Creamy cake with chocolate and elderflower
Happy birthday to meeeeeeee!
For the base*:
125 g cornflakes
2 level tbsp natural cocoa
2 tablespoons sugar
100 g butter
For the chocolate mousse:
250 ml of milk
400 ml of liquid milk cream
200 g sugar
180 g of dark chocolate
15 g gelatin
For the decoration:
80 g of dark chocolate
50 g of butter
* The base can be made with 200-220 g of cocoa biscuits and about 100 g butter. I didn’t have any and I improvised with cornflakes. It was delicious, indeed.
Start the cake the day before, for the creams need time to set.
First, make the chocolate mousse. For this, combine sugar, milk, cream and chocolate in a saucepan. Heat and whisk until you get a smooth chocolate mixture. In another bowl, whisk the eggs and pour in the hot chocolate in a thin stream while stirring (vigorously). Pour this into a round baking dish (24 cm diameter) and bake in water bath for 90 minutes at 80°C. Then, leave aside to cool completely and refrigerate for at least 3-4 hours.
While the mousse rests, make the base of the cake and the elderflower cream. Crush the cornflakes in a blender, then add the butter, cocoa and sugar. Mix again until buttered and sticky crumbs. Tuck and smooth this paste in a round loose-bottom cake tin of 20 cm, lined on the sides with a circle of acetate film.
In a bowl, beat the cream cheese and elderflower jelly. Sweeten to taste. Let the gelatin swell in a little milk and then melt it in a bain-marie. Incorporate to the other preparation stirring well. Finally, pour this in the cake tin and smooth. Refrigerate for 3-4 hours.
When both creams are set, remove the chocolate mousse from the refrigerator. The consistence should be creamy and fluffy, just like a mousse. Scrape the thin layer over the mousse with a spoon (eat separately) and stir the rest until smooth. Let the gelatin swell in a little milk and then melt in a bain-marie. Stir it into the chocolate cream and pour over the elderflower layer of the cake. Refrigerate for at least 5-6 hours or overnight.
In the evening, make the chocolate icing. Melt the chocolate and butter in a water bath and pour it over the cake. Refrigerate once again.
Shortly before the presentation, unmold the cake and remove the acetate film. Decorate the outer line with meringues and some elderflowers.