Decadent Chocolate Mousse Cake

Instructions:
1. Prepare the Biscuit Base:
• Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
• In a large mixing bowl, whisk the eggs and sugar together until the mixture becomes thick and pale. You can use a hand mixer or stand mixer on medium-high speed. This process should take about 5-7 minutes.
• Sift the flour, cocoa powder, and baking powder together in a separate bowl. Gradually fold the dry ingredients into the egg mixture using a spatula. Be gentle to preserve the air in the batter for a light, fluffy texture.
• Add the vanilla extract and warm water to the batter, stirring gently until everything is well incorporated.
• Pour the batter into the prepared cake pan and spread it evenly.
• Bake the biscuit in the preheated oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• Once done, remove from the oven and let the biscuit cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
2. Make the Chocolate Mousse:
• Prepare the gelatin: In a small bowl, dissolve the unflavored gelatin in a little bit of cold water (about 2-3 tablespoons). Let it sit for 5 minutes to bloom.
• Melt the milk chocolate: Break the chocolate into small pieces and melt it using a double boiler or in the microwave in short bursts (30 seconds at a time) until smooth and glossy. Let it cool slightly.
• Whip the cream: In a separate bowl, whisk the fresh cream and powdered sugar until it forms soft peaks. Be careful not to overwhip.
• Combine the gelatin with the chocolate: Gently heat the bloomed gelatin in the microwave for 10-15 seconds until it becomes liquid. Stir the melted gelatin into the cooled melted chocolate, mixing well to combine.
• Fold in the whipped cream: Gradually fold the whipped cream into the chocolate mixture, being careful not to deflate the mousse. Mix until smooth and fully incorporated.
3. Assemble the Cake:
• Once the biscuit base has cooled completely, place it in the center of your serving plate or a springform pan (if you’re using one for easier removal).
• Pour the chocolate mousse over the biscuit base, spreading it out evenly with a spatula to cover the entire surface.
• Refrigerate the cake for at least 4 hours or preferably overnight to allow the mousse to set and become firm.
4. Serve and Enjoy:
• After the mousse has set, carefully remove the cake from the springform pan if using.
• Garnish the top with shaved chocolate, cocoa powder, or a few fresh berries if desired for an elegant touch.
• Slice and serve chilled, enjoying the rich, creamy texture of the mousse combined with the soft, chocolatey biscuit base.
Tips for Success:
• Whisking Eggs: Make sure to beat the eggs and sugar until they are thick and fluffy. This will give your biscuit a light texture and help it rise properly in the oven.
• Melted Chocolate: Ensure that the melted chocolate is not too hot when you add it to the whipped cream. If it’s too warm, it could cause the cream to deflate. Allow it to cool slightly but not harden.
• Gelatin: Blooming the gelatin properly is important to avoid clumps. Let it sit for a few minutes in cold water before dissolving it in the warm chocolate.
• Chilling: For the best texture, allow the mousse to chill for several hours, or overnight if possible. This ensures it sets properly and holds its shape when cut.