Mousse cake

A mousse cake is a decadent and airy dessert that features layers of smooth mousse and often a base like a sponge cake or a biscuit crust. It's perfect for special occasions or as a luxurious treat. Here’s a basic recipe for a classic chocolate mousse cake with a rich chocolate mousse and a light sponge base:

Ingredients

For the Sponge Cake:

• 4 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ¼ cup cocoa powder
• ¼ teaspoon salt
• 1 tablespoon unsalted butter, melted (for greasing)

For the Chocolate Mousse:

• 7 ounces (200g) bittersweet or semisweet chocolate, chopped
• 1 cup heavy cream
• 3 large egg yolks
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large egg whites
• ¼ teaspoon cream of tartar (optional)

For the Ganache (optional):

• 6 ounces (170g) bittersweet chocolate, chopped
• ½ cup heavy cream

For Decoration (optional):

• Whipped cream
• Chocolate shavings or curls
• Fresh berries

Instructions

1. Prepare the Sponge Cake:

   • Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
   • In a large bowl, beat the eggs and sugar together until thick and pale.
   • Mix in the vanilla extract.
   • In a separate bowl, sift together the flour, cocoa powder, and salt.
   • Gently fold the dry ingredients into the egg mixture until just combined.
   • Pour the batter into the prepared pan and smooth the top.
   • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

2. Prepare the Chocolate Mousse:

   • Melt the chopped chocolate over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Let it cool slightly.
   • In a medium bowl, whip the heavy cream until soft peaks form. Refrigerate.
   • In a separate bowl, whisk the egg yolks and sugar until pale and thick.
   • Fold the melted chocolate into the egg yolk mixture until well combined.
   • Gently fold in the whipped cream until smooth.
   • In another clean bowl, whip the egg whites with the cream of tartar (if using) until stiff peaks form.
   • Gently fold the egg whites into the mousse mixture until fully incorporated. Be careful not to deflate the mixture.

3. Assemble the Cake:

   • Place the cooled sponge cake in the bottom of an 8-inch springform pan.
   • Spread the chocolate mousse evenly over the sponge cake.
   • Refrigerate for at least 4 hours or overnight to set.

4. Prepare the Ganache (optional):

   • Heat the heavy cream in a small saucepan until it begins to simmer.
   • Pour the hot cream over the chopped chocolate and let it sit for a few minutes.
   • Stir until the chocolate is completely melted and smooth.
   • Let the ganache cool slightly, then pour over the set mousse cake, spreading evenly.

5. Decorate (optional):

   • Garnish the cake with whipped cream, chocolate shavings, or fresh berries as desired.

6. Serve:

   • Carefully remove the sides of the springform pan before serving.
   • Slice and enjoy your indulgent mousse cake!

This mousse cake is rich and creamy with a light and airy texture, making it a perfect dessert for any celebration. Enjoy!