Chokladmousse cake with strawberries

09/11/2014 08:21

Baked this ckokladmousse cake for our beloved bestefar (grandfather) who has Birthday a couple of weeks ago. Hip hip hurray! ...

strawberries
cakebase:
100g digestive biscuits
100 grams Meryland chocolate biscuits cookies
50 grams of butter
1/4 teaspoon salt
Mousse:
2 cups whipping cream
180 grams of vanilla Kesella
2 tablespoons cocoa
50 grams of melted chocolate
3.5 tsp gelatine powder
3 tablespoons sugar
1 teaspoon vanilla extract

ganache:
2 cups whipping cream
180 grams of dark chocolate
2 tablespoons sugar
50 grams white chocolate

Here's how: Start by crumbling the biscuit in a bowl. It is enough if you do it with your fingers so you will not have just crumbs, but also some larger pieces biscuits that gives the bottom a little better texture. Mix the salt into the biscuits. Melt the butter and let it cool a bit before mixing it with the biscuits. Mix and press out  in a mold with removable edges of about 20cm in diameter. Put in the fridge for an hour. Meanwhile, clean the strawberries and allow to dry on paper. Share some of them in  two in order to place them at the edge of the pan. I choose the finest ones for that and try to have them at the same size as they will appear on the outside of the cake. Then fill with whole strawberries over whole biscuit base. Now, start with the mousse by sprinkle gelatin powder over 4 tablespoons water in a small bowl and let stand for about 6 minutes. After 6 min, melt it over a water bath. Whip the cream and add the sugar when you start to get a nice, solid consistans. Whisk set to very low speed: Kesella, the molten rinsed chocolate and cocoa. Add the gelatin by pouring in a thin stream and mix well. Pour the mousse over strawberries and place the mold in the refrigerator for about 1 hour. The cake is topped with ganachen that you make by melting the dark chocolate in a saucepan. In a separate saucepan, boil the cream and sugar that you pour over the melted dark chocolate. Mix it gently and  pour ganachen evenly over cake. Garnish with a little grated white chocolate. I made a rose in sugar paste to give the cake a little more feeling.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden