Chocolate Mousse Cake

Method

1. Beat the butter with the powdered sugar until smooth.
2. Beat in the almond flour and egg yolk, then the flour, just until a soft dough forms.
3. Roll the dough between two sheets of baking paper to 3 mm thick and freeze it for 15 minutes.
4. Heat the oven to 170°C (340°F).
5. Peel off the top paper and cut a rectangle the size of the top of your loaf tin, about 22 × 12 cm; bake the trimmings as biscuits.
6. Slide the rectangle, on its paper, onto a baking sheet and bake for 12–15 minutes, until pale golden at the edges.
7. Let the shortbread cool on the sheet; it is fragile while warm.
8. Turn the oven up to 180°C (350°F) and line the 20 × 30 cm tray with baking paper.
9. Whisk the eggs with the sugar for 5–7 minutes, until thick, pale and leaving a ribbon trail when the beaters are lifted.
10. Sift the flour and cocoa over the eggs and fold them in gently in 3 additions.
11. Spread the batter evenly on the tray and bake for 8–10 minutes, until it springs back when pressed.
12. Cool the sponge, then cut a strip about 20 × 9 cm, slightly narrower than the middle of your tin.
13. Line the loaf tin with cling film, leaving plenty hanging over the sides.
14. Soak the gelatin sheets in cold water for 5 minutes, or sprinkle powdered gelatin over 3 tbsp of cold water.
15. Bring 200 ml of cream just to the boil and pour it over the chopped milk chocolate.
16. Leave for 1 minute, then stir from the centre until smooth and glossy.
17. Stir the squeezed gelatin (or the soaked powder) into the warm ganache until dissolved.
18. Let the ganache cool to about 30–35°C (86–95°F), barely warm to the touch.
19. Whip the 250 ml of cold cream to soft peaks.
20. Fold the whipped cream into the ganache in two additions to make the mousse.
21. Pour about two-thirds of the mousse into the lined tin.
22. Spoon the lemon curd into the piping bag and pipe a line down the centre of the mousse, pushing the tip just below the surface.
23. Spread the blueberry jam over the sponge strip.
24. Lay the sponge jam side down on the mousse and press it in lightly.
25. Spread the remaining mousse over the sponge and smooth the top.
26. Lay the shortbread on top and press gently; it will become the base.
27. Cover with the overhanging film and freeze for at least 6 hours, or overnight.
28. Turn the cake out onto a board or serving plate, shortbread side down, and peel off the film.
29. Dust with cocoa or scatter with grated chocolate.
30. Refrigerate for 1–2 hours to soften before serving.
31. Cut into 8 slices with a knife dipped in hot water and wiped dry between cuts.

1. Short pastry:
2. All mixed in a mixer, whisk until smooth shovel.
3. Roll out the dough thinly (2-3 mm). Freeze.
4. We shall cut in the form of strips and bake at 170 degrees temprature.
5. Buy ready-made lemon and blueberry confiture.
6. Add gelatin. Cool and whip in a mixer until light in color.
7. Chocolate cake:
8. Whip in the foam eggs with sugar and gently insert in 3-4 steps flour with cocoa.
9. Laid out on a baking sheet and bake at 180 degrees until it's done. Freeze.
10. Milk chocolate mousse:
11. Boil cream.
12. Remove from heat and pour them into a container of chocolate.
13. Make ganache.
14. Enter gelatin and whipped cream.
15. Make mousse.
16. Pour the mousse to the special forms, which look like logs.
17. Then otsadit bag with lemon marmalade throughout.
18. Along the edges of positive biscuit.
19. Put blueberry confiture to biscuite and cover with a strip of dough. Freeze. We will cut the log into segments.
20. Covered in green velvet and decorate with chocolate.

The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.