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Chocolate Mousse Crème Brûlée

Owner/Baker Nathalie Gauthier
L’epi de Ble

Layers of rich mousse and silky crème brûlée make up this decadent cake.


Vanilla Cremeaux
1 vanilla bean
3/4 cup milk
3/4 cup cream
5 egg yolks
1/2 cup sugar
2 tsp gelatin

Chocolate Mousse
2 cups whipping cream (35%)
7/8 cup dark chocolate (56% cocoa)

Chocolate Sponge Cake
16 egg yolks
1 1/2 cup sugar (divided)
2/3 cup cocoa powder
1 cup flour
9 egg whites


Vanilla Cremeaux

1. Split and grate vanilla bean. Heat in saucepan with milk and cream.

2. Beat yolks and sugar until mixture is stiff and light, then pour in hot milk. Pour mixture into a dish and bake until mixture reaches 85°C.

3. Add gelatin and let cool. Pour into a 9” round mold. Freeze and remove from mold.

Chocolate Mousse

1. Whip the cream and melt the chocolate. Stir in 1/4 of the whipped cream, mixing until thick and creamy. Fold in remaining whipped cream.

Chocolate Sponge Cake

1. In a mixer using a whisk attachment, beat the egg yolks together with 1 1/4 cup sugar.

2. Sift together flour and cocoa. Beat the egg whites with remaining sugar. Fold 1/3 of the beaten egg whites into the yolk and sugar mixture.

3. Spread mixture on a tray and bake 10 min at 400°F. Take out of the oven and let cool. Cut out two 9” rounds.

To Assemble

1. On a tray that has been covered with waxed paper, place a layer of chocolate sponge cake inside a 9” round mold. Spread a 1 cm layer of chocolate mousse on top, then add the vanilla cremeux. Spread with a 2-3 cm layer of chocolate mousse, then add the second layer of chocolate sponge cake. Spread mousse over the top, making a smooth surface level with the top of the mould. Freeze cake, removing from the freezer 2 hours before eating.

Yield 1 9” round cake

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