Chocolate and Eggnog Gateau

Gateaux and Cakes
  • Print
Recipe Image
Ingredients for 12 portions, 10" Ø springform cake tin
  • For the base
  • 3 Egg(s)
  • 90 g Sugar
  • 8 g Vanilla sugar
  • 1 pinch(es) Salt
  • 20 g Corn starch
  • 50 g AP Flour
  • 20 g Cocoa powder
  • 10 ml Sunflower oil
  • Butter, for the baking tin
  • For the chocolate mousse
  • 250 g QimiQ Classic, room temperature
  • 120 g Dark chocolate (40-60 % cocoa), melted
  • 50 g Sugar
  • 250 ml Heavy cream 36 % fat, beaten
  • For the eggnog mousse
  • 250 g QimiQ Classic, room temperature
  • 100 ml Eggnog
  • 50 g Sugar
  • Pulp from 1 vanilla pod
  • 150 ml Heavy cream 36 % fat, beaten
Method
1.
Preheat the oven to 360 °F (conventional oven).
2.
For the base: whisk the eggs, sugar, vanilla sugar and salt until fluffy.
3.
Sieve the starch, flour and cocoa powder together and fold into the egg mixture. Add the oil and mix well.
4.
Pour into a greased cake tin and bake in the preheated oven for approx. 25 minutes. Allow to cool.
5.
For the chocolate mousse: whisk the unchilled QimiQ Classic smooth. Add the melted chocolate and sugar and mix well. Fold in the whipped cream.
6.
Place the sponge base in a cake ring and cover with the chocolate mousse.
7.
For the eggnog mousse: whisk the unchilled QimiQ Classic smooth. Add the eggnog, sugar and vanilla, mix well and fold in the whipped cream.
8.
Spread the eggnog mousse over the chocolate mousse and allow to chill for approx. 4 hours.
9.
Decorate as desired.