Chocolate Mousse Cake with Mirror Glaze and Chocolate Tort insert
This chocolate mousse cake with chocolate torte insert dressed in mirror glaze is an absolute treat when you want to show off your dessert skills. A few extra steps in the making but well worth the efforts when people see the hidden chocolate torte inside this chocolate mousse cake. The mirror glaze is the most in trend at the moment and once that so easy to master.
Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze
I think by now you all have seen my previous video on how to make the Mirror Glaze right?
As promised I am showing you today how I made this Chocolate Mousse Cake with Chocolate Torte Insert. This was what I poured the glaze on.
Chocolate Mousse with Chocolate Torte Insert, Chocolate Mousse entremets desserts
Video – Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze
I know!! it’s chocolate mousse cake below the mirror glaze and chocolate torte on the inside of the chocolate mousse cake. How cool is that?
Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze, Chocolate entremets Desserts
It was so amazing and so rich..!! The chocolate mousse is soft and silky so it just melts in the mouth and the chocolate torte is like a dense thick mud cake. Absolute heaven. But you can’t each too much of it though.
A couple of tips if you plan to make this mirror glaze cake.
- Yes, I say these tips are mostly if you plan to make the mirror glaze because the mirror glaze requires the cake to be frozen for best results.
- The chocolate mousse cake on its own does not need to be frozen – you could essentially make it in a pan – chill it and it’s done.
- The chocolate torte is a flourless chocolate cake – it can be eaten as a dessert on its own – warm with a dollop of ice cream – but if you plan to insert it inside the chocolate mousse cake you will need to freeze the chocolate torte first.
Chocolate mousse Cake with Chocolate Torte Insert and Mirror Glaze, Chocolate Entremet Dessert
Time management for your mirror glaze cake.
The freezing time required for this cake makes it a longer process. First, we make the Chocolate Torte and freeze it. Only after the chocolate torte is almost frozen do we actually make the chocolate mousse if not the mousse starts to set too early.
We then place the chocolate torte inside the mousse cake and freeze it again. And this time the whole Chocolate Mousse cake needs to be frozen well so it won’t’ fall apart. I usually do this overnight.
After the chocolate mousse cake is frozen we than make the mirror glaze. I’d say give it a two daytime so that way you not rushing and not cutting corners.
Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze, Chocolate entremets desserts
Want a simplified version of this cake?
Here I have made the chocolate torte insert but for a more simplified process. Just make the chocolate mousse cake. Skip the chocolate torte insert completely. Once the chocolate mousse cake is frozen; make and pour the mirror glaze.
Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze, Chocolate entremets Dessert
RECIPE – Chocolate Mousse Cake with Chocolate Torte and Mirror Glaze
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Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze, Chocolate Entremets Desserts
Ingredients
For the Chocolate Torte 8″ cake Pan
- Chocolate – 200 grams (7 oz)
- Butter – 170 grams (1 1/2 stick)
- Brown Sugar – 200 grams (1 cup)
- Eggs – 3 large
- Vanilla – 1 tsp
- Coffee / Espresso – 1/4 cup
For the Vanilla Pastry Cream
- 6 large egg yolks
- 3/4 cup granulated sugar
- 4 tbsp cornstarch
- 750 ml / 3 cups whole milk
- 2 tbsp pure vanilla extract.
For the Chocolate Mousse Cake
- Vanilla Pastry Cream – 2 cups (see note above)
- Chocolate – 200 grams (7 oz)
- Gelatin – 1 tbsp
- Water – 1/4 cup
- Whipping cream – 375 ml (1 1/2 cup)
- Confectioners sugar or powder sugar – 3 tbsp
- Vanilla – 1 Tsp
For the glaze
- Gelatin 1 tbsp gelatin
- Water – 1/4 cup water + 1/3 cup
- Glucose – 125 ml (1/2 cup)
- Sugar 150 grams (2/3 cup)
- Condensed Milk – 120 ml or 4 oz (1/2 cup)
- White Chocolate – 150 grams (5 oz)
Method
For the chocolate Torte
- Melt butter and chocolate in a microwave-safe bowl or double boiler
- Add sugar and mix well
- Followed by eggs one at a time
- Combine the coffee and vanilla
- Pour into lined and foiled spring pan form
- Bake in a preheated oven at 160 C / 320 F for about 50 minutes until a skewer inserted in the center comes out clean
- Once cooled wrap in cling wrap and freeze for at least 2 to 3 hours.
Prepare Vanilla Pastry Cream
- In a heavy bottom, saucepan add milk and bring to almost boil
- Place eggs, sugar, and cornstarch in a separate bowl and whisk until light and fluffy.
- Add the hot milk to the egg mixture 1/4 cup at a time- stirring continuously
- Once more than half the milk has been combined pour the egg mixture into the saucepan
- Continue to stir and cook until custard is thick and coats the back of a wooden spoon.
- Sieve thru a mess and cover with cling wrap.
For the Chocolate Mousse
- Melt Chocolate – set aside to cool slightly.
- Pour water over gelatin let soak for 3 minutes – melt in the microwave on 50% powder for about 20 to 30 second until clear.
Alternatively, use a double boiler to melt the gelatin. - Add a few tbsp of vanilla pastry cream to the gelatin- then add it to the rest of the pastry cream.
- Next combine pastry cream with melted chocolate
- Whip the Fresh cream with powder sugar –
- Then fold the whipped cream into chocolate mixture
- Your chocolate mousse is ready.
Assemble the chocolate mousse cake with chocolate torte insert
- Line the 9″ springform pan with parchment paper on the bottom and a pastry plastic wrap on the sides.
- Pour the chocolate mousse into the prepared pan.
- Gently place the frozen chocolate torte on the chocolate mousse and shimmy it in place.
- I wanted it at the base of the cake as the torte was a bit heavy.
- Wrap the springform pan in cling wrap and place in the freezer for a couple hours until completely frozen.
- I do this step overnight.
Prepare the glaze
- Have all your ingredients ready so you do not leave out anything
- Pour 1/4 cup into the gelatin – let bloom/ soak
- In a heavy based saucepan – add glucose, sugar, condensed milk, and remaining water
- Let come to a boil on low to medium heat.
- Once all the sugar has dissolved – and the mixture has come to a nice slow boil.
- Take it off the heat. Let rest for a minute before you add the white chocolate.
- The heat in the mixture should be enough to melt the white chocolate.
- Next, add in the soaked/bloomed gelatin – Let it melt
- If you want to strain the mixture to remove any undissolved gelatin or not melted chocolate.
- Divide glaze for a second color if you need.
- Color glaze and let come to room temperature
- Use glaze as shown in the video at room temperature.
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Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze, Chocolate Entremets Desserts
Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze
Prep
Cook
Inactive
Total
Yield 15 servings
This chocolate mousse cake with chocolate torte insert dressed in mirror glaze is an absolute treat when you want to show off your dessert skills. A few extra steps in the making but well worth the efforts when people see the hidden chocolate torte inside this chocolate mousse cake. The mirror glaze is the most in trend at the moment and once that so easy to master.
Ingredients
For the Chocolate Torte
- Chocolate - 200 grams (7 oz)
- Butter - 170 grams (1 1/2 stick)
- Brown Sugar - 200 grams (1 cup)
- Eggs - 3 large
- Vanilla - 1 Tsp
- Coffee / Espresso - 1/4 cup
For the Vanilla Pastry Cream
- 6 large egg yolks
- 3/4 cup granulated sugar
- 4 tbsp cornstarch
- 750 ml / 3 cups whole milk
- 2 tbsp pure vanilla extract.
For the Chocolate Mousse Cake
- Vanilla Pastry Cream - 2 cups (see note above)
- Chocolate - 200 grams (7 oz)
- Gelatin - 1 tbsp
- Water - 1/4 cup
- Whipping cream - 375 ml (1 1/2 cup)
- Confectioners sugar or powder sugar - 3 tbsp
- Vanilla - 1 Tsp
For the glaze
- Gelatin 1 tbsp gelatin
- Water - 1/4 cup water + 1/3 cup
- Glucose - 125 ml (1/2 cup)
- Sugar 150 grams (2/3 cup)
- Condensed Milk - 120 ml or 4 oz (1/2 cup)
- White Chocolate - 150 grams (5 oz)
Instructions
For the chocolate Torte
- Melt butter and chocolate in a microwave-safe bowl or double boiler
- Add sugar and mix well
- Followed by eggs one at a time
- Combine the coffee and vanilla
- Pour into lined and foiled spring pan form
- Bake in a preheated oven at 160 C / 320 F for about 50 minutes until a skewer inserted in the center comes out clean
- Once cooled wrap in cling wrap and freeze for at least 2 to 3 hours.
Prepare Vanilla Pastry Cream
- In a heavy bottom, saucepan add milk and bring to almost boil
- Place eggs, sugar, and cornstarch in a separate bowl and whisk until light and fluffy.
- Add the hot milk to the egg mixture 1/4 cup at a time- stirring continuously
- Once more than half the milk has been combined pour the egg mixture into the saucepan
- Continue to stir and cook until custard is thick and coats the back of a wooden spoon.
- Sieve thru a mess and cover with cling wrap.
For the Chocolate Mousse
- Melt Chocolate - set aside to cool slightly.
- Pour water over gelatin let soak for 3 minutes - melt in the microwave on 50% powder for about 20 to 30 second until clear. Alternatively, use a double boiler to melt the gelatin.
- Add a few tbsp of vanilla pastry cream to the gelatin- then add it to the rest of the pastry cream.
- Next combine pastry cream with melted chocolate
- Whip the Fresh cream with powder sugar -
- Then fold the whipped cream into chocolate mixture
- Your chocolate mousse is ready.
Assemble the chocolate mousse cake with chocolate torte insert
- Line the springform pan with parchment paper on the bottom and a pastry plastic wrap on the sides.
- Pour the chocolate mousse into the prepared pan.
- Gently place the frozen chocolate torte on the chocolate mousse and shimmy it in place.
- I wanted it at the base of the cake as the torte was a bit heavy.
- Wrap the springform pan in cling wrap and place in the freezer for a couple hours until completely frozen.
- I do this step overnight.
Prepare the glaze
- Have all your ingredients ready so you do not leave out anything
- Pour 1/4 cup into the gelatin - let bloom/ soak
- In a heavy based saucepan - add glucose, sugar, condensed milk, and remaining water
- Let come to a boil on low to medium heat.
- Once all the sugar has dissolved - and the mixture has come to a nice slow boil.
- Take it off the heat. Let rest for a minute before you add the white chocolate.
- The heat in the mixture should be enough to melt the white chocolate.
- Next, add in the soaked/bloomed gelatin - Let it melt
- If you want to strain the mixture to remove any undissolved gelatin or not melted chocolate.
- Divide glaze for a second color if you need.
- Color glaze and let come to room temperature
- Use glaze as shown in the video at room temperature.
Courses Dessert
Cuisine American
Nutrition Facts
Serving Size 218 g
Amount Per Serving | ||
|---|---|---|
Calories 580 | ||
% Daily Value | ||
Total Fat 24.3 g | 37% | |
Saturated Fat 13.5 g | 68% | |
Unsaturated Fat 10.4 g | ||
Trans Fat 0.4 g | ||
Cholesterol 170 mg | 57% | |
Sodium 136 mg | 6% | |
Total Carbohydrates 85.3 g | 28% | |
Dietary Fiber 0.8 g | 3% | |
Sugars 75.6 g | ||
Protein 6.7 g | 13% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Your recipe is so detailed and easy to follow and the video was incredibly helpful. The flavor was spot on and great! One question about the vanilla pastry cream. To confirm t was not supposed to be made ahead of time and was not intended to be chilled, but rather warmer than the soaked geletin.
Also my store was out of whipping cream and I used heavy cream and I felt my whipped cream (and consequent mousse) wasn’t as voluminous. Does this sound right?
Thank you Cj. Happy to hear you had success with this recipe. The vanilla pastry cream does not need to be warm. If it’s cold you can temper it by adding a little VP cream to the warm gelatin and then adding it all to the full batch. Heavy whipping cream should have a good volume but even with soft peaks it should set easily. The gelatin takes care of that.
This looks wonderful! I’d like to try it for my father’s upcoming 85th birthday party. Do you use unsweetened chocolate for the torte layer? I assume so, because you’re adding sugar, but just want to double-check. Many thanks! – Lisa
Thank you Lisa. I used dark chocolate – usually 65 to 70% dark chocolate. You can reduce the sugar in the torte if you want it less sweet. This was just right. Thanks
Just finished making this, came out perfectly! I made it red and white for the holidays. It has a candy cane effect to it. 😊 Thank you so much for posting! You are amazing!!
Thank you so much Shannon. So happy to hear your feedback. A red and white Christmas versions sounds so pretty. Do tag me when you share on any social media. I’m most in the username veenaazmanov on my Social Media Networks. Thanks
Please I’d like to know how much 3/4 cup of sugar is in grams.
Hi Imane – One cup sugar is 200 grams so 3/4 cup is 300 grams. Thanks
Where can I find pastry plastic wrap? I can’t seem to find any
Any pastry decorating shop, Ebay or Amazon has it – I’ll add the Amazon link in the post for you .
I want to make a victoria sponge that has been covered in dark chocolate ganache. Once the mirror glaze has been poured on, can I store it out of the fridge, as I’m worried the sponge may go hard?
You can keep mirror glaze out for a while but it is made of condensed milk so you can’t keep it too long either. !
Wanted to know for how many days can we keep this cake in fridge.
I think three to four day <3
I want to make the mirror gaze cake without eggs. I mean from start till end.we don’t eat eggs. So could u help.
I have a vegetarian mirror glaze recipe too
Hi ~
I have all the ingredients out and ready to go but the brown sugar has given me pause. 200g is about one cup by my measurements, not 1/2 cup, so I’m a bit confused! I don’t know enough about baking to figure it out myself.
Please come to my rescue!
Sorry for the delay in replying; I was out of town. I don’t understand your question? Yes 200 grams is one cup. That is a type error and I have fixed it. Thanks for bringing it to my attention.
Can u suggest a vegetarian chocolate glaze recipe……i mean without gelatin or so..?
Yes I do have a vegetarian mirror glaze – it uses white chocolate- Vegetarian Mirror Glaze
I’ve got a question. Wanted to do this recipe for a wedding cake. (taller cake and white mirror glaze) I am wondering on the time frame. Could I cover the frozen cake with mirror glaze the night before (its a morning wedding) and keep it in the fridge until served at lunch the next day? Trying to figure out the time details.. Thanks!
Yes you can cover the cake the night before. The time frame is pretty flexible since you can freeze for three hours or over night! Just make sure you have enough time to thaw before you serve.
How many eggs for the torte? I cannot see any listed in the ingredient list but then in the procedure part it says add eggs one by one?
That large eggs Anna Thanks
What size cake pans are used for the torte and mousse?
I used a 7″ to bake the torte and an 9″ spring form to assemble. Thanks
I made this followed perfectly and it was AMAZING. rich, creamy perfection. The glaze was beautiful. I used purple and aquamarine. Gorgeous. THANK YOU
Can you substitute white chocolate for the torte with the same affect? I want to make a blueberry mousse cake with a white chocolate torte insert instead. Will white chocolate bake differently?
Thank you so much Angel. So happy to her that. Have not tried white chocolate with this torte but I’d say try a white chocolate mud cake instead because white chocolate is cocoa butter so you need to tweak the recipe. I like that blueberry mousse with white chocolate (mud cake) insert – Yum
Hi,
After the glaze is applied, can I leave the cake unrefrigerated ? I am thinking it would be hard to eat the frozen torte and mousse.
thanks !
Yes I believe you can – as long as it’s not too long in a warm climate for perishable items. I usually let it thaw in a fridge for a day
Veena, I ran across this idea while looking for a birthday cake idea for my son. Your tutorial was so detailed, it turned out amazing. Thank you.
Aww thank you so much SLewis – So happy to hear that.. You just made my day; I love such feedback… thanks
I followed your instructions and my glaze is almost translucent just barely colored I used 8 drops of coloring and each batch but it’s still almost see through any ideas what went wrong?
It’s suppose to be translucent? I mean it has that mirror kinda look. When you pour on the cake you can see it has that color and yet keeps that mirror like finish. See my video – I made the glaze from start to finish – may be it might help.
Thank you Louis- So happy to hear you had success with this recipe and enjoyed it. Thanks for coming back to write this feedback – appreciate it very much.