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Chocolate Mousse Cake

Author: Francois Dionot
From Chef Notes - Celebrity Chefs

Ingredients:

Cocoa Roulade Cake:

6 eggs, separated
6 ounces sugar
6 ounces cake flour
1 ounce cocoa powder, sifted with the cake flour
2 tsp vanilla
a 12″ by 18″ sheet pan

Chocolate Mousse:

12 ounces semi-sweet chocolate
9 ounces unsweetened chocolate
3 egg whites
3 ounces sugar
2 cups heavy cream
1 pkg unflavored gelatin

Recipe Properties:

Cocoa Roulade Cake:

Beat the egg yolks with 2 oz. of sugar until it reaches a ribbon consistency.

Beat egg whites until stiff, add 4 oz of sugar and beat until shiny.

Mix the yolks with the whites and sift flour and cocoa over the egg mixture. Fold to combine. Add vanilla.

Line the sheet pan with parchment paper. Pour batter onto the parchment and spread evenly. Bake for 8 to 10 minutes at 400°F.

Remove and let cool.

Chocolate Mousse:

Place chocolate in stainless steel bowl over a pan of simmering water and melt slowly.

In a small pan, mix sugar with very little water - just enough to make a wet paste. Clean sides of pan, bring to a boil and cook to the soft ball stage.

Beat egg whites to a stiff peak. Pour hot syrup into the egg whites, beating constantly until they reach room temperature.

Add 1/4 cup of water to the gelatin powder in a small ramekin and let it become a paste. Place the gelatin in a pan with one inch of simmering water; cover 2-3 minutes until the paste becomes a clear liquid.

Whip the cream to a soft peak.

Pour the gelatin into the egg mixture; fold in the melted chocolate and the whipped cream.

To prepare the Chocolate Mousse Cake:

Pour the chocolate mousse on top of the roulade cake. Spread evenly.

Refrigerate or freeze for 4 hours.

Cut out in desired shapes.