Nesquik mousse cake with white chocolate
Ness and White Chocolate Mousse Cake - A Delicacy for Coffee and Chocolate Lovers
If you are looking for a dessert that impresses both in appearance and taste, you have found the perfect recipe! The Ness and white chocolate mousse cake is not only a delight for the taste buds but also brings a touch of nostalgia, reminiscent of festive New Year meals. This refined cake combines the rich flavors of coffee, chocolate, and nuts, making it ideal for lovers of these ingredients.
Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 5-6 hours (overnight is ideal)
Servings: 10-12
Ingredients
For the cocoa base (26 cm pan):
- 5 eggs
- 5 tablespoons sugar (approximately 150 g)
- 3 tablespoons flour
- 2 tablespoons cocoa
For the Ness foam cream:
- 2 egg yolks
- 30 g sugar
- 200 g white chocolate
- 50 ml ness (instant coffee)
- 200 g whipped cream
- 6 g gelatin (3 sheets)
For the chocolate mousse:
- 150 g dark chocolate (70% or 55% cocoa) or milk chocolate
- 200 g liquid cream
- 4 g gelatin (2 sheets)
For the almond crunch:
- 150 g finely chopped almonds
- 80 g granulated sugar
- 1 tablespoon water
For the syrup:
- 200 ml water
- 250 g sugar
- 50 ml rum
Decoration:
- Almond flakes
- 150 g whipped cream
- Marzipan or nuts for garnish
Preparing the Cake
Step 1: Preparing the Base
1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the bowls used are clean and free of grease, so the egg whites can whip well.
2. Whipping the egg whites: Beat the egg whites until frothy with a mixer, adding the sugar tablespoon by tablespoon. Continue mixing until the mixture becomes shiny and firm.
3. Adding the yolks: Add the yolks one at a time, mixing well after each addition. This will help incorporate the air needed for a fluffy sponge.
4. Sifting flour and cocoa: In another bowl, sift the flour and cocoa, then add them to the egg mixture. Gently fold with a spatula or wooden spoon, from the bottom up, to keep the air in the egg whites.
5. Baking the bases: Preheat the oven to 180 °C and pour the batter into a springform pan. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the base cool on a rack.
Step 2: Preparing the Syrup
1. Sugar syrup: In a saucepan, add water and sugar, stirring over low heat until the sugar completely dissolves. Once the syrup has cooled, add the rum. Make sure the syrup is completely cold to avoid evaporating the alcohol from the rum.
Step 3: Creating the Almond Crunch
1. Preparing the almonds: Chop the almonds finely or buy pre-chopped almonds. Mix them with sugar and water in a non-stick pan over medium heat, stirring continuously.
2. Cooling the crunch: Once the almonds turn golden, pour them onto a sheet of aluminum foil or baking paper and let them cool.
Step 4: Preparing the Ness Foam Cream
1. Soaking the gelatin: Start by soaking the gelatin in cold water for 10 minutes.
2. Whipping the cream: Whip the cream until it becomes firm, then refrigerate it.
3. Melting the chocolate: Melt the white chocolate in a bain-marie, then add the squeezed gelatin. Mix well until completely dissolved.
4. Preparing the yolks: In another bowl, whisk the yolks with sugar until pale. Add the ness prepared from 50 ml of warm water, ensuring the mixture is the same temperature as the chocolate.
5. Combining the ingredients: Add the chocolate and ness mixture to the yolks and mix well. Finally, fold in the whipped cream and keep the cream in the refrigerator until assembly.
Step 5: Preparing the Chocolate Mousse
1. Soaking the gelatin: As in previous steps, soak the gelatin in cold water.
2. Melting the chocolate: Break the dark chocolate into pieces and melt it together with the liquid cream in a bain-marie, being careful not to let it boil. Add the squeezed gelatin and mix.
Step 6: Assembling the Cake
1. Cutting the bases: Once the base has completely cooled, cut it into two equal layers with a sharp knife.
2. Soaking the bases: Use a silicone brush to generously apply the syrup to each layer of base.
3. Adding the creams: Place the first layer of base on a stand, pour half of the ness foam cream, then cover with the second layer of base. Add the chocolate mousse on top and prepare the cake for the refrigerator.
4. Final cooling: Leave the cake in the refrigerator for 5-6 hours, or ideally overnight, to set well.
Step 7: Decorating the Cake
1. Garnishing: After the cake is well chilled, remove it from the refrigerator. Cover the edges with a thin layer of whipped cream to stick the almond flakes.
2. Personalizing: Use the almonds and other decorations of your choice to decorate the cake as you wish. You can create flowers from marzipan or add melted chocolate for a sophisticated look.
Serving Suggestions
This delicious cake pairs perfectly with a cup of coffee or a fragrant tea. You can try serving it alongside vanilla ice cream to enhance the tasting experience. Additionally, a refreshing drink or a glass of champagne could turn the dessert into a true celebration.
Nutritional Benefits
The Ness and white chocolate mousse cake, although a dessert, contains ingredients with nutritional benefits. Dark chocolate is rich in antioxidants, and almonds provide healthy fats and proteins. Of course, moderation is key, so savor each slice in moderation!
Frequently Asked Questions
- Can I substitute white chocolate with another type of chocolate? Yes, you can experiment with milk chocolate or dark chocolate, but remember that it will influence the final taste of the cake.
- How long can the cake be stored? The cake keeps well in the refrigerator for 3-4 days, but it is best on the day it was made.
- Can I use another type of nuts instead of almonds? Absolutely! You can use any type of nuts you prefer, such as hazelnuts or pecans, for a different taste.
Tips for a Perfect Result
- Ensure all ingredients are at the same temperature: This is essential to avoid the cream from curdling.
- Use a sharp knife for cutting the bases: This will help achieve perfect layers without crumbling the base.
- Let the cake cool completely before decorating: A cake that is not well chilled can lead to ineffective decoration.
This Ness and white chocolate mousse cake is not just a pleasure for the senses but also an opportunity to create memories around the table with loved ones. So, get ready to impress with this delicious recipe! Enjoy!
Ingredients: Cocoa sponge cake (for a 26 cm mold) 5 eggs 5 tablespoons sugar (150g) 3 tablespoons flour 2 tablespoons cocoa Cream foam with NES 2 egg yolks 30g sugar 200g white chocolate 50ml NES 200g whipped cream 6g gelatin (3 sheets) Chocolate mousse 150g dark chocolate (70% or 55% cocoa) or milk chocolate 200g liquid cream 4g gelatin (2 sheets) Almond crunch 150g finely chopped almonds 80g granulated sugar 1 tablespoon water Syrup 200ml water 250g sugar 50ml rum Additionally almond flakes 150g whipped cream marzipan or nuts for decoration
