Chocolate Cream Cheese Mousse Cake
by Ling
@ 23 Oct 2013
Ingredients
Hazelnut Croustillant
100g butter, melted
100g dark brown sugar
100g ground hazelnut
100g almonds, sliced
10g flour
Chocolate Biscuit
255g Equatoria chocolate (55%)
75g butter
300ml egg whites
120ml egg yolks
90g sugar
Cream Cheese Mousse
825g cream cheese
570g pastry cream
300g Italian meringue
600ml whipping cream
Chocolate Coffee Cream
90ml egg yolks
60g sugar
225ml milk
225ml cream
30g coffee beans, crushed
400g Manjari chocolate (64%)
Dark chocolate glaze, for glazing
Crumbles and chocolate showpiece, for garnishing
Preparation
For the hazelnut croustillant: Mix all the ingredients in a mixing bowl. Spread the hazelnut mixture onto a parchment paper-lined baking pan and bake in a preheated oven at 165°C until golden browned. Remove the hazelnut croustillant from the oven and set aside to cool.
For the chocolate biscuit: Melt the chocolate and butter in a cooking pot over a bain marie. Set aside. Whisk the egg whites in a mixing bowl until stiff peak form. Set aside. Cream the egg yolk and sugar in another mixing bowl until fluffy. Fold the whisked egg yolk mixture into the whisked egg whites. Fold in the melted chocolate.
Pour the batter into a round baking pan and bake in a preheated oven at 180°C for about 30 minutes. Remove the chocolate biscuit from the oven and set aside to cool.
