I had a hot pot dinner with my friends at our house over the weekend and I made a chocolate mousse cake for my friend’s birthday. Her son is allergic to egg so I always look for eggless options so everyone could enjoy the dessert. I have made him mousse cake with eggless biscuit base before so I was planning to do the same thing and to make it even fancier by wrapping the cake with ladyfingers and filling the center with lots of blueberries. But when I checked the ingredients list I saw that there was egg in the ladyfingers!!! Phew…I was glad I took a final look at the ingredients. So if you are making treats for friends who have certain food restriction or allergy, do make sure you check the ingredients. EVERY. SINGLE. TIME.
EC週末跟朋友在家中打邊爐聚會，亦做了蛋糕為朋友補祝生日。朋友的兒子對蛋敏感，因此EC預備了無蛋甜品供所有人享用。過去曾為朋友兒子製作其他無蛋慕絲凍餅，因此這次也照辦煮碗，初時計劃利用手指餅圍邊，然後中間則放上大量藍莓。然而，當查看手指餅包裝袋時才驚覺原來材料含有雞蛋！幸好及早發覺，否則後果不堪設想。大家為有食物敏感的朋友預備食物時真的不要掉以輕心，切記每次要好好細看食物標籤啊！
This cake is very similar to my other chocolate mousse cake (read about my blog post, Chocolate Mousse Cake with Chocolate Crust). I used a darker chocolate this time and instead of chocolate glaze, ganache was poured over the mousse. This basic and simple ganache was made with a one to one ratio of whipping cream and dark chocolate. Butter was added for a smoother mouthfeel. Unlike chocolate glaze which has a glossy appearance, ganache has a matte finish when set and it tastes super rich and decadent. Not only is dark chocolate the main ingredients of the cake, it is also the soul. Therefore it is a must to use high quality chocolate here. Trust me. You really get what you pay for. Just go ahead and invest in some good chocolate and you will be rewarded with your guests’ highest compliments.
這蛋糕與其他朱古力慕絲蛋糕配方相似(詳情請參考朱古力慕絲凍餅)，只是EC 使用可可成份更高的黑朱古力和以朱古力醬代替朱古力鏡面。朱古力醬製作十分簡單，主要以一份忌廉和一份黑朱古力調配而成，EC另加牛油增強幼滑口感。朱古力醬沒有朱古力鏡面般光亮，凝固後顏色較暗啞，可是甜中帶甘味道十分濃郁。朱古力不但是蛋糕主要材料，也是整個蛋糕的靈魂，因此務必使用高品質朱古力。你的用料如何，蛋糕的味道也必如何。當朋友不斷稱讚蛋糕好吃而要求多吃一件時，你會發現花在朱古力上的錢真的不算得什麽。
No Bake Dark Chocolate Mousse Cake with Chocolate Ganache
黑朱古力慕絲凍餅配朱古力醬
For 7” pastry ring
七寸蛋糕圈份量
Ingredients
For the Chocolate Crust
100 g Marie biscuits
8 g unsweetened cocoa powder
2 tsp granulated or demerara sugar
40 g unsalted butter, melted
For the Chocolate Mousse
6 g unsweetened cocoa powder
1/16 tsp salt
40 g hot water
1/2 tsp vanilla bean paste or pure vanilla extract
8 g powdered gelatin
40 g water (add to gelatin)
135 g dark chocolate (I used couverture chocolate with 58% cacao)
67 g whipping cream (add to chocolate)
15 g unsalted butter
240 g whipping cream
For the Chocolate Ganache
80 g whipping cream
90 g dark chocolate (I used couverture chocolate with 58% cacao)
10 g light corn syrup
10 g unsalted butter
材料
朱古力餅底
瑪利餅 100克
無糖可可粉 8克
細砂糖或原蔗糖 2茶匙
無鹽牛油溶液 40克
黑朱古力慕絲
無糖可可粉 6克
鹽 1/16茶匙
熱水 40克
雲尼拿醬或純雲尼拿油 1/2茶匙
魚膠粉 8克
水(加入魚膠粉) 40克
黑朱古力(EC用58%濃度調溫朱古力) 135克
淡忌廉(加入朱古力) 67克
無鹽牛油 15克
淡忌廉 240克
朱古力醬
淡忌廉 80克
黑朱古力(EC用58%濃度調溫朱古力) 90克
粟膠 10克
無鹽牛油 10克
Directions 做法
For the Crust 餅底
Wrap bottom of cake ring with plastic wrap. .With a food processor, grind up marie biscuits, cocoa powder and sugar into a fine powder. Add melted butter and mix until evenly moistened. Evenly press mixture into the bottom of ring with the back of a spoon (I love to use the bottom of a tall glass or ramekin to press down the crust firmly). Store in the freezer until ready to use.
蛋糕圈底部用保鮮紙包好備用；瑪利餅，可可粉和糖用食物處理器打成粉末，加入牛油溶液拌勻成濕沙狀，倒進蛋糕圈內用匙羹背鋪平壓實(EC愛用杯子底部“打樁“令餅底壓得更平均更實)，放在冰格冷凍備用。
For the Dark Chocolate Mousse 黑朱古力慕絲
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before you start. Mix cocoa powder, salt and hot water in a small bowl until thoroughly combined. Stir in vanilla bean paste. Set aside.
鋼盆及打蛋器配件預先放冰箱十分鐘雪凍；小碗內放可可粉，鹽和熱水開勻，拌入雲尼拿醬，備用。
Bloom gelatin by mixing it with water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water until gelatin liquefies.
魚膠粉加水拌匀靜置五分鐘後隔水坐溶或叮溶備用。
Make ganache by melting chocolate, whipping cream and butter In another bowl over a pot of simmering water (or melt in the microwave with medium power). Stir until mixture is smooth and glossy. Stir in cocoa powder mixture and liquefied gelatin until smooth. Let cool to room temperature.
取一大碗放入朱古力，淡忌廉和牛油，隔熱水坐溶或放微波爐用中火叮溶，拌勻成順滑有光滑的朱古力醬，拌入可可粉溶液和魚膠溶液至順滑後放涼備用。
With a hand mixer, whisk whipping cream in the chilled mixing bowl with slow speed until soft peaks form. Fold whipped cream into the chocolate-cocoa powder mixture in two batches until homogeneous. Pour mousse batter over the chilled crust. Tap ring on the countertop several times to remove any large air bubbles then smooth top. Refrigerate until set.
淡忌廉倒入預先雪凍的鋼盆，以電動打蛋器低速打至軟身呈軟勾狀，分兩次拌進朱古力糊中，輕手混合至顔色均一，將慕絲糊倒在蛋糕圈餅底上，輕敲幾下釋出大氣泡，抹平表面後放入雪櫃冷藏至凝固。
For the Chocolate Ganache 朱古力醬
In a saucepan, heat whipping cream on low until it begins to bubble. Remove from heat then pour over the chocolate. Let stand for 2 minutes then gently stir until chocolate is completely melted. Stir in softened butter and syrup until smooth.
淡忌廉小火加熱至冒煙，離火後倒進朱古力中，靜置兩分鐘讓朱古力吸收熱力後拌勻至朱古力完全融化，加入軟化牛油和粟膠拌至順滑。
Remove chilled cake from the fridge and pour on the chocolate ganache. Return to the refrigerator and chill until set. Unmold cake and adhere base of cake to the cake board with melted chocolate. Place decorations on top and keep refrigerated until ready to serve.
取出已凝固的蛋糕，倒上朱古力醬，放回雪櫃冷藏至凝固，取出蛋糕脫模並以溶朱古力固定在蛋糕底板上，放上裝飾後保持冷藏，食用前才取出。
I used Lindt dark couverture chocolate with 58% cocoa.
EC用Lindt 58%濃度調溫黑朱古力。
My friend has been burning the midnight oil recently due to exams and assignments. Hubby and I purposefully prepared this bible verse cake topper for her. If you don’t know Chinese, it says “Of making many books there is no end, and much study wearies the body.” (Ecclesiastes 12:12)
朋友最近常常開夜車讀書，EC和老公特意準備備有傳道書金句的蛋糕插牌。
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