Holiday Season: Chocolate Mousse Cake with Ginger Bread Crust

We served this delicious chocolate cake with Anne for our Nordic Style Magazine holiday season dinner. 

It is perfect to serve as a dessert for a holiday dinner like this, since you can prep it the day before. This way you minimize the amount of work you have to do the day you have guests coming over.

We had 6 people as our test group here and we made only a small cake with a spring form that was probably ~ 10 cm radius. If you have more people coming over you can double the portion and make it with a bigger spring form.

chocolate-cake

This how you make your chocolate cake:

Base:

120 g Ginger Bread Cookies

50 g Melted Butter (if you are using non-salted butter, add half a teaspoon of Salt)

Topping:

150 g Philadelphia Cream Cheese

2 Eggs (separate the whites)

1 dl Sugar

150 g Chocolate

1 tsp Vanilla Sugar

3 Gelatin Leaves

0,5 dl Espresso

1,5 dl cream

  1. Prepare the base by cracking the cookies and mixing them with the melted butter (and salt).
  2. Place a baking paper on the bottom of the spring form and press the base on top off it. Set in the fridge to cool.
  3. Fill up a bowl with cold water and place the gelatin leaves in there for 10 minutes.
  4. Melt the chocolate in a hot water bath.
  5. Mix cheese, yolks, sugar and add cooled down chocolate.
  6. Whip the cream in a separate bowl.
  7. Whip the whites in a separate bowl.
  8. Get a cup of espresso ready. Squeeze excess water from the gelatine leaves and place them in a pot with 0,5 dl of espresso. Remove the pot from the stove top, do not let the mixture boil after adding the gelatine.
  9. Add the gelatine-espressp mixture with the cheese & chocolate mix and mix well with an electronic hand mixer.
  10. Add whipped whites and cream to the chocolate mix.
  11. Pour the topping on top of the base.
  12. Let it settle in the fridge for over 5 hours or until the next day.

Remove the chocolate cake from the spring form before serving. If you wish you can decorate the cake by sprinkling dark cocoa power on top and grating some chocolate on top of the cocoa powder.