Decadent Mousse Cake Recipe for All Occasions

Start by preheating your oven to 180°C (350°F). In a mixing bowl, whisk together the 2 eggs and a pinch of salt until frothy. Gradually add 50 grams of sugar while continuing to whisk until the mixture is light and fluffy.

Next, gently fold in the 60 grams of flour and 10 grams of cornstarch until just combined. Be careful not to deflate the batter. Finally, incorporate 15 ml of vegetable oil to keep the biscuit moist. Pour the batter into a lined baking dish and bake for about 15-20 minutes, or until a toothpick comes out clean.

In a large bowl, beat 10 egg whites until they reach soft peaks. Gradually add 350 grams of sugar and 20 grams of vanilla sugar while continuing to beat until stiff peaks form. In a saucepan, combine 140 grams of water and a pinch of salt over low heat.

Once it reaches a gentle simmer, stir in 2 teaspoons of lemon juice and remove from heat. In another bowl, mix 200 grams of soft butter and 120 grams of condensed milk until smooth. Next, dissolve the 30 grams of gelatin in 170 grams of water by heating it slightly, and then slowly fold it into the butter mixture.

Finally, gently fold the whipped egg whites into the butter mixture until combined.

Once the biscuit base has cooled, place it on a serving plate. Pour the mousse filling evenly over the biscuit and smooth it out. Refrigerate for at least 4 hours, preferably overnight, until set. To prepare the glaze, melt 250 grams of dark chocolate with 30 grams of vegetable oil in a double boiler or microwave, stirring until smooth.

Allow the glaze to cool slightly before pouring it over the chilled mousse cake. Spread it evenly with a spatula. Return the cake to the refrigerator for one more hour to set the glaze.

Once set, slice the mousse cake and serve it on dessert plates. This cake is perfect for celebrations or a special treat. The combination of the light biscuit base with the rich mousse and glossy chocolate glaze is sure to impress!