- Eggs 2 large • 130 kcal
- Powdered white sugar ¾ cup, divided
- Flour ¼ cup
- Low fat milk 2 tablespoon
- Granulated white sugar 1 teaspoon
- Whipped cream 1/3 cup
- Vanilla Extract ½ teaspoon
- Powdered white sugar 1 teaspoon
- Sour cream 200g
- Condensed milk ¼ cup
- Low fat milk ¼ cup
- Gelatin 4 tablespoon
- Unsalted butter ½ cup, softened at room temperature
- Heavy Cream ¼ cup
- semi-sweet chocolate chips ¼ cup
This delicious dessert has a soft cake base that is topped with delicate mousse and a rich chocolate ganache layer. It may appear like too much work, but trust me each layer has a different appeal and this holy trinity in each bite is just incredible to taste.
The sour cream actually makes it creamier and the soft cloud like texture is so appealing. You would love this delicious treat with any hot beverage during the usual evening hours of the day!
Preheat the oven to 175 degrees C, lightly grease a spring form pan and line it with a butter paper. Crack open the eggs in a large bowl and beat them with powdered white sugar until the mixture is thick, pale and a bit frothy in consistency. Whisk flour in to the beaten egg and mix everything well until it is nicely combined.
Transfer the cake mixture in to the prepared spring form pan and bake the cake for about 15 minutes or until it turns golden brown on top. Cool the cake a little and keep aside. Meanwhile, boil the milk with granulated white sugar until the sugar dissolves in it.
Now, soak the cake by spreading the milk mixture evenly over it and keep aside. In a bowl, mix the whipped cream with vanilla extract and powdered white sugar until it is well combined. Keep it in the refrigerator. Now, beat the sour cream in another bowl with condensed milk for 5 minutes or until it is soft and fluffy in texture. In another pan, add ¼ cup of milk with gelatin and whisk it slightly. Put this pan on heat and cook it while stirring continuously until the milk starts to boil.
Add the butter to it and whisk the mixture non-stop for a minute or until the butter melts. Remove the pan from heat, cool it slightly and then slowly beat a ladleful of the sour cream mixture in it. Now, pour this entire mixture in to the remaining sour cream mixture and fold nicely. Fold in the whipped cream mixture in to the sour cream mixture and then spread it over the cake layer. Even out the layer from the top, cover and refrigerate until the mousse is firm and well set.
Meanwhile, heat the heavy cream in a pan until it starts to boil and stir in the chocolate chips in it. Transfer the pan over a double boiler and keep on stirring the ganache until the chocolate dissolves and the mixture is well combined. Cool the ganache to room temperature or until it is thick and pour it over the set mousse layer. Again cover and refrigerate the cake until it is well set. Carefully remove cake from the spring form pan and cut it in to small pieces. Serve chilled and enjoy!
Make sure you move your hands in only one direction while you whisk or blend the ingredients. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only. Maintain the baking temperature and you might need to keep a watch on the cake in the final minutes of baking. Make sure that you carefully remove the egg shells while you break the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe. Do not over mix the batter. Chill the mousse well enough or overnight for it to set nicely.
Nutritional information (per serving): 161 Calories, 11.7g Total fat (7.1g Saturated fat, 0.5g Polyunsaturated fat, 3.2g Monounsaturated fat), 56.3mg Cholesterol, 27.5mg Sodium, 45.2mg Potassium, 12.6g Total carbohydrates (0.1g Dietary fiber, 9.6g Sugars), 2.1g Protein