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Hannah’s Chocolate Mousse Cake and Skin Actives

What did I learn from my mother that I apply in my work? What did I learn as a scientist that I apply in my work?

The same thing expressed in different words.

From my mother 9and my aunts, all great cooks): for a cake to be good has to have good ingredients in it. It is more important than “presentation”.  This is why my homemade cakes, which I bake for everybody’s birthdays, taste good.  Guests look forward to my cakes. Not just to look at them but to eat them!

From my work as a scientists: what matter is the quality of the data, not how colorful the slides are.

So here goes the recipe for my family’s favorite cake.  Let me know if you have any problem with it. It is a dream y cake! Just as good as our Skin Actives products.

Chocolate mousse cake: The recipe
12 eggs
300 gm chocolate
150 gm sugar
100 gm unsalted butter
1 tacita strong coffee
100 gm whipping cream

Prepare a 9.5 or 10 in diameter spring form cake pan. Cut a circle of paper to cover the bottom. Apply some butter to the sides. This is to facilitate unmolding after baking. Heat oven to 250F (very low).

In a small pan, melt chocolate with butter and coffee. Let cool down until it reaches room temperature.
Beat egg yolks with the sugar until pale yellow.
Mix 1) and 2)

[Take 1 cup of this mix and keep refrigerated until needed]

[Take 2 of the egg whites and keep refrigerated until needed.]

Beat reminding 8 egg whites until they form peaks. Mix with 1) and 2) trying to keep the volume high.

Pour this mix in the cake pan and bake at 250F for about 90 min. The cake will be ready when a knife comes out clean.

When the cake cools down, prepare the mousse that goes on top.

Beat the 2 reminder egg whites until it form peaks. Beat the whipping cream until it thickens. Add egg whites and cream to the cup of chocolate/egg yolks/sugar trying to keep the air bubbles from breaking. Add a tablespoon of whisky to the mix and pour on top of the cake. Refrigerate for at least 8 hours before serving.