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Cobble House Bed and Breakfast
Cobble Hill, British Columbia, Canada
Chocolate Mousse Cake
Sponge: Mix eggs and sugar, and beat them up over a double boiler until body temperature. Then put it on the kitchen machine and beat until stiff. Sift flour and cocoa powder together and fold it into the batter. Add the melted butter and mix well, but do not over-mix, otherwise, you take all the air out. Put the sponge in a springform pan and bake at 310 to 325 degrees for approximately 30 to 40 minutes, depending on your oven. When the cake is cold, slice it into two 1/2-inch thick layers.
Make a sugar syrup of equal parts sugar and water, bring to a boil and let it cool. Brush the cake with this syrup. (The syrup can be flavored with Kirsch, orange juice, or creme de cocoa.)
Mousse: Melt the chocolate in sugar syrup (sugar and water). Boil water and dissolve the gelatin. Mix these two. When chocolate and gelatin start to solidify, add the whipped cream.
Put one layer of the cake in cake form, brush with the sugar syrup, put half of the mousse on cake, put other layer of the cake on top, and put the remainder of the mousse on top and level it off. Cover with plastic wrap and refrigerate for 12 hours.
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