Tort duo mousse de ciocolata / Duo chocolate mousse cake

Pentru ziua Ilincai i-am pregatit acest tort duo mousse de ciocolata pe care si l-a dorit, si decorat bineinteles cu Elsaaaaa :)))) Mamele de fete stiu :) Super fin, cremos si bun a iesit, sa ne traiasca scumpetea, cand a trecut jumatate de deceniu, OMG?! :)

Blat:

• 4 oua
• 4 lg Green Sugar
• 4 lg faina*
• 3 lg cacao
• 1/2 lgt praf de copt
• 1 lg ulei (de cocos)
• 1 lgt extract de vanilie

Crema cioco neagra:

• 200g ciocolata cu lapte
• 300ml smantana lichida
• 15g gelatina
• 2 lgt esenta de rom

Crema cioco alba:

• 200g ciocolata alba
• 300ml smantana lichida
• 15g gelatina
• 2 lgt extract de vanilie

Sirop:

• 80ml apa
• 3 lgt esenta de rom
• 20 pic Green Sugar caramel

Decor:

• 400ml smantana pt frisca
• 1 vafa Frozen (de aici + gel neutru)

Pentru blat: Separam ouale, batem albusurile spuma cu un praf de sare, adaugam apoi indulcitorul si batem in continuare pana obtinem o bezea lucioasa si ferma. Micsoram viteza mixerului si adaugam galbenusurile amestecam cu uleiul si vanilia.

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Separat amestecam faina, pudra de cacao si praful de copt, pana nu mai sunt cocoloase. Folosind o spatula incorporam amestecul uscat in cel de bezea usor, cu miscari circulare de jos in sus, sa pastram compozitia aerata.

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Tapetam o tava rotunda (28 cm diametru) cu hartie de copt, turnam compozitia in ea si o coacem cam 30-40 min la 170C, pana trece testul scobitorii.

Pentru crema de ciocolata cu lapte dizolvam gelatina in 4 linguri de apa rece, separat punem pe foc 100ml de smantana dulce si adaugam ciocolata amestecand pana se topeste. Batem restul de smantana dulce pana se transforma in frisca si o incorporam usor in amestecul topit de ciocolata, adaugam si esenta de rom.

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Procedam la fel si cu mousseul de ciocolata alba :) Pentru asamblare, in tava in care am copt blatul punem folie alimentara, asezam blatul si il insiropam cu un sirop facut din apa, esenta de rom si indulcitor lichid cu aroma de caramel.

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Turnam mousseul de ciocolata cu lapte, apoi introducem tava in congelator pana se incheaga mousse-ul, cam 20 de min a durat la mine. Turnam apoi si mousse-ul de ciocolata alba si introducem tortul la rece fie in congelator inca 20 de min, fie in frigider cam 2 ore.

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Cand tortul e ferm la atingere il putem scoate din forma si din folia alimentara si orna cum dorim, eu l-am imbracat in frisca si l-am decorat cu o vafa cu Frozen :) Doar aceasta feliuta mica a mai ramas de pozat, ceea ce spune multe :) La multi ani!

*Folosind faina de migdale, tortul devine fara gluten :) iar folosing ciocolata fara zahar si omitand vafa si gelul de glucoza, desertul devine low carb, FYI.

ENGLISH VERSION

For Ilinca’s birthday I prepared this super duo chocolate mousse cake, just as she wanted it, of course, with Elsaaaa :)) Super silky, delicious, happy birthday love, when did half a decade go, OMG?! :)

Cake:

• 4 eggs
• 4 tbsp Green Sugar
• 4 tbsp flour
• 3 tbsp cocoa
• 1/2 tsp baking powder
• 1 tbsp coconut oil
• 1 tsp vanilla extract

Dark chocolate cream:

• 200 g milk chocolate
• 300 ml heavy cream
• 15 g gelatin
• 2 tsp rum essence

White chocolate cream:

• 200 g white chocolate
• 300 ml heavy cream
• 15 g gelatin
• 2 tsp vanilla extract

Syrup:

• 80 ml water
• 3 tsp rum essence
• 20 drops Green Sugar caramel

Decoir:

• 400 ml whipping cream
• 1 Frozen waffer (+ neutral gel)

For the cake: Separate the eggs, beat the egg wites with a pinch of salt until foamy, then add the sweetener and beat them until you get a nice glissy firm meringue. Lower the mixer speed and add the egg yolks, oil and vanilla.

Separatle mix the flour, cocoa and baking powder until there are no more lumps. Using a spatula, fold in the 2 mixtures, carefully, keeping air in the texture.

Line a round cake pan (28 diameter) with baking paper, pour the mixture in it and bake 30-40 min, until a skewer inserted in the center comes out clean.

For the dark chocolate mousse, dissolve the gelatin in 4 tablespoons cold water, separately put 100 ml heavy cream in a saucepan over medium heat, add the chocolate, stirring until it melts. Add the beaten whipped cream and rum essence.

Do the same with the white chocolate mousse :) To assemble, use the pan in which you bake the bottom layer, line it with clingfilm and add the cake, add syrup (water, rum and caramel sweetener).

Pour the milk chocolate mousse, place the pan in the freezer until it hardens. Then pour the white chocolate mousse and keep in the fridge for 2 hours.

When firm to the touch, remove from the pan, clingfilm and decorate the cake as you like.

*Using almond flour, the cake becomes gluten free :) and using sugar free chocolate and skipping the waffer and glucose gel, the cake also becomes low carb, FYI.