Moist marzipan-chocolate cake, fluffy chocolate mousse, crisp chocolate shavings – sounds tempting, doesn´t it? If I see such a cake in a store or a café, I´ll have to pass. These cakes are extremely rich in lactose and simply not good for me.
I do not have to deny myself those treats, though. The recipe for this Chocolate-Mousse-Cake is from “Traumhafte Torten” by Adolf Anderson. Adapting it in such a way that the cake is lactose-free is really easy. Instead of normal cream, I use lactose-free cream, and instead of normal dark chocolate, I use lactose-free dark chocolate. And that´s it.
The combination of moist, fluffy and crisp is absolutely convincing, especially if you enjoy all three layers in one bite. Crisp and smooth at the same time. Maybe a bit rich, but well. Sometimes we have to treat ourselves, don´t we?
5.7 oz (160 g) marzipan paste
⅓ cup (80 g) sugar
⅓ cup (40 g) plain flour
⅓ cup (35 g) unsweetened cocoa
1.4 oz (40 g) butter
1.4 oz (40 g) good-quality dark chocolate, lactose-free (e.g. Lindt 70%, Merci 72%)
3 ⅛ cups (750 ml) whipping cream
9 oz (250 g) good-quality dark chocolate, lactose-free (e.g. Lindt 70%, Merci 72%)
3.5 oz (100 g) good-quality dark chocolate, lactose-free (e.g. Lindt 70%, Merci 72%)
Prepare two sheets of baking parchment: With a pen or a pencil draw a circle of 8 inches on the first sheet, a circle of 10 inches on the second sheet. This is easiest done by using an adjustable cake ring: Adjust the cake ring to the appropriate size, then follow the outline with a pen or pencil.
Flip the baking parchment over so that the marks are on the bottom side. This way the batter will not touch the pencil- or pen-mark. Put the baking parchment onto two baking sheets.
Preheat the oven to 320° F (160° C) if you have a convection oven, to 170° C (340° F) if you have a conventional oven.
Chop the chocolate into small pieces. In a small pot, melt the butter at low heat. Add the chopped chocolate and dissolve it in the butter.
Sieve flour and cocoa into a small bowl.
Cut the marzipan paste into small pieces. Put the marzipan pieces into a mixing bowl and add 1.4 oz (40 g; about 3 tbsp.) sugar. With the kitchen machine or a hand mixer, beat at low to medium speed until the mixture is crumbly. Gradually add two eggs. Beat until the mixture is smooth.
In a second mixing bowl, beat the third egg with 1.4 oz (40 g) sugar with the kitchen machine or a hand mixer until fluffy.
Add the marzipan-mixture to the egg-mixture and thoroughly beat with the kitchen machine or the hand mixer.
Carefully fold in the cocoa-flour-mixture, then stir in the melted chocolate-butter mixture. I used a whisk for this.
Spread the batter onto the baking parchment in the circular shapes you drew on the parchment. The batter will be thin, about one third of an inch. Distribute the batter between the two circles so that both circles are equally thin (or thick, whichever you prefer). I just estimated how much batter I would need for each circle; this worked well.
Bake the cakes for 15-20 minutes. Check frequently; they should not get dark. Remove from the oven and let them cool.
Chop the chocolate into small pieces and put the pieces into a mixing bowl. In a small pot, bring 1 ⅛ cup (250 ml) whipping cream to a boil. Pour one third of the cream over the chopped chocolate and stir until smooth. Pour the second third over the chocolate, stir again. Pour the last third over the chocolate and stir until the mixture is completely smooth. Let the mixture cool until it feels lukewarm or even slightly cold on your lips.
With the kitchen machine or hand mixer, beat the remaining whipping cream (2 cups) until fluffy and creamy (not stiff). Whisk three tablespoons of the whipped cream into the chocolate mixture, then carefully fold in the remaining whipped cream.
Put the larger cake into the cake ring or an appropriate cake pan. Pour half of the chocolate mousse onto the cake and spread evenly. Put the smaller cake onto the chocolate mousse. Pour the remaining chocolate mousse into the cake ring and spread evenly.
Let the cake cool for about two hours.
For the topping, chop the chocolate and melt it in a double boiler or on the oven at very low heat. Spread the liquid chocolate onto an even surface, e.g. a marble slab or a baking sheet (I used the latter). Let the chocolate cool at room temperature.
When the chocolate is firm but not totally hard, shave off chocolate shavings with a metal spatula. I used a cheese slicer for this, the only instrument with a sharp edge I found in the house.
Take off the cake ring or cake pan. Liberally decorate the Chocolate Mousse Cake with the chocolate shavings. Enjoy!