Not surprisingly this cake takes some doing…it requires a few different tasks…but trust me…it’s worth it!!! We’ve watched quite a few of the series Anna Olson Bakes and seen this cake made a couple of times and thought…man we really need to make that…sooooooo…here it is!
And of course this is adapted from an Anna Olson recipe.
Make the cake!
1/2 c boiling water
50 g plain chocolate chopped
1/4 c butter, cut into pieces
1 large egg
1/2 cup sugar
2 t vanilla extract
1 1/4 c plain flour
1 t baking powder
3/4 t baking soda
1/4 t salt
1/2 c hot, strong brewed coffee
Preheat the oven to 160c
Prepare the 8″ pans by lining with parchment and dust with flour.
Get that water boiling and put the chopped chocolate into a bowl and pop the butter in as well and then pour that boiling water over the chopped chocolate and butter and put to one side.
Whip the egg, sugar and vanilla until it doubles…takes a couple of minutes but whip away!
Then fold in the chocolate mixture by hand, don’t be tempted to use the mixer as it will whip out all the air that you’ve whipped in!
Sift the remaining dry ingredients over the batter and then fold in and then stir in the hot coffee…and pour yourself a cup too to enjoy!
Split evenly between two pans, pop in the oven for about 25 minutes…I’d check after 20! As per usual it’s done when a toothpick comes out clean. Let the cakes cool completely…now you’ll only be using one so you can freeze the other one of just nibble away!
Make the mousse:
3 c double cream
300g plain chocolate chopped
3 egg yolks
1/2 c sugar
1/3 c water
Whip up 1 1/2 c of the cream and chill….not you…the cream!
Heat the other 1 1/2 c of cream to just below simmering and pour it over the chopped chocolate…leave for a minute, stir, and pop to one side.
Now…this is the technical part…whip the egg yolk on high speed. Put the sugar and water in a small saucepan…boil until it reaches 250c on a jam thermometer….be patient as this takes a while!
Start whipping the egg yolks on medium in a stand mixer…now slowly and carefully pour the hot sugar down the side of the bowl to stop splashing and then whip on high until it cools to just above body temp. It should have doubled in volume.
Check the temperature of that chocolate mixture to make sure it’s about the same temperature as the egg yolk mixture.
Fold the two together…then let it cool for about 15 minutes.
Fold in the whipped cream in two separate additions.
Get a 9″ inch springform pan…I lined it with cling film to make it easier to remove and pour half the mousse into the bottom.
Very carefully…slice the layer of cake in half and place half into the mousse.
Pour the remaining mousse into the pan and then put the remaining half of cake on top and gently press it down so it’s level with the top.
Carefully wrap the whole pan in cling film and pop it in the freezer for at least 4 hours…I was patient…unbelievable I know….and left it overnight.
1/2 c water
1/2 c double cream
1/2 c cocoa
1 1/2 T gelatine powder
Bring the water, sugar and cream to a boil.
Once it’s boiling whisk in the cocoa.
Simmer for about 4-5 minutes.
Soften the gelatine with 1/4 c water and whisk into the cocoa mixture until it’s dissolved and let cool to room temp and then chill for at least 3 hours….patience is needed again!
Remove the cake from the freezer and remove from the tin. Helpful hint….use a hairdryer to gently heat the edges and pop the outside ring off.
Place the cake on a cooling rack with a baking tray underneath.
Warm the glaze slightly and slowly pour the glaze over the top and spread gently with a spatula.
Chill for an hour and then take it off the tray and place carefully onto your presentation plate….and finally…..serve it!
Enjoy…it goes really well with a chilled glass of Prosecco!