Creativity and technique are very important to prepare anything kind of dessert. Like every difficult preparation, it’s necessary to follow several steps. I have written what are the main phases. Prepare this cake to celebrate a birthday or any anniversary: you will be successful!
Ingredients for a mould with a 20 cm of side
For the dark chocolate mousse:
- 80 ml milk
- 80 ml fresh cream
- 60 grams egg yolks
- 40 grams caster sugar
- 40 grams acacia honey
- 180 grams of 50% dark chocolate, coarsely chopped
- 320 ml fresh cream
- 6 grams isinglass in sheets
- Bitter cocoa to taste
For the wild berry jam:
- 230 grams berries
- 120 grams sugar
- 6 grams pectin
For the crunchy base:
- 30 grams puffed rice
- 110 grams melted white chocolate
- 50 grams melted butter
Start to prepare the crunchy base. Mix all the ingredients and pour them into a square ring with a side of 16 cm. Flatten and place in the freezer for at least 3 hours.
Prepare the jam with berries. Place the fruit inside a non-stick pan, pour the pectin mixed with sugar and add it to the fruit. Bring to a boil (stirring constantly) and cook for about 3-4 minutes. Let cool, strain it through a sieve and transfer the mixture in the same mold of the puffed rice base.
Place in the freezer for at least 3 hours. At this point, prepare the mousse. Put the isinglass in cold water for ten minutes. in the meantime, beat the egg yolks with honey and sugar. The mixture must be light and homogeneous. Pour the milk and 80 ml of fresh cream into a small saucepan and bring the boil. Pour over the eggs, mix well and pour into the same pot. Cook the mixture until it reaches a temperature of 85° Celsius degrees. Remove from heat and add the well-squeezed isinglass. Let it melt, add the chocolate, stir and bring the mixture to a temperature of about 35-40 Celsius degrees. Whip the cream: add a small part to the chocolate cream and stir together with a whisk. The remaining part must be added by mixing with a spatula from the bottom to the top: this step is important so the mixture doesn’t disassemble. Pour the mousse into a square silicone mold with a side of 20 cm. Then remove the crispy base and the jam from the ring, turn it upside down. The puffed rice surfaced layer has to be visible and the layer has to be immerse inside the mousse. Place in the freezer for at least 4 hours.
Unmold the cake. Sprinkle with bitter cocoa and decorate with golden sugar balls or, if you want, with other decorations. Serve at least 30 minutes after removing it from the freezer.