Chocolate Mousse Cake with Mirror Glaze

Chocolate Mousse Cake with Mirror Glaze and Chocolate Tort insert

This chocolate mousse cake with chocolate torte insert dressed with 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.

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.

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?

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 thought.

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 it’s 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 flour less chocolate cake – it can be eaten as a dessert on it’s 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.

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 wont’ fall apart. I usually do this over night.
After the chocolate mousse cake is frozen we than make the mirror glaze. I’d say give it a two day time so that way you not rushing and not cutting corners.

 

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.

RECIPE – Chocolate Mousse Cake with Chocolate Torte and Mirror Glaze 

Tools

• Spring form pan or
• Cake rings
• Plastic cake wraps liners
• Sauce pan

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 sauce pan 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 the egg mixture into the sauce pan
• 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 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 to chocolate mixture
• Your chocolate mousse is ready.

Assemble the chocolate mousse cake with chocolate torte insert

• Line the 9″ spring form 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 spring form pan in cling wrap and place in the freeze for a couple hours until completely frozen.
• I do this step over night.

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 sauce pan – 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 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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Recipe Card – Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze

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