This dessert is a harmonious blend of rich cocoa goodness and delicate creaminess, creating a masterpiece that’s as heavenly on the palate as it is on the eyes. Experience the symphony of flavors as you savor each bite of this exquisite creation. Elevate your dessert game with this heavenly treat — a true celebration for your taste buds!
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Ingredients:
For the Cake Base:
- Eggs — 2 pieces
- Sugar — 3 tbsp
- Cocoa Powder — 1 tbsp
- All-Purpose Flour — 2 tbsp
- Melted Butter — 1 tbsp
For the White Mousse:
- Egg Whites — 3 pieces
- Room Temperature Butter — 3 tbsp
- Heavy Cream (33-35%) — 200 ml
- White Chocolate — 100 g
- Powdered Gelatin (6 g) — 1 tsp
For the Chocolate Mousse:
- Egg Whites — 3 pieces
- Room Temperature Butter — 3 tbsp
- Heavy Cream (33-35%) — 200 ml
- Dark Chocolate — 100 g
- Sugar — 2 tbsp
- Powdered Gelatin — 1 tsp
Instructions:
- Prepare the Base: Sift flour with cocoa powder, set aside. Whisk eggs with sugar until thick foam. Gently fold in the flour-cocoa mixture to maintain the airiness. Gradually add melted and slightly cooled butter.
- Bake the Base: Line the bottom of a removable form with baking paper, pour in the prepared batter, and bake in a preheated oven at 180°C (356°F) for 10-15 minutes. Allow the finished base to cool slightly in the form, then remove and let it cool completely on a rack.
- Prepare the Cake Assembly Form: Place the bottom cake layer into the form. Cut a strip of baking paper, slightly higher than the form’s sides, and place it inside the form along the edges, letting it slightly protrude. The neater you do this, the smoother your cake will be.
- Soak Gelatin: Meanwhile, soak the gelatin in cold water.
- Prepare White Mousse: Beat room temperature butter with cream until smooth. Separately, beat egg whites until stiff peaks form. Melt white chocolate over a water bath, add soaked gelatin, stir until homogeneous. Remove from heat, let it cool slightly, then add it carefully to the creamed butter. Mix well. Gradually and very gently fold in the whipped egg whites. Pour the entire mixture onto the base in the prepared form. Tap the form on the table a few times to level the surface. Chill in the refrigerator for 40-60 minutes until set.
- Prepare Chocolate Mousse: Once the white layer is completely set, repeat the same steps with the chocolate layer (steps 4-5). Soak the gelatin first, then beat butter with sugar, incorporate cream, and whip. Melt dark chocolate, add soaked gelatin, stir until slightly cooled. Add the chocolate mixture gently to the white mousse. Mix well. Gradually and very gently fold in the whipped egg whites. Pour the entire mixture onto the white mousse in the form. Try not to spill over the edges. Chill in the refrigerator for an additional 40-60 minutes.
- Final Touch: Optionally, pour a mirror glaze over the finished cake without removing it from the form. Decorate with your favorite fruits and berries.
