Chocolate Mousse and Custard Cookie Cake

Name: Chocolate Mousse and Custard Cookie Cake
Total time: 7200 s
Yield: 12 servings
Ingredients: 14 oz bittersweet or semisweet chocolate (400 grams), cocoa percentage to taste; 3/4 cup heavy cream (200 ml); 4 large egg whites; 4 large egg yolks; 1 1/4 cups whole milk (300 ml); 3/4 cup heavy cream (200 ml); 2 1/2 tablespoons cornstarch (20 grams); 1/3 cup sugar (60 grams); 1 packet vanilla sugar (or 2 teaspoons vanilla extract); Lemon peel; 1 cinnamon stick; 2 packages tea biscuits or similar cookies (shape of your choice); Milk for dipping the cookies

Albichu @Albichu

De Alhama de Granada, pero viviendo en Strasbourg.

This recipe brings back so many childhood memories. I loved this cake, and it was always made for my birthday. It’s definitely not diet-friendly, but it’s a real treat for both kids and adults.

Albichu @Albichu

De Alhama de Granada, pero viviendo en Strasbourg.

This recipe brings back so many childhood memories. I loved this cake, and it was always made for my birthday. It’s definitely not diet-friendly, but it’s a real treat for both kids and adults.

Saved

Ingredients

2 hours + chilling

12 servings

Chocolate Mousse
14 ozbittersweet or semisweet chocolate (400 grams), cocoa percentage to taste
3/4 cupheavy cream (200 ml)
4large egg whites
Custard
4large egg yolks
1 1/4 cupswhole milk (300 ml)
3/4 cupheavy cream (200 ml)
2 1/2 tablespoonscornstarch (20 grams)
1/3 cupsugar (60 grams)
1 packetvanilla sugar (or 2 teaspoons vanilla extract)
Lemon peel
1cinnamon stick
Cake Assembly
2 packagestea biscuits or similar cookies (shape of your choice)
Milk for dipping the cookies

Saved

Steps

2 hours + chilling

1

Start by making the custard and melting the chocolate so they can cool slightly before assembling the cake.
First, in a saucepan, combine the milk and heavy cream with the lemon peel and cinnamon stick. Heat until just before boiling, then turn off the heat, cover, and let it infuse.
2

While the milk is infusing with the cinnamon and lemon, place the heavy cream and chopped chocolate in another saucepan. Stir over low heat until the chocolate is completely melted. Be careful not to let it stick or burn. Once melted, set aside to cool.
3

Separate the egg whites from the yolks. In a bowl with the yolks, add the sugar, vanilla sugar (or vanilla extract), and cornstarch. Mix well until the mixture is pale and smooth.
4

Gradually add the reserved milk mixture (after removing the cinnamon stick and lemon peel) to the yolk mixture, stirring constantly to prevent the eggs from curdling.
5

Once combined, pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens to your desired consistency. Set aside to cool while you finish the mousse.
6

Beat the egg whites until stiff peaks form. Gently fold them into the melted chocolate using slow, sweeping motions to keep the mixture light and airy.
7

To assemble the cake, dip the cookies in milk and arrange a layer on the bottom of your pan. Add a layer of chocolate mousse, then another layer of cookies, a layer of custard, another layer of cookies, another layer of mousse, more cookies, another layer of custard, more cookies, and finish with a final layer of mousse. I used a springform pan, but any pan will work.
8

Let the cake rest in the refrigerator for at least three hours. Then it’s ready to serve. Enjoy!