Total Time: 16h 45 min
Prep: 20 min
Baking: 25 min
Chilling: 16 h
Yield: 16 servings
Level: medium
Ingredients
Prep: 20 min
Baking: 25 min
Chilling: 16 h
Yield: 16 servings
Level: medium
Ingredients
Pound cake
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Chocolate mousse
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Directions:
Chocolate mousse:
Pound cake:
Chocolate mousse:
Finishing:
Chocolate mousse:
- Warm heavy whipping cream.
- Incorporate cocoa powder and sugar.
- Warm and stir the mixture with a wire whisk until completely blended.
- Cover and cool the mixture 12 hours in the refrigerator.
Pound cake:
- Preheat oven to 350 degrees F (180 degrees C).
- Sift flour with the baking powder and salt.
- Place the egg yolks and 1 cup of the sugar in the bowl.
- Beat on high speed until they are thick, fluffy and almost white colored.
- Sift progressively and slowly the flour mixture over the beaten egg yolks.
- Gently fold with a wire whisk or rubber spatula the flour into the egg yolk batter.
- In a clean bowl, with the whisk attachment, whip the egg whites until stiff.
- Add beaten white eggs into mixture and fold just until incorporated.
- Line the bottom and sides of the baking pan with baking paper.
- Pour on half of the mixture into the baking pan.
- Bake about 25-30 minutes until the toothpick inserted at the center comes out clean.
- Allow to cool the cake.
Chocolate mousse:
- Remove the whipped cream mixture from the fridge and let it stand at room temperature.
- Dissolve unflavored gelatin in 2/3 cup of warm water.
- With an electric hand mixer attachment, beat cream. Start slowly. If you set it on high speed at first, you'll have cream all over the place.
- As the cream thickens, turn the speed up. As it gets foamier pour progressively and slowly the gelatin over the whipped cream.
- Keep beating the mixture until gelatin is well incorporated. To avoid lumps, dissolved gelatin and cream need to have the same temperature.
- Remember: do not beat too much, the cream will lose volume, then clump and separate.
Finishing:
- Cut horizontally the pound cake into two equal layers.
- Spread one half of the cream mixture into a cake layer and cover with the second cake layer.
- Top with the second half of the cream mixture.
- With a bread knife make small random wavy motions on the top.
- Chill the cake at least 4 h.
- Cut the cake into medium square and enjoy.