3/2/2015 Chocolate Strawberry Mousse Cake Recipe : Food Network

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Prep:Cook:

Total Time:7 hr

30 min6 hr 30 min

Yield: 1 cakeLevel: Advanced

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Chocolate Strawberry Mousse Cake⋆ ⋆ ⋆ ⋆ ⋆

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Cooking Live (/shows/cookinglive.html)Chocolate (/shows/cookinglive/98series/chocolate.html)

Recipe courtesy Marcel Desaulniers

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IngredientsChocolate Cake:

1/2 pound unsalted butter (2

DirectionsLightly coat the insides of 3 (9 by 1 1/2inch) cake pans(http://www.foodterms.com/encyclopedia/cakepans/index.html) withmelted butter. Line each pan with parchment paper, then lightly coat

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1/2 pound unsalted butter (2tablespoons melted)

8 ounces semisweet chocolate,broken into 1/2ounce pieces

8 egg yolks

3/4 cup granulated sugar

4 egg whites

Chocolate StrawberryMousse:

2 pints strawberries, stemsremoved

16 ounces semisweet chocolate,broken into 1/2ounce pieces

4 ounces white chocolate(http://www.foodterms.com/encyclopedia/white

chocolate/index.html), broken into1/2ounce pieces

6 egg whites

2 tablespoons granulated sugar(http://www.foodterms.com/encyclopedia/sugar/index.html)

1 cup heavy cream

Semisweet Chocolate Ganache,recipe follows

Semisweet Chocolate(http://www.foodterms.com/encyclopedia/chocolate/index.html)Ganache:

1 cup heavy cream

2 tablespoons unsalted butter(http://www.foodterms.com/encyclopedia/butter/index.html)

2 tablespoons granulated sugar

12 ounces semisweet chocolate,broken into 1/2 ounce pieces

melted butter. Line each pan with parchment paper, then lightly coatthe parchment with more melted butter. Set aside.

Preheat the oven to 325 degrees F.

Heat 1inch of water in the bottom half of a double boiler over mediumheat. Place remaining butter and 8 ounces semisweet chocolate inthe top half of the double boiler(http://www.foodterms.com/encyclopedia/doubleboiler/index.html).Tightly cover the top with film wrap. Allow to heat for 10 to 12minutes. Remove from heat, stir until smooth, and hold at roomtemperature.

Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer(http://www.foodterms.com/encyclopedia/mixer/index.html) fitted witha paddle. Beat on high until slightly thickened and lemoncolored,about 4 minutes. Scrape down the sides of the bowl and beat on highfor an additional 2 minutes.

While the egg(http://www.foodterms.com/encyclopedia/eggs/index.html) yolks arebeating, whisk 4 egg whites in a large stainless steel bowl until stiffbut not dry, about 3 to 4 minutes. Using a rubber spatula, fold themelted chocolate mixture into the beaten egg yolk mixture. Add aquarter of the beaten egg whites and stir to incorporate, then gentlyfold in the remaining egg whites. Divide the batter(http://www.foodterms.com/encyclopedia/batter/index.html) betweenthe prepared pans, spreading evenly, and bake in the preheated ovenuntil a toothpick inserted in the center comes out clean, about 25 to30 minutes. Remove the cakes from the oven and allow to cool in thepans for 15 minutes. (During baking, the surface of the cakes willform a crust; this crust(http://www.foodterms.com/encyclopedia/crust/index.html) willnormally collapse when the cakes are removed from the oven.) Invert1 of the cakes(http://www.foodterms.com/encyclopedia/cake/index.html) onto thebottom of a springform pan. Invert the other 2 cakes onto cakecircles. Remove the parchment paper and refrigerate cakes for 30minutes.

To prepare the chocolate and strawberry mousse(http://www.foodterms.com/encyclopedia/mousse/index.html), reservethe 12 bestlooking strawberries to decorate the top of the cake. In afood processor (http://www.foodterms.com/encyclopedia/foodprocessor/index.html) fitted with a metal blade, puree 4 ounces ofstrawberries (12 mediumsized berries should yield 1/2 cup of puree).Set aside until needed. Refrigerate the remaining berries until needed(that includes the 12 berries for decoration) Heat 1inch of water in thebottom half of a double boiler over medium heat. Place 16 ouncessemisweet chocolate, the white chocolate and the strawberry puree in

3/2/2015 Chocolate Strawberry Mousse Cake Recipe : Food Network

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semisweet chocolate, the white chocolate and the strawberry puree inthe top half of the double boiler. Tightly cover the top with film wrap.Allow to heat for 12 to 14 minutes. Remove from the heat and stiruntil smooth. Transfer to a stainless steel bowl, using a rubberspatula to remove all of the melted chocolate mixture. Keep at roomtemperature until needed. In the bowl of an electric mixer fitted with aballoon whip, whisk the 6 egg whites on high until soft peaks form,about 2 minutes. Continue to whisk(http://www.foodterms.com/encyclopedia/whisk/index.html) on highwhile gradually adding 2 tablespoons sugar. Whisk until stiff but notdry, about 30 seconds. Set aside at room temperature until needed.

Using a handheld whisk, whip the heavy cream(http://www.foodterms.com/encyclopedia/cream/index.html) in a wellchilled stainless steel bowl until stiff. Fold a quarter of the egg whitesinto the melted chocolate mixture, then fold in the whipped cream(http://www.foodterms.com/encyclopedia/cream/index.html). Now foldin the remaining egg whites. Set aside at room temperature untilneeded.

Assemble the springform pan(http://www.foodterms.com/encyclopedia/springformpan/index.html).Spread 1/2 cup of chocolate strawberry(http://www.foodterms.com/encyclopedia/strawberry/index.html)mousse onto the cake layer in the assembled springform pan.Arrange 1/2 the amount of reserved strawberries (not including the 12for decoration), stem side down, into the mousse. The berries shouldbe arranged in 2 rings: the first ring being 3/4inch from the outsideedge of the cake, and the second, inside ring, 3/4inch away from thefirst. Distribute 3 cups of mousse over the berries, being careful tokeep the berries in position. Holding the pan by the top rim, gently butfirmly tap the bottom of the pan 2 to 3 times on your work surface(this will eliminate air pockets). Position a cake layer on top of themousse, then repeat the process used on the first cake layer (1/2 cupmousse, remaining strawberries(http://www.foodterms.com/encyclopedia/strawberry/index.html), and3 more cups mousse). Top the mousse with the remaining cake layerand gently press into position. Refrigerate the cake for 2 hours (do notfreeze).

Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1hour. Keep the remaining ganache at room temperature until needed.

Remove the sides from the springform pan (do not remove the bottomof the pan from the cake; this will make it easier to handle later). Usea cake spatula(http://www.foodterms.com/encyclopedia/spatula/index.html) tosmooth and fill in the sides of the cake with 2 to 3 tablespoons ofroomtemperature ganache(http://www.foodterms.com/encyclopedia/ganache/index.html). Evenlyspread the remaining amount of this ganache over the top and sides

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spread the remaining amount of this ganache over the top and sidesof the cake. Refrigerate the cake for 1 hour.

Transfer the chilled cup of ganache to a pastry bag(http://www.foodterms.com/encyclopedia/pastrybag/index.html) fittedwith a largesized star tip. Remove the cake from the refrigerator.Pipe a circle of 12 evenly spaced stars along the outside edge of thetop of the cake. Place a strawberry, stem side down, into eachganache star. Refrigerate the cake for 30 minutes.

Cut the cake with a serrated slicer, heating the blade of the slicerunder hot running water before making each slice. Allow the slices tocome to room temperature for 20 to 30 minutes before serving.

Heat the heavy cream, butter, and sugar in a 2 1/2quart saucepan(http://www.foodterms.com/encyclopedia/saucepan/index.html) overmediumhigh heat. When hot, stir to dissolve the sugar. Bring themixture to a boil. Place the chocolate in a stainless steel bowl. Pourthe boiling cream over the chocolate and allow to stand for 5 minutes.Stir until smooth. Allow to cool to room temperature.

Yield: 2 cups

Recipe courtesy Marcel Desaulniers

CATEGORIES:Chocolate (/topics/chocolatecheesecakerecipes.html), Dessert(/topics/bakedapplerecipes.html), Cake (/topics/coconutcakerecipes.html)View All

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Yvette Kuuipo 405 days ago

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I absolutely LOVE this cake and it is always a huge hit whenever I make it. You do need topay special attention to working the yolks. I also omit adding the sugar the recipe calls for.

ellencgreenberg 637 days ago

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My cake is chilling now, awaiting its ganache coating. I was concerned about the commentregarding the mouse being very thin. My mousse was very firm. I think you need to make surethe chocolate is cool and the cream is stiff before you fold the mousse together.Also, I had large strawberries so after I spread the mouse I needed to trim some of thestrawberries so they would be even with the mousse. I can't wait to try this tonight!

JENNIFER L. 711 days ago

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This cake is a lot of work but so decadent and chocolatey. It was a HUGE hit. The Cake partwas a little hard to work with and mine ripped but not a huge deal. The ganache made it lookfine. The only thing different I did was line my spring form pan with waxed paper to assemble

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fine. The only thing different I did was line my spring form pan with waxed paper to assemblethe layers.

Mola01 1338 days ago

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This is my go to cake for any important event. I have used rasberries or blackberries with equalsuccess. When I do not have white chocolate I have used milk chocolate without problems.Pay special attention to chilling phases as my only failure was a cake collapse due to notchilling long enough.

Fenny L. 2038 days ago

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I don't bake...actually, I barely cook (haha) but I made this for a birthday this past weekendand it was awesome! The directions were easy to follow and the recipe, while complicated,wasn't difficult or crazy! A few things though:

1) when spreading the mousse on the cake let it run to the springform pan. Once you put it inthe fridge, the mousse firms up and it won't be runny at all! This way, you can use a lot lessganache on the sides (I didn't let the mousse run all the way to the edge I thought it wassupposed to remain within the circles of strawberries...so the end result was that I had these"canals" that I had to fill in with ganache which made it too rich).

2) The cake is perfect (and yes, it's flourless), but I found (and even my husband, who has ahuge sweet tooth) found the mousse and the ganache to be a little too sweet. I recommend notputting any sugar in the mousse or the ganache. It still sets and works beautifully and it's atouch less sweet.

3) I used the silicon cake pans, and I found that I didn't really need to line those pans with theparchment paper...as long as you use plenty of butter to oil them first. Also, after the cakes areput in the fridge for 30min, they may seem really hard. Worry not once you put the mousse onthem they soften back up and the consistancy is *perfect*.

4) Good luck to everyone...I will say, I loved loved loved this recipe! For a nonbaker/noncooker...I was surprised how well this came out and how easy it was to make! Lots of stepsbut none of it hard!!!

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Charissa S. 2426 days ago

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I made a couple of these cakes as the grooms' cakes at a friend's wedding. While they take agood bit of work, the results are absolutely showstopping. The two cakes disappeared quicklyand I had total strangers at the wedding hunting me down to rave about the cake.

Leslie L. 2597 days ago

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I made this for my friends bday. I made two of them. I wanted to test it out first to see if it wasreally that difficult. They most time consuming part is melting all the chocolate. I melted itcarefully in the microwave and that worked out well. The trick is to make sure everything ischilled when you are putting the cake together. If you don't give yourself enough time for themousse to set, icing the rest of the cake is a nightmare. Also, I put the icing on in two steps. Ifirst did the top and filled in around the sides. I let it chill for 30 minutes. And then, finished thesides, so they were nice and smooth. Also, make sure to cut it with a very hot knife and cutsmall pieces. They cake is pretty much all chocolate and very rich. To counterbalance all thechocolate I put a lot more strawberries in the layers then what the recipe recommends.ENJOY!!!

Shelby C. 2793 days ago

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I really liked it after we made it.........cause I thought that it would be really fun to make it....butit wasn't as fun, it was kind of fun. Although.........I really like the flavor!!!!

jean m. 3037 days ago

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made this just to try it one day for something new i didnt even get a piece it was gone!!everyone loved it im glad i have something new to make for the holidays

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bobby s. 3219 days ago

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This cake you have to be a good cook to do this cake!

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