Almond Strawberry Chocolate Mousse Cake
The pairing of strawberries and chocolate is a classic combination, but adding a touch of almonds takes it to a whole new level. This delectable Almond Strawberry Chocolate Mousse Cake consists of a flourless almond cake at the bottom, followed by a crunchy almond layer, chocolate mousse, with a white chocolate and strawberry jelly insert all topped with a chocolate glaze.
Ingredients
Almond cake: for 7-inch (18 cm) round pan
- 1 egg white
- 1 tbsp (15g) caster sugar
- 1/4 cup (30g) powdered sugar
- 1/4 cup (30g) almond flour
- 1/4 tsp (1g) salt
- 1/4 cup (20g) almond flakes
Crunchy Almond Layer
- 1/2 cup (40g) almond flakes
- 1.5 oz (45g) semisweet chocolate
- 1 (15ml) vegetable oil
White Chocolate Insert
- 1/3 tsp (1g) gelatin powder
- 1 tsp (5ml) cold water
- 1/3 cup (80ml) whipping cream
- 1 egg yolk
- 1 tbsp (15g) sugar
- 2 oz (60g) white chocolate
- 2 tbsp (30ml) whipping cream
Strawberry Jelly
- 3.5 oz (100g) strawberries , fresh or frozen
- 1/4 tsp (1g) tonka powder , optional
- 2 tbsp (30g) sugar
- 1 tsp (3g) cornstarch
- 1 tsp (5ml) cold water
Chocolate Mousse
- 1/2 cup (120ml) whipping cream
- 4 oz (120g) semisweet chocolate , chopped
- 7 oz (200ml) whipping cream , 35% fat, chilled
Chocolate Glaze
- 3 tbsp (45ml) water
- 1/3 cup (70g) caster sugar
- 1/3 cup (75g) glucose
- 1.7 oz (50g) sweetened condensed milk
- 2 tsp (6g) gelatin powder
- 2 tbsp (30ml) cold water
- 2.5 oz (75g) milk chocolate
Instructions
Prepare white chocolate insert.
- Bloom the gelatin powder in cold water.
- Line a 5.9-inch (15 cm) round pan with plastic wrap.
- In a saucepan, bring to a simmer 1/3 cup (80ml) of cream.
- In a bowl, mix together the egg yolk and the sugar, until pale.
- Pour the hot cream over the egg yolk, return to the stove, and keep stirring until the temperature reaches 179 F (82C). Remove from the stove.
- Add in the bloomed gelatin, and mix until combined.
- Add in the white chocolate and the 2 tablespoons (30ml) of cream and mix with a hand blender, until smooth.
- Pour the mixture into the prepared pan and put it in the freezer for 1-2 hours or overnight.
Prepare the strawberry jelly.
- In a saucepan, bring to a boil the strawberries and the sugar. Let boil for 5 minutes.
- In a small bowl, mix together the cornstarch, the tonka powder and the cold water. Pour over the hot mixture and let it boil for one more minute.
- Let it cool at room temperature, then pour it over the white chocolate insert recently made and put it back in the freezer for 1-2 hours or overnight.
Prepare the almond cake.
- Line a 7-inch (18 cm) round pan with parchment paper.
- On a stand mixer, beat together the egg white and the caster sugar until stiff peaks form.
- In a bowl sift together the almond flour, salt and powdered sugar.
- Gently fold the dry ingredients into the meringue.
- Fold in the almond flakes.
- Bake for 16-20 minutes at 350F (180 C), until the edges turn golden.
Prepare the crunchy almond layer.
- Melt the chocolate in the microwave or over bain-marie.
- Add in the oil and almond flakes, and mix until combined.
- Now it's ready to use. Spread it over the almond cake layer.
Prepare the chocolate mousse.
- Using a hand mixer, lightly beat the 7 oz (200ml) whipping cream, until soft peaks form. Set aside.
- Bring to a simmer 1/2 cup (120ml) of whipping cream, then pour over the semisweet chocolate. Mix until combined.
- While the ganache is still hot, pour it over the whipped cream. Using a spatula, gently mix together the two, being careful not to eliminate all the air. Assemble the cake while the mousse is liquid.
Prepare the chocolate glaze.
- Bloom the gelatin powder in cold water.
- In a pan, bring to a boil the water, sugar and glucose and keep stirring until the temperature reaches 217F (103C). Remove from the stove.
- Add in the sweetened condensed milk, and mix until combined.
- Add in the bloomed gelatin, and mix until combined.
- Add in the milk chocolate, and mix with a hand blender until smooth and shiny. Cover with plastic film. Let it cool.
- Use the glaze at 95 F (35 C).
Assemble the cake.
- Place the almond cake on a tray. Line an acetate sheet around the cake and put a 7-inch (18 cm) cake ring around it.
- Spread the almond crunchy layer over the cake with a spatula.
- Pour one-third of the chocolate mousse over the crunchy layer.
- Take out from the freezer the two inserts and place them over the chocolate mousse, press them a little, so that the mousse covers the edges of the inserts.
- Pour the remaining chocolate mousse and level it with a spatula.
- Put the cake in the freezer for 1-2 hours.
- After the cake is frozen, remove it from the cake ring and place it over a rack over a parchment paper lined baking sheet, to collect the glaze excess.
- Make sure the glaze is at 95 F (35 C).
- Pour the glaze on top and edges of the cake. Use an offset spatula to remove the excess and decorate the bottom of the cake with almond flakes.
- Put it in the fridge for 30 minutes to set.
- Transfer the cake to a serving platter and decorate it with fresh strawberries and chopped chocolate.
- Cut the cake with a sharp knife. Enjoy!
Nutrition
Serving: 1 serving out of 8Calories: 579kcalCarbohydrates: 53.4gProtein: 7.1gFat: 39.1gSaturated Fat: 21.2gCholesterol: 110mgSodium: 57mgPotassium: 258mgFiber: 2.1gSugar: 46.6gCalcium: 139mgIron: 1mg