Halvah Cake with chocolate mousse (25 cm diameter)

 

You can also use a rectangular baking tray and serve in the form of cubes

Ingredients

Ingredients
Sponge cake

  • 6 eggs (whites and yolks separated, room temperature)
  • 145 g sugar
  • 120g cake flour
  • 90 g potato flour
  • 10 g baking powder
Ingredients

Ingredients
Mousse

  • 300ml heavily chilled 30% cream
  • 100g 60% cocoa flaked dark chocolate or 100g melted dark chocolate bar
Ingredients

Ingredients
Filling

  • 650 ml heavily chilled 30% cream
  • 350g Premium Halvah Cream
Ingredients

Ingredients
Frosting

  • 100g 60% cocoa dark chocolate
  • 100 ml 30% UHT cream
  • 1tbsp softened butter
  • Sesame seeds (for decoration)

Sponge cake

  • Formabaking tin 25 cm diameter
  • Temperatura170°C (fan oven); 180°C (no fan)
  • Countdown30- 40 minutes

RecipeInstructions: Sponge cake

Whip the egg whites to obtain a fluffy foam, gradually adding the sugar and stirring until a homogeneous mass is obtained. Combine the whipped egg whites and sugar with yolks. In a separate dish, sift the cake flour, potato flour and baking powder, then add gently while mixing to the whipped mass combined with yolks. Put the dough into a baking tin and until golden brown colour. Leave the baked sponge to cool, remove from the tin and divide into four equal slices.

Chocolate mousse

RecipeInstructions: mousse

Liquefaction of chocolate in a water bath:

Flaked chocolate (or a bar) liquify by stirring in a water bath without exceeding the temperature of 80 ° C.

Preparation of chocolate mousse for filling:

Cool the chocolate down to 30-32 ° C, but so that it remains smooth and does not begin to crystallise. Whip the chilled cream. Gradually stirring, add the dissolved and cooled chocolate and mix until it combines with the cream to form a homogeneous mass. Set aside in the fridge and use to fill the middle layer of the cake.

Sweet cream mass with premium halvah cream

RecipeInstructions: mass

Premium halvah cream heat in a water bath or a thermostat to a temperature of about 45 ° C to slightly liquefy the consistency. Whip the 30% cream and slowly add it (without stirring) until a homogeneous mass is obtained.

Cake frosting based on bitter 60% chocolate:

RecipeInstructions: frosting

boil the cream and add the 60% flaked dark chocolate, stirring to dissolve it. Add butter and mix thoroughly. Cool, but do not allow to solidify.

PrzepisMethod

Spread masses on the sponge cake layers as follows: bottom and top layer  - Premium Halva Cream, middle layer - chocolate mousse. The cake should be cooled down and poured with a cooled glaze, spreading it on the top and sides. Decorate at choice, eg. by sprinkling with sesame seeds.