Easter Chocolate Mousse Cake

• egg yolks (medium)3

  (weight 60g)

• golden sugar↗100g g
• egg whites (medium)↗3

  (weight 60g)

• cocoa powder↗25g g
• egg whites (medium)↗4

  (80g)

• golden sugar↗25g g
• dark chocolate↗140g g

  (70% cocoa)

• cocoa powder↗25g g
• egg yolk (medium)1

  (20g)

• golden sugar↗100g g
• cocoa powder↗1 tsp tsp
• butter↗35g g
• dark chocolate↗35g g

  (100% cocoa, I used Willie's)

• liquid glucose↗25g g
• dark chocolate↗140g g

  very finely chopped (70% cocoa)

• кристалізований цукор↗100g
• рідка глюкоза↗50g
• лимон↗zest and juice 1
• вершки для збивання100ml
• білий шоколад↗

  пір'я та гніздо з крутки цукру, а також декоративне яйце (я використовую піддуте цукрове яйце, але можна взяти куплене шоколадне яйце, якщо хочете)

• 18cm кільце для торту або випічки

  (висотою 4.5cm, доступне на amazon.co.uk)

• ролик з ацетату

  (ширина 6cm x 40cm довжина, доступний на amazon.co.uk)

• кухонний термометр

  або температурний зонд

• великі та малі палітрові ножі

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C fan/gas 4. Line a baking tray with parchment paper and place a cake ring on it. Put the yolks into a large bowl. In a separate bowl, whisk the egg whites with sugar, using a mixer if desired, until stiff peaks form.

2. 2

   When the whites are stiff, fold a quarter of the whites into the yolks with a large metal spoon, then pour the mixture back into the remaining whites and gently fold. Sift the cocoa powder and gently fold again until combined.

3. 3

   Pour the batter into the cake ring and smooth with a spatula or spoon. Bake for 15–20 minutes or until a skewer inserted in the center comes out clean. Let it cool in the ring – the center will sink.

4. 4

   After the cake has cooled, run a knife around the inner side of the ring to release the cake and remove the ring. Trim the edge of the cake with scissors. Clean the ring and place it again around the sponge on a cake stand or base.

5. 5

   Bring a kettle to a boil. In a large clean bowl or using a stand mixer, whisk the egg whites with sugar until medium peaks form.

6. 6

   Place the bowl over a saucepan of gently simmering water and melt the chocolate to about 50 °C. In a separate bowl whisk 50 ml hot water with cocoa powder, then add the yolks. Pour this into the melted chocolate, but do not stir yet.

7. 7

   Quickly fold a quarter of the whites into the melted chocolate with the yolk mixture – this ensures a uniform mousse texture. Gently fold in the remaining whites with a spatula until fully incorporated.

8. 8

   Pour the mousse onto the sponge, then chill for at least 2 hours, possibly up to 24 hours. Meanwhile, prepare the chocolate twists, white chocolate feather, and sugar nest if using (see opposite).

9. 9

   Melt half of the chocolate in a bowl over gently simmering water. After melting, add the remaining chocolate and remove from heat. Let cool for 5 minutes. Using a palette knife, spread the chocolate onto an acetate strip in a thin even layer. Let set for 1–2 minutes.

10. 10

    Remove the ring from the cake, then wrap the cake with acetate so that the chocolate contacts the mousse. Press firmly and hold for a second to ensure everything stays in place – don’t worry if it overlaps slightly. Chill for 30 minutes. Meanwhile, prepare the butterscotch sauce (see opposite).

11. 11

    To assemble the cake, take it out of the refrigerator and carefully remove the acetate, breaking off any excess chocolate that covers it.

12. 12

    Spoon half of the lemon butterscotch sauce over the mousse, then add the sugar nest and chocolate feather if using. Add shards of broken chocolate twist and a decorative egg if desired. Serve within 1 hour, keeping the remaining sauce separate.

13. 13

    Melt 50 g of finely chopped white chocolate in a bowl over a saucepan of gentle simmering water. Using a small palette knife, spread a thin layer of chocolate onto a piece of parchment shaped like a feather. Optionally place the parchment inside an inverted cake mold to give the feather a curve. After setting, remove the parchment and trim the edges with a small knife to give a feathered appearance.

14. 14

    Fill the sink with cold water and cover a work surface area (about 1 m × 50 cm) with parchment or film. In a saucepan over medium heat melt 150 g of fondant and 20 g of liquid glucose. Cook until the fondant melts, then increase heat and boil until a dark caramel forms. Quickly cool the pan by immersing its bottom in cold sink water, avoiding water entering the pan. This stops further sugar cooking and slightly thickens the caramel. Using two forks, lift strips of caramel from the pan and flick them from a height over the covered work surface, creating many thin sugar threads. Continue until you have a large mass sufficient for a nest. If the caramel begins to harden, return it to heat to soften slightly. With hands gently shape the sugar threads into a loose cylinder, then form the nest. It will keep for several days in a cool dry container; it will melt when exposed to moisture or heat.

15. 15

    Preheat the oven to 180°C/160°C fan/gas 4. Mix sugar and cocoa in a bowl. In a small saucepan over low heat gently melt butter with chocolate and liquid glucose. After melting, whisk together the sugar, cocoa powder and 50 ml cold water. Bring to a boil and cook for 30 s–1 min until it thickens slightly.

16. 16

    Spread a third of the mixture onto a piece of parchment on a tray. Cover with another sheet of parchment and roll out the twist as thinly as possible with a rolling pin. Place in the freezer for 5 minutes until the top parchment sheet releases easily. Repeat with the remaining mixture or freeze for another day.

17. 17

    Remove the top parchment layer and bake in the center of the oven for 5 minutes. When it starts to bubble, it is done. Cool completely before breaking into large pieces.

18. 18

    In a saucepan combine sugar, liquid glucose and 1 tbsp water. Heat over low heat until the sugar dissolves, without stirring. After dissolving, bring to a boil and cook until the syrup turns into a caramel and becomes a light golden color. Warm the zest and lemon juice in the microwave on high for 1 minute, then heat the cream in a separate bowl in the microwave for 2 minutes. When the caramel is golden, add the lemon and cream. Boil for 30 seconds, then set aside to cool. Cool in the refrigerator, covered with film, until needed.