Landau Chocolate Cake

Apr 08, 2021
Torta al cioccolato Landau

INGREDIENTS (for the cocoa sponge cake)

  • 3 eggs
  • 120 g of sugar
  • 150 g of butter
  • 30 g of bitter cocoa
  • 25 g of corn starch (Maizena)
  • 1/2 vanilla bean (seeds, or 1/2 teaspoon vanilla extract)
  • 1/2 teaspoon baking powder
  • 150 g of 50% dark chocolate or 70% if you prefer a more intense flavour

    INGREDIENTS (for the chocolate mousse)
    220 ml fresh whole milk
  • 50 g of sugar
  • 25 g corn starch
  • 1/2 vanilla bean (seeds, or 1/2 teaspoon vanilla extract)
  • 15 g of bitter cocoa
  • 120 g dark chocolate
  • 100g of mascarpone
  • 100 ml of fresh whipping cream
  • bitter cocoa for the top

PROCEDURE

  • Melt the butter cut into cubes with the chopped chocolate in a bain-marie and leave to cool (you can also not melt it in a bain-marie but in this case stir often).
  • Beat the sugar with the eggs, add the vanilla, cornstarch, yeast, cocoa and melted chocolate with the warmed butter, mixing well.
  • Bake in a pan lined with baking paper at 170° for about 30 minutes. Do the toothpick test.
  • Let cool on a rack.
  • Prepare the mousse: break the chocolate into pieces.
  • Mix cocoa, sugar and starch in a non-stick pan. Slowly add the milk and vanilla, stirring constantly. Cook the cream until it thickens. Add the chocolate pieces and stir vigorously to melt it and obtain a smooth and homogeneous mixture.
  • Whip the fresh cream, which must be very cold to whip quickly.
  • Soften the mascarpone with the whisk.
  • Add the mascarpone and whipped cream to the chocolate cream, stirring gently to avoid deflating the mixture.
  • Pour the chocolate mousse over the chocolate sponge cake. Level the surface.
  • It will harden in about 3 hours. You can speed up this process by putting the cake in the freezer, but remember that it must reach room temperature before being eaten.
  • Place the cake on a cake stand or serving plate and sprinkle the cocoa on top. You can use a stencil to create a decoration.

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