Cake with white chocolate mousse and blackberries

White chocolate mousse cake with blackberries

Total preparation time: 1 hour
Baking time: 30 minutes
Cooling time: 4 hours (or overnight)
Number of servings: 10

Welcome to your kitchen, where together we will create an exquisite dessert, a white chocolate mousse cake with blackberries! This recipe is perfect to impress your guests at a special occasion or simply to spoil yourself. The combination of rich white chocolate and tart blackberries provides a delicious contrast, and the airy texture of the mousse will make each slice simply irresistible. Let's start this culinary adventure!

Ingredients needed

For the filling:
- 4 eggs
- 50 g sugar
- 40 g chocolate cream
- Rum essence (optional for extra flavor)

For the white chocolate mousse
- 200 g white chocolate
- 350 ml liquid cream
- 6 g gelatine

For the blackberry mousse
- 200 g white chocolate
- 250 g fresh blackberries
- 350 ml liquid cream
- 10 g gelatine

For the chocolate icing
- 150 g sugar
- 50 g cocoa
- 100 ml liquid cream
- 100 ml water
- 1 teaspoon gelatine

Step by step

1. Preparing the pastry

The first step is to take care of the countertop. Start by separating the egg whites from the yolks. It's important that the bowl in which you beat the egg whites is clean and dry to get a perfect foam.

1. In a bowl, whisk the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to beat until you get a stiff meringue.
2. Add, one at a time, the egg yolks, mixing a little after each.
3. Stir in the chocolate Crem Ole and rum essence. Mix gently with a spatula until smooth.
4. Pour the mixture into a 20/20 cm baking pan lined with baking paper.
5. Bake at 180 degrees Celsius for 25-30 minutes. Check that it is cooked by pressing the top with your finger; if the indentation disappears immediately, it is ready.
6. Leave to cool.

2. Making white chocolate mousse

While the pastry is chilling, let's get to the mousse.

1. Hydrate the gelatine in 4 tablespoons of cold water.
2. Melt the white chocolate with 150 ml liquid cream, stirring constantly.
3. Once the chocolate is completely melted and homogenized, let it cool slightly, then add the hydrated gelatine and mix well until completely dissolved.
4. In another bowl, beat the remaining whipping cream (200 ml) until stiff. Then fold the whipped cream into the white chocolate mixture, using a spatula and up and down strokes.

3. Making the blackberry mousse

Now that the white chocolate mousse is ready, let's get to the blackberry mousse.

1. Prepare the blackberry puree using a blender, then strain through a sieve to remove the seeds.
2. Hydrate the gelatine in 4 tablespoons of cold water.
3. Melt the white chocolate as before, along with 200 ml of the 350 ml of liquid cream.
4. Add the hydrated gelatine to the melted chocolate and stir until dissolved.
5. Stir in the blackberry puree and the remaining 150 ml whipping cream, stirring gently.

4. Assemble the cake

Now that all the components are ready, it's time to assemble the cake.

1. Add the first layer of white chocolate mousse to the foil-lined tray in which you baked the cake.
2. Continue with the blackberry mousse, then cover with the baked top, pressing down gently.
3. Wrap the cake in foil and refrigerate for a few hours or ideally overnight.

5. Making the chocolate glaze

Before serving the cake, prepare the icing.

1. Mix the cocoa and sugar in a bowl.
2. Add the liquid cream and water, then put the saucepan on the heat.
3. Boil for 10 minutes, stirring constantly, until slightly thickened.
4. Strain the glaze from the possible lumps and leave to cool.
5. When the frosting has reached a bearable temperature, add the hydrated gelatin and homogenize.

6. Finalizing the cake

1. Remove the cake from the refrigerator and remove the cling film.
2. Place a plate on top of the pan and turn the cake over in one firm motion.
3. Cover the cake with the chocolate glaze, making sure to coat evenly.
4. You can garnish with whipped cream and fresh blackberries for an eye-catching look.

Serving suggestions

This white chocolate and blackberry mousse cake is delicious served with a scoop of vanilla ice cream or a cup of freshly brewed coffee. A sweet wine or fruit-based cocktail would also complement this dessert perfectly.

Nutritional benefits

This cake offers a combination of antioxidants from the blackberries and white chocolate, and is relatively high in calories due to the sugar and fat in the whipped cream. However, eaten in moderation, it can be a pleasant treat for special occasions.

Frequently asked questions

1. Can I use dark chocolate instead of white chocolate?
Yes, you can, but the flavor and texture will be different. Dark chocolate will give a more intense and less sweet taste.

2. How can I make the mousse lighter?
You can reduce the amount of cream used, but it may affect the final texture of the mousse.

3. What other fruits can I use?
You can experiment with raspberries, strawberries or peaches, each giving a unique flavor to the cake.

Variations

If you want to add a touch of originality, add a few drops of vanilla extract to the white chocolate mousse or use frozen blackberries instead of fresh. You could also try replacing the whipped cream with a vegan version using coconut cream.

This white chocolate mousse cake with blackberries is not just a dessert, but a real culinary experience! I encourage you to try this recipe and enjoy every bite. Bon appétit!

 Ingredients: * For the base we need: * 4 eggs * 50 g sugar * 40 g chocolate cream * rum essence * For the chocolate mousse we need: * 200 g white chocolate * 350 ml liquid cream * 6 g gelatin * For the blackberry mousse we need: * 200 g white chocolate * 250 g blackberries * 350 g liquid cream * 10 g gelatin * chocolate glaze: * 150 g sugar * 50 g cocoa * 100 ml liquid cream * 100 ml water * 1 teaspoon gelatin