White Chocolate, Brownie & Strawberry Entrement
In honor of one of my boyfriend’s employees, Casper, is leaving the office after 2 years, my boyfriend and his partners want to through him a little farewell cake! I was therefore given a free hand in terms of cake and I knew right away which one it should be. Many times I have made a 3 layer chocolate cake with a dark chocolate base, a dark chocolate mousse and a white chocolate mousse on top. This is one of Casper’s favorite cakes, so the choice was obvious!
Where others remember names, hair color og phone numbers, I tend to remember people’s favorite tastes in sweets. For example, I can not remember my parents’ age, but I know mom absolutely love lemon dessert, fragilité is one of her favorite cakes and the best cake she ever had was her mother’s chocolate roll (No one will ever top that one). My father loves ice cream with nougat or chocolate sprinkle. If he have to eat cake, he prefer something with berries and he think chocolate cakes are too heavy, but he loves chocolate mousse.
I know their names and their favorite cakes, favorite fruit and favorite consistency it’s a little crazy, but if you are a true cake-geek you must stand by it.
Anyway, so this also applies to Casper, I know that he loves chocolate fondants, love the texture of mousses and that his favorite fruit is strawberries. So it was obvious that making the top layer with a strawberry mousse instead. The plan was that it should be a brownie base with a white chocolate mousse in the middle and a strawberry mousse on top. BUT BUT BUT! I thought it would be even more delicious with a little decoration, so I let the strawberry mousse go out to the sides for a nicer cut and mixed up a quick glaze to top of with. I finally topped off with a swiss meringue and voila, the cake was done. It’s super easy to make and the recipe is step-by-step.
The recipe provides a 8,6 inch cake – enough for 12-14 people.
- 1 cup semi-sweet chocolate chips
- 4 ounces unsweetened chocolate, chopped
- 1 1/2 stick butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 3/4 cup all-purpose flour
1. Heat the oven to 175°C/350°F.
2. Line a 24 cm/9,5 inch large springform with baking paper.
3. Mix chocolate buttons, chopped chocolate and butter in a bowl. Melt it in the microwave oven. Only 1 min, then 30 seconds thereafter until the chocolate has melted.
4. Let the chocolate cool slightly.
5. Stir sugar into chocolate.
6. Stir the eggs into the batter one at a time.
7. Stir the flour.
8. Put the batter into the bakingpan.
9. Bake the brownie for 35-40 minutes. (A tester should come out with wet crumbs on it) Don’t overbake.!!!
10. Let the cake cool to room temperature.
11. Trim the edges of the brownie to 20 cm/8 inch.
12. Tighten an adjustable baking ring around the brownie bottom.
13. Make the white chocolate mousse.
White chocolate mousse
- 3/4 teaspoon powdered gelatin
- 1 tablespoon water
- 6 ounces white chocolate, finely chopped
- 1 1/2 cups cold heavy cream
1. Dissolve the gelatin powder and water in a small bowl – let rest 5 minutes.
2. Put the white chocolate in a medium bowl.
3. Come 1/3 of the cream in a small saucepan and warm it up to a simmer on medium-high heat.
4. Take the cream off the heat and pour it over the gelatin and stir until gelatin is completely dissolved.
5. Pour the hot cream over the white chocolate – whip lightly until chocolate is completely melted and the chocolate is smooth.
6. Cool the white chocolate base to room temperature for 5-8 minutes, stirring regularly (it will thicken slightly)
7. Whip the remaining 2/3 cup cream on medium speed with a completely clean whisk until it starts to thicken (approx. 30 sec.)
8. Increase the speed to high and beat until soft peaks forms when you lift the beaters, approx. 1 min.
9. Use the whisk to fold 1/3 of whipped cream into chocolate mixture. (this is done to lighten the mixture)
10. Now use a spatula and fold the white chocolate into the whipped cream until there are no white streaks.
11. Pour the white chocolate mousse onto the brownie base. (remember to put it around the edges first).
12. Smooth the top and cool the cake in the fridge for minimum 2 1/2 hours.
13. Once the mousse has cooled, loosen the adjustable ring from the mousse and enlarge the ring so that there is 1 cm/0,4 inch free all around the cake.
14. Place the cake in the fridge and make the strawberry mousse.
- 20 g strawberry puree
- 70 g sugar
- 12 g of lemon juice
- 5 g of strawberry syrup
- 40 g of pasteurized egg whites
- 10 g of gelatin leaves
- 100 g strawberry puree
- 60 g strawberry puree
- 160 g of cold heavy cream
1. Make a strawberry puree (blend strawberries and sift them through a fine sieve).
2. Now make the Italian meringue.
3. Add sugar, lemon juice, strawberry syrup and 20 g strawberry puree in a small saucepan and cook them on low heat.
4. When the syrup reaches 100°C/212°F, you begin to whip the egg whites on medium speed.
5. When the syrup reaches 117°C/243°F, pour it in a thin stream into the beaten egg whites while constantly whipping.
6. Beat until whites are cooled down.
7. Soften the gelatine leaves in cold water.
8. Warm 100 g strawberry puree and dissolve the gelatin therein. Add geltine-strawberry purée with the remaining 60 g strawberry purée.
9. F0ld the strawberry-gelatin mixture with the Italian meringue.
10. Beat the cold whipping cream in a large bowl until soft peaks.
11. Turn 1/3 of the whipped cream into the strawberry meringue.
12. Add the strawberry meringue into the remaining whipped cream and fold until completely incorporated.
13. Fill a pipingbag with strawberry mousse and pipe the mousse down the edges of the adjustable ring form.
14. Pipe mousse on top of the cake and smooth it out as nice as you can.
15. Put the cake in the freezer until it is frozen or until the cake is cool enough to be glazed.
16. When the cake is almost ready prepare the glaze.
Strawberry milk glaze
- 180 g sugar
- 45 g of water
- 200 g of heavy cream
- 45 g of milk
- 60 g glucose syrup
- 30 g Nappage
- ½ tsp. strawberry extract
- 6 g of gelatin leaves
- Red food coloring
1. Mix sugar and water in a saucepan and bring to a boil on medium-low heat.
2. Meanwhile, boil the cream and the milk – when it boils take it immediately from the heat.
3. When the syrup reaches 110°C/230°F take it from the heat and pour it into the hot cream/milk, stir constantly until completely mixed.
4. Mix glucose syrup and nappage into a pot and set it on low heat – stir until smooth.
5. Remove from heat and stir in the gelatin.
6. Add the strawberry extract and red food coloring.
7. Allow to cool.
8. Remove cake from the mold and pour the strawberry milk glaze on the cake, let the glaze set.
9. Decorate the cake by desire.
I also believe you will be crazy about my Passionfruit Mousse Cake.
The inspiration for the white chocolate mousse I have from www.dcsappliances.com
The inspiration for the strawberry mousse and strawberry glaze I have from www.dailydelicious.blogspot.dk
Good day from Katrine