Blond Chocolate Mousse Cake {gluten-free}

Blond Chocolate Mousse Cake
Blond is the supposed fourth flavour of chocolate, created by Valrhona.  The Dulcey bar picks up where white chocolate leaves off with a deeper butterscotch flavour.  According to Valrhona lore it was created by accident after white chocolate was left cooking on the bain marie too long.  Think fancypants Caramac, then forget that immediately as Valrhona turn their nose up at such comparisons.

Blond Chocolate 2
Blond Chocolate 3

You can inhale the indulgence simply by tearing the foil off of this chocolate bar.   I have used it here whipped into a pillowy caramelised mousse sitting abed a soft darkly intense chocolate cake and topped with a cloud of cream.

Blond Chocolate Mousse Cake2
Blond Chocolate Mousse Cake3

This chocolate mousse cake has been a long time in the making.  I initially bought my bars of blond chocolate back in October especially to make this cake.  And then, I just never made it.  I was constantly tweaking the recipe, I couldn’t decide how I wanted it to look, what I wanted my base cake to be, what I should top it with.  I was keen to get it right, and after a few false starts I think I have hit upon the perfect way to really show off the dreamy blond chocolate.

This all would have been fine if the cake had been round but it’s Valentines and I thought I’d push the boat out.  I didn’t have a heart shaped cake tin so instead baked the chocolate cake in a round tin then cut it into a heart shape.  The mousse needed a firm structure to set to so I became an arts and craft ninja.  I covered card with parchment paper and wrapped it round the cake, securing it to the bottom of the cake board with masking tape so the mousse wouldn’t leak out whilst it set.  I was as surprised as anyone that it actually worked out.
Blond Chocolate Mousse Cake5

This is really a special occasion cake, the kind that you take your time over.  It’s a perfect dessert cake, designed for long lingering looks across a candlelit dining table.

Blond Chocolate Mousse Cake {gluten-free}

Chocolate Cake
Adapted from the cake layer of Martha Stewart’s Mississippi Mud Pie

40g unsalted butter
100g dark chocolate
40ml strong coffee, at room temperature
¼ tsp salt
3 tsp vanilla extract
4 eggs, separated
140g caster sugar

  1. Pre-heat the oven to 180°C and grease a 18cm springform cake tin.
  2. Melt the butter and chocolate in a bain marie, then set aside.
  3. Mix the coffee, salt, and vanilla together and set aside.
  4. Whisk the egg yolks with half the sugar until light and almost doubled in volume.
  5. Add melted chocolate mixture and beat until just combined, scraping down the sides and bottom of the bowl.
  6. Add coffee mixture and beat until just combined, scraping down the sides and bottom of the bowl.
  7. In a clean bowl, beat the egg whites until foamy. Gradually increase speed to high and slowly add remaining the rest of the sugar, beating until soft peaks form.
  8. Gently fold in a large spoonful of egg white mixture to chocolate mixture with a metal spoon. Add remaining egg whites a spoon at a time and continue gently folding until they are almost completely combined; do not overmix.
  9. Pour into cake tin and transfer to oven. Bake until cake is set but still jiggles slightly, about 25-30 mins. It may not appear completely cooked.
  10. Cool in the tin. Remove, cover with cling film and refrigerate for at least 3 hours.
  11. Cut the cake into the shape of a heart, then surround with card, covered with parchment to create tall walls around the cake which when you add the mousse on top will hold it in place.

Blond Chocolate Mousse
Adapted from Delia Smith’s Chocolate Mousse

200g dulcey chocolate
3 eggs, separated
2 tbsp caster sugar

  1. Melt the chocolate in a bain marie, let cool for a couple of mins then stir in the egg yolks.
  2. Whisk the egg whites to a soft peak stage, then add the sugar and carry on whisking until the whites have firmed up a bit more.
  3. Using a metal spoon, fold the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. Pour the mousse on top of the cooled cake, refrigerate and let set for at least 2 hours.

Chocolate Lace Wrap

200g dark chocolate
Pinch of salt

  1. Melt the chocolate on a bain marie and add the salt.
  2. Measure two lengths of parchment which will fit around each half of the heart.
  3. Pour into a piping bag or a food bag with the corner cut off.
  4. Pipe whatever pattern you choose on the parchment. Place in the freezer for two mins exactly then remove by which time the chocolate should have firmed up so that it is malleable but not stiff.
  5. Immediately but gently wrap the chocolate lace around the cake before the chocolate gets too solid, it should stick to the mousse.

Whipped cream

200ml double cream

  1. Whip the double cream with the sugar to a billowing cloud. Do not overwhip.
  2. Dollop onto the top of the cake.

Chocolate Curls

There will be extra chocolate leftover after you have finished your chocolate lace wrap, scrape it up into curls with the end of a pallet knife and add to the top of the cake.

Happy Valentines everybody. But especially to my three funny valentines.

Cat in a Bag
Little Valentine
Puppy

 

Trackbacks

  1. […] like. Getting everyone to taste the Valrhona’s Dulcey chocolate which I was experimenting with earlier this year, was particularly fun with the consensus being that it was just expensive […]

Leave a Comment

*