourless Chocolate Cake Layer:
unsalted butter – ½ cup
vanilla extract – 1½ tsp
large eggs, separated – 4
light brown sugar – 1/3 cup
1. Preheat oven to 325 F. Prepare a 9″ springform pan by
greasing the sides and base of the pan with butter.
2. Place chocolate and butter in a large heatproof bowl. Prepare a double boiler by filling a saucepan with 1″ of water and setting it over low heat on the stove. Set the bowl of chocolate-butter mixture over the pan and allow it to melt slowly, stirring often. Remove melted chocolate from heat and allow it to cool for about 5 minutes. Add in the vanilla and egg yolks and beat until well combined.
3. With an electric beater beat egg whites and salt until its foamy. Sprinkle in about ½ of the brown sugar and beat until combined. Add the rest of the brown sugar and whisk to soft peaks. We should get soft peaks when the beaters are lifted. Do not overbeat.
4. Gently fold 1/3rd of the egg whites into the chocolate mixture. Fold in remaining egg whites. Be careful not to deflate the egg whites. Pour batter into the prepared pan. Bake for 15-18 minutes. The cake will have risen, the edges will look set, and the center will spring back when touched. Set aside to cool for one hour or until completely cooled. Once cooled, the cake will sink down in the center.
EGGLESS CHOCOLATE MOUSSE:
cold water – 1 tbsp
boiling water – 2 tbsp
granulated sugar – ½ cup
Cocoa powder (dark) – ¼ cup
fresh cream – 1 ½ cups
vanilla essence – 1 tsp
Stir together sugar and cocoa in medium bowl; add the fresh cream mixture and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well combined.
Pour this mixture on top of our cooled cake and refrigerate for about 30 minutes
Eggless White Chocolate Strawberry Mousse: (you can add your own flavours )
water – 1 tbsp
unflavored gelatin – 1 tsp
strawberries – 16 ounces
sugar – 2-3 tbsp
white chocolate, finely chopped – 6 ounces
fresh cream – 1 ½ cups
Pour water into a small bowl. Sprinkle gelatin over top and set aside for 5 minutes to bloom.
Put strawberries into a blender, add some water and make puree out of it. Add very less water so that we get a thick strawberry puree.
Pour strawberry juice into a small saucepan.
Add sugar. Bring to a boil over medium heat. Continue to boil, stirring often until the juice reduces to 1/2 cup, about 5 minutes.
Remove from heat and add the bloomed gelatin. Stir until the gelatin is dissolved.
Put chopped white chocolate into a large bowl. Pour hot juice over chocolate. Allow to sit for 3 minutes. Stir until it’s melted and becomes completely smooth.
Whisk fresh cream and whipping powder to soft peaks. Whisk 1/3rd of the whipped cream into the white chocolate mixture. Gently fold in the remaining whipped cream until light and fluffy.
Remove from refrigerator. Run a thin knife or offset spatula around the edge of the pan. Release the latch on the pan and carefully remove the metal ring from the cake.
Since the top 2 layers are mousse, it melts very quickly. So take it out from the refrigerator only when it’s time to serve.