This is a great yummi «adult» cake!
My husband want to serve this when we have friends over this weekend.
For a couple of years now, for a strange reason, I have not made it. That will not happen again 🙂
For this cake I varies the cake base from time to time.
You can crush chocolate cookies (300 grams) and add 100 grams melt butter and and press it in a springform or make a thin brownie or as I have done today, made an almond cake base ..
This recipe is for a 9″ round pan, but it’s just to double the recipe on the bottom and make 1 / 3 more mousse and it will fits a 10″ round pan.
- 3 egg whites
- 5.3 oz sugar (150 gr)
- 5.3 oz ground almonds (150 gr)
- 1/2 teaspoon baking powder
- 1/2 tablespoons potato starch
Beat the egg white to stiff peaks and continue at high speed while adding sugar.
Sift the dry ingredients in a bowl, and fold gently in to the meringue by 1/3 at the time.
345 F degrees .. about 25 minutes
- 11 oz melted chocolate (300 gr)
- 7 oz cream cheese (200 gr)
- 5 -10 drops of lemon
- 1.7 oz sugar (50 gr)
- 1 1/5 c whipping cream ( 3 dl)
- 5-6 tablespoons Baileys
Beat cheese, sugar and lemon soft fluffigt. Fold it into the whipped cream.
If you fancy white mousse swirls on top, take some of this mousse aside.
Fold in the melted chocolate that is cooled along with the Baileys.
Put cake base back in the round pan and pour in the mousse level with a spatula.
Put the cake in the fridge for 3 hours before serving.
For this mousse I choose a lighter milk chocolate, so the ba taste of Baileys wont disappears.
I show here a great tip from Wilton M1 with large coupling. I have also piping bags on a roll of 100 pieces.
Tomsann cakeart supplies !