Hungarian chocolate mousse cake recipe

Hungarian Chocolate Mousse Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the decadent delight of Hungarian chocolate mousse cake, a dessert that will transport your taste buds to new levels of bliss. This recipe combines rich layers of moist chocolate cake with velvety smooth chocolate mousse, creating a heavenly treat that is sure to impress. With its luscious texture and intense chocolate flavor, this cake is perfect for special occasions or simply satisfying your chocolate cravings. Get ready to dive into a world of pure chocolate ecstasy with this irresistible Hungarian chocolate mousse cake.

Keywords: Hungarian, chocolate mousse cake, recipe, decadent, indulgent

Hungarian chocolate mousse cake recipe details

Hungarian chocolate mousse cake recipe, recipe Rating: 4.7
Number of votes:117 

Ingredients

	For the cake:
90 g	unsweetened chocolate,melted and cooled to lukewarm
190 g	unsalted butter, softened
120 g	sugar, but weighed as 2x60g and kept separate
4 medium	eggs, separated
1 pinch(es)	salt
60 g	plain flour
	For the Filling:
360 ml	double cream
300 g	semi-sweet chocolate, chopped
4 tbsp	dark rum
1 tsp	vanilla extract
	For the Glaze:
200 g	semi-sweet chocolate, chopped
30 g	unsalted butter
2 tbsp	light syrup if available, or golden syrup
1 tsp	vanilla extract

Instructions

Preheat oven to Gas Mark 4, 180°C, 350°F. Line a 9×13 inch, 22x28cm approx. baking tray with parchment paper.

Cake:
Cream the butter with one portion of sugar in a bowl until light and fluffy. Add melted chocolate and beat in the yolks one at a time.

In a medium bowl, beat the egg whites with the salt until the whites stick to the beaters. Add remaining portion of sugar and beat until stiff peaks form. Add about 1/3 of the beaten whites to the chocolate to lighten the mix and then carefully fold in the remainder. Sprinkle the flour over the batter and carefully fold it in without decreasing the volume.

Pour into prepared tin and bake for 12-15 minutes or until the cake starts to pull away from the side of the tin. Do not overbake. Allow to cool for a few minutes on a wire rack and then invert onto the rack and remove lining paper. Allow to cool completely.

Filling:
Place the chocolate in a heatproof bowl. Either bring the cream to a boil over a moderate heat in a saucepan or use a microwave. Pour hot cream over chocolate. Cover with cling film and allow to stand for 10 minutes. Add rum and vanilla and stir until smooth. Refrigerate for an hour. When cold, whip the filling until its volume has doubled.

Assembly:
Cut the cake in half, and place one half on a rack. Spread the filling over the half on the rack and top with the other half. Refrigerate for an hour, on the rack if possible.

Glaze:
Place the chocolate, butter and syrup in a microwave-proof bowl. Heat on full power for 1 minute. Add vanilla and stir until completely melted and smooth. Allow to cool for 10 minutes.

Set the rack with the cake over a dish or tray large enough to catch any drips. Holding the glaze 2 inches, 5cm above the cake, pour the glaze evenly over top and use a spatula to cover the sides. If necessary, refrigerate for about 20 minutes or until the glaze has set.

The cake is extremely rich. Cut into 7 equal columns along the longer side and 5 equal rows across the narrower, creating 35, approximately 1½x1½ inch, 4x4cm squares . Refrigerate leftovers.

Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a