Two months ago on 196F, chocolate was the star of the weekly theme. In my research, I hesitated between Swiss Caracs and the Swedish Vit Chokladmoussetårta.
I finally picked Switzerland but I still had the intention to try this Swedish recipe at some point. That week, I prepared bajaderas, a Croatian dessert. As for Mike, who had already used chocolate in a savory recipe with his Boeuf bourguignon (Beef Burgundy), he did it again with Tamales Negros from Guatemala.
Generally, Swedish breakfasts are plentiful, consisting mainly of bread and liver pâté accompanied by a few slices of cheese, but also fish, such as the traditional gravlax (cured salmon).
As their breakfast is very rich, the Swedes are usually have a light snack for lunch and dine around 6PM.
But there is a concept unique to Sweden, it is the “fika”, a meal that can be taken in small cafés specially dedicated to it, open all day. Those cafés are known as “mysigt fik”, cozy cafés.
Vit Chokladmoussetårta is not only one of the delicacies offered at these small breaks but it is also a dessert.
This cake is really a three-layer ice cream chocolate cake.
The first layer, the bottom of the cake is made of almond paste and cocoa powder and this is the only part of the cake that is cooked. Followed by a white chocolate and whipping cream mousse that will solidify with the cold and turn into ice cream. Finally, the top layer provides color to the cake that would otherwise be all white.
White as ivory! This chocolate that is not really chocolate was invented in the 30s in Switzerland by the Nestle Company in order to use the surplus of cocoa butter. Because of the presence of cocoa butter, white chocolate becomes very fragile when melting.
Just a few tips to avoid a nervous breakdown which can quickly turn into a nightmare, both of those I experienced:
You should never put liquid in white chocolate because it does solidify. Simply melt in a water bath with a drop of cream to liquefy if necessary. But be careful that the water bath does not return to boiling as it can alter the consistency. It is best to use a food thermometer and not let the chocolate exceed 108 F.
It also requires that the white chocolate is of excellent quality. Shhhhh do not tell anyone I told you this but then you should buy white chocolate chips of the Barry-Callebaut or Valrhona brands, sold on the web!
Finally, whatever the color of chocolate, and even more so for white chocolate, I highly recommend to avoid the microwave. Just be patient. All good bakers are very patient!
The Vit Chokladmoussetårta was a unanimous success at home! Not difficult at home, they all love chocolate regardless of its color and its origins! Almost all the sweets they swallow are chocolate!
Vit Chokladmoussetårta: quite a complicated name, isn’t it? Mike the Devil rubbed off on me, it’s official! So, how does it translate to English? Simply white cake with chocolate mousse!
- 1 cup almonds
- 1 cup icing sugar
- 1½ egg white
- ¼ teaspoon almond extract
- 2 eggs
- Zest of a lemon
- 5 tablespoons cocoa powder
- Unsalted butter (for the mold)
- 7 oz white chocolate
- 3 egg yolks
- 1½ cups whipping cream
- 2 tablespoons liqueur (e.g. Amaretto)
- 7 oz. milk chocolate
- 6 tablespoons unsalted butter
- ⅔ cup icing sugar
- 2 tablespoons water warm
Whisk the egg white until it becomes liquid and mix with almond extract.
In a large container, combine the ground almonds and icing sugar.
Stir one-third of egg white mixture to almond-sugar powder and mix with your fingertips.
Gradually incorporate the remaining egg white until smooth and homogeneous.
Preheat oven to 350 F.
In mixing bowl, whisk together the almond paste and eggs for one minute.
Add the cocoa powder and lemon zest.
Beat for 3 minutes.
Pour the mixture into the buttered pan.
Bake for 20 minutes.
Set aside to cool completely.
Melt white chocolate in a bain marie (water bath).
Whip cream for 5 minutes.
Stir chocolate in cream.
Then add the egg yolks one at a time as well as the alcohol slowly after each egg yolk (do not put alcohol in one shot as it might make the cream collapse).
Pour the cream on the baked and cooled cake and put the pan in the freezer for 5 hours.
Melt chocolate and butter in a bain marie (water bath).
Add the icing sugar.
Mix well until homogeneous.
Finally, add a tablespoon of water.
Remove the cake from freezer, cover with the icing and return to freezer.
This dessert will keep for several days in the freezer and can be prepared in advance.
Take it out of the freezer 20 minutes before serving. It should be eaten cold.