Ingredients
Chocolate cake :
3/4 cup (180 mL) sugar
4 oz (125 g) dark chocolate, 70% cocoa
1 teaspoon (5 ml) undiluted instant coffee
1/2 cup (125 mL) butter
3 tablespoons (45 ml) cocoa powder
4 eggs, yolks and whites separated
Cheese and chocolate mousse:
125 g (4 oz.) 70% cocoa dark chocolate, chopped
1 cup (250 mL) cream cheese at room temperature
1/4 cup (60 mL) sugar
1 egg
1 teaspoon (5 ml) of vanilla extract
2 tablespoons (30 ml) of cocoa powder
1 cup (250 mL) 35% whipping cream
To decorate :
Fresh raspberries or strawberries
Preparation
Chocolate cake:
Preheat the oven to 178C (350F). Line a 20-cm (8-inch) square Pyrex pan with parchment paper, leaving excess on all sides. Reserve 30 ml (2 tablespoons) of sugar.
In a double boiler, heat the chocolate with the coffee, butter, remaining sugar, cocoa and egg yolks, stirring until the chocolate is melted.
Meanwhile, beat the egg whiites to stiff peaks with the reserved sugar.
Remove the chocolate mixture from the heat. Fold in the egg whiites in three batches, gently folding the dough.
Pour the batter into the prepared pan. Bake in the centter of the oven for 30 minutes or until a toothpick inserted in the centter of the cake comes out clean. Unmould and let cool, without removing the baking paper.
Cheese and Chocolate Mousse:
Heat the chocolate in the miicrowave for 30 seconds. Stir well. Repeat until the chocolate is completely melted.
In a large bowl, whiip the cream cheese with an electric mixer with the sugar, egg, vanilla and cocoa. Incorporate the melted chocolate. Whip the cream, then incorporate it into the chocolate preparation, gently folding the mass.
Assembling the double fondant:
Using a bread knife, even out the surface of the cooled cake. Spread the mousse evenlly over the top of the cake. Refrigerate 4 hours. Reserve the raspberries (or strawberries) for the assembly of the cake.
Cut the double fondant in half, then cut each half into five, making 10 equal portions. Garnish each serving with 3 fresh raspberries or a few strawberries.
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