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When I say Queen of all Cakes I mean that this Chocolate Mousse Cake is one of the best cakes I’ve ever made. Of course you take in the equation the quality of the ingredients, hence Lindt chocolate is one the best brands in the world. But, however, even if you’re using some other chocolate I think that this cake would turn out just fine.

I made this cake as a birthday surprise for my partner. It took me lots of hours to make it but it was worth it. My partner loved it, and the guests that came to his birthday party were impressed.

The cake pieces were served with decorative spoons that were filled with Lindt milk chocolate ganache, for better presentation. You can decorate the spoons however you want. I used sprinkles, but you can put shredded coconut, nuts, white chocolate, marshmallows, crushed candy, dried herbs and flowers, etc.

The cake base is made from a brownie recipe, because I wanted it to be more chewy. I used 85% cocoa dark chocolate, which turned out to be very strong and almost bitter in taste, so next time I’m making this cake base I will definitely use less dark chocolate (maximum 75% cocoa). Also, if you’re not that big fan of extra dark chocolate, for the dark chocolate mousse layer use chocolate with maximum 75% cocoa.

This cake has lots of steps and can seem to be very complicated to make, but if you’re well organized and read the recipe thoroughly before you start making the cake, I think that you wouldn’t have any problem. After all, some little more effort is worth it for having the opportunity to taste this decadent chocolaty cake.

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Lindt Chocolate Mousse Cake
Lindt Chocolate
Lindt Dark Chocolate
Lindt Dark Chocolate
Lindt White Chocolate
Lindt White Chocolate
Lindt Milk Chocolate
Lindt Milk Chocolate
Lindt Chocolate
Lindt Chocolate Mousse Cake
Lindt Chocolate Mousse Cake
Lindt Chocolate Mousse Cake
Lindt Lindor Milk Chocolate Truffles
Lindt Lindor Milk Chocolate Truffles
Lindt Chocolate spoons

Ingredients:

Cake Base:

160 g dark chocolate (70 – 85% cocoa)
80 g butter (softened)
180 g sugar
4 eggs
50 g all purpose flour
50 g cocoa powder
1 shot of espresso

Gelatin Mass:

15 g gelatin powder
80 ml lukewarm water

Dark Chocolate Mousse:

3 egg yolks
1 egg
45 g sugar
30 ml water
1/3 gelatin mass
240 g dark Lindt chocolate (75 – 85% cocoa)
200 g heavy cream

Milk Chocolate Mousse:

3 egg yolks
1 egg
45 g sugar
30 ml water
1/3 gelatin mass
240 g milk Lindt chocolate
200 g heavy cream

White Chocolate Mousse:

3 egg yolks
1 egg
45 g sugar
30 ml water
1/3 gelatin mass
240 g white Lindt chocolate
200 g heavy cream

Chocolate Ganache:

300 g milk Lindt chocolate
300 ml heavy cream

Directions:

1.First you start making the cake base. Preheat the oven to 175 Β°C/350 F. Line the base of a 28 cm/11 inch springform pan and grease the sides with butter

Springform Pan
Springform Pan

2. Make an espresso and set aside to cool. Melt the chocolate on a double – boiler, until the mixture is smooth and uniform. Remove from heat and set aside to cool

3. Mix butter and sugar with electric mixer in a bowl until it’s pale and thick. Add eggs gradually in the mixture. Mix well after each addition

4. Sift flour and cocoa in the mixture, add espresso and fold gently with a whisk or a spoon. Add melted chocolate and mix well until uniform

Nesting Bowls
Nesting Bowls

5. Pour the batter in the springform pan, flatten the surface, place the pan in the oven and bake for about 25 minutes

6. After the cake base is baked, let it cool on a room temperature. Release the ring from the pan and cut the head of the cake with serrated knife, so the top of the cake is flat

7. Wash the ring of the pan and place it again around the cake base

8. Prepare the gelatin mass by mixing the lukewarm water with the powdered gelatin. Leave the mixture in the fridge

9. For the dark chocolate mousse, first you whisk the heavy cream until you get soft peaks. Keep it in the fridge

10. Melt dark chocolate on a double – boiler. Once the chocolate has melted, turn off the heat and leave the bowl on the double – boiler to keep the chocolate warm

11. Put egg yolks, egg, sugar and water in a stainless steel or glass bowl and whisk until uniform. Place the bowl on a double – boiler and heat gently (low – medium fire), while mixing all along with an electric mixer on low – medium speed or a whisk until the mixture begins to thicken. This may take a while, but don’t forget to mix all the time, otherwise the eggs will coagulate and become like scrambled eggs. Once the desired consistency is reached, take the mixer bowl out of the double – boiler and whip on high speed for few minutes, until the egg mixture cools

12. In the meantime, melt one third of the gelatin mass on low heat and remove the melted chocolate from the hot steam. Add the melted gelatin mass to the egg mixture and mix a little. Add the warm chocolate and mix until uniform. Remove the heavy cream from the fridge and fold in the chocolate mixture in three parts with a spoon

13. Pour the mixture into the ring over the cake base. Give it a little shake to flatten the mousse and keep it in the freezer for about an hour or two

14. For the milk chocolate and white chocolate mousse the procedure is the same, only you use different kinds of chocolate. Before adding every new layer make sure that the previous one is hard enough, so that the layers won’t mix. After the mousse is hard, remove the ring and put the cake on a serving plate

15. For glazing the cake I used chocolate ganache. I recommend using milk chocolate and good quality heavy cream. Put the heavy cream in a pan and heat it on the stove until it starts boiling. Remove from heat and pour it over the milk chocolate pieces. Wait a little bit until the chocolate start melting. Stir with a whisk until smooth. Let the ganache cool to room temperature

16. Pour the ganache over the cake, first pour in center, then slowly but steadily pour around edges, allowing ganache to drip down the sides and cover the cake. Before the ganache hardens, put Lindt Chocolate Truffles on the edges of the cake, so every piece would have one truffle

17. I left little part of the ganache to fill decorative spoons for serving the cake. Decorate the spoons with sprinkles or anything else you have in mind before the ganache hardens.

Bon AppΓ©tit

Lindt Chocolate Mousse Cake


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