Delicious Cake with Chocolate Mousse

To prepare the delicious cake with chocolate mousse, start by preparing the crumble. In a bowl, place the softened butter, add the powdered sugar 1, and start kneading with your hands 2. Then add the flour 3.

Also add the cocoa powder 4 and a pinch of salt 5. Knead again with your hands 6.

You should obtain a homogeneous but soft mixture 7. Transfer it to a baking tray previously lined with parchment paper and use a spatula to flatten it 8 until it reaches a thickness of 0.39 inches (1 cm) 9.

Bake in a preheated static oven at 356°F (180°C) for 10-15 minutes. Then remove from the oven 10 and let it cool. When the crumble is at room temperature, melt the dark chocolate in a bowl, add the vegetable oil 11, and quickly stir to emulsify it 12.

Break the crumble into pieces in a bowl 13, add the oil and chocolate mixture 14, and mix with a spatula 15.

Transfer the mixture into a 9-inch (22 cm) springform pan with sloped edges 16, and using the back of a spoon, press it to line both the base and the edges 17. Place in the refrigerator to set. Now move on to pasteurize the eggs needed for the mousse. In a small pot, pour 3.5 oz (100 g) of sugar and the water 18. Turn on the heat and measure the temperature with a thermometer; it should reach 250°F (121°C).

While the syrup comes to a boil, crack the eggs into the bowl of a stand mixer fitted with a whisk and start whisking them. After about a minute, add the remaining 3.5 oz (100 g) of sugar 19, and as soon as the syrup reaches 250°F (121°C), pour it in a thin stream, working at medium-high speed. Let it stream along the sides of the bowl 20. Continue whisking until the mixture reaches room temperature 21. It will take about 5 minutes.

Meanwhile, soak the gelatin in cold water 22. Coarsely chop the chocolate 23 and melt it in the microwave or a double boiler 34.

Heat the cream in a small pot 25, and as soon as it comes to a boil, add the drained gelatin 26. Stir well to dissolve it 26, then add it to the mixture in 3 batches 27.

Stir with a spatula after adding some cream 28 until you get a fluid and glossy ganache 29. Let the ganache cool slightly, then add the egg mixture, again in 3 additions 30.

Gently mix from bottom to top 31 until fully incorporated. The mousse is ready 32. Take the base from the fridge and spread the previously sieved apricot jam on the bottom 33.

Pour the mousse inside and level it with a spatula 34. Cover with cling film in contact and transfer to the refrigerator for at least 6 hours. After this time, take the cream from the fridge and whip it until semi-firm 35, adding powdered sugar if you prefer. Take the now set cake from the fridge and remove the cling film 36.

Use a spoon to spread the cream over the mousse 37 and decorate with chopped dark chocolate 38. The delicious cake with chocolate mousse is ready to be served 39.