Divine Symphony: Cinnamon Apple Chocolate Mousse Cake 🍰🍏🍫

Mozart Cake II

Description: Indulge in the exquisite flavors of this decadent Mozart Cake II, a delightful creation perfect for any dessert occasion.

Keywords: Weeknight, Dessert

Recipe Yield: 1 cake

Ingredients:

Nutritional Information:

• Calories: 5170.4
• Fat Content: 341.3g
• Saturated Fat Content: 187.3g
• Cholesterol Content: 1409.2mg
• Sodium Content: 1128mg
• Carbohydrate Content: 438.5g
• Fiber Content: 25.6g
• Sugar Content: 168.1g
• Protein Content: 85g

Cooking Instructions:

1. Make the Pastry:

• Cream the unsalted butter in a food processor until smooth.
• Add the confectioners’ sugar, ground almonds, egg yolks, cinnamon, and salt to the processor. Process until a smooth mixture forms.
• Incorporate the dark rum into the mixture by pulsing until well blended.
• Add the flour and baking powder to the mixture and pulse until combined.
• Transfer the dough onto a floured work surface and shape it into a ball.
• Divide the dough into thirds, pat each piece into a 6-inch disk, and wrap them individually in plastic.
• Refrigerate the dough for at least 2 hours or up to 2 days.
• Allow the dough to soften slightly before rolling it out.
• Preheat the oven to 350 degrees Fahrenheit and line three baking sheets with parchment paper.
• Roll out one disk of dough on a lightly floured surface into a 10-inch round.
• Use the bottom of a springform pan as a guide to cut out a 9-inch round.
• Carefully transfer the round to a parchment-lined baking sheet and chill for 30 minutes.
• Repeat the process with the remaining disks of dough.
• Prick the rounds all over with a fork and bake them individually for 20-25 minutes or until lightly browned.
• Transfer the pastry rounds to a rack and let them cool completely.

2. Make the Mousse:

• In a bowl, combine the granny smith apple with 1 tablespoon of sugar and the cinnamon.
• Melt the unsalted butter in a large heavy skillet over moderately high heat.
• Add the prepared apple to the skillet and cook over high heat, stirring occasionally, until lightly crusted and tender (about 3-5 minutes).
• Add the dark rum to the skillet, carefully ignite it, and stir the apple to coat. Transfer the mixture to a plate and let it cool to room temperature.
• In a small saucepan, heat the heavy cream with the cinnamon stick until bubbles appear around the edge. Remove from heat, cover, and let steep for 10 minutes.
• Meanwhile, melt the bittersweet chocolate in a metal bowl set over a saucepan of simmering water. Remove from heat.
• Strain the hot cream over the melted chocolate, discarding the cinnamon stick. Gently stir until smooth and let cool until tepid.
• In a separate bowl, beat the egg whites until very foamy. Gradually add the remaining 3 tablespoons of sugar, beating until stiff glossy peaks form.
• Using a large rubber spatula, fold one-quarter of the beaten egg whites into the chocolate mixture. Then fold in the remaining whites and the cooked apple.

3. Assemble the Cake:

• Place one cinnamon pastry round in the bottom of a 9-inch springform pan.
• Spread half of the chocolate mousse over the pastry round.
• Cover with a second cinnamon pastry round, pressing gently.
• Spread the remaining mousse over the top and cover with the last pastry round.
• Refrigerate the assembled cake for at least 30 minutes or up to 8 hours.

4. Garnish the Cake:

• Remove the sides of the springform pan and pat a thin layer of chocolate shavings against the side of the cake.
• Cut 5 thin slices from the granny smith apple and rub them with lemon juice.
• Fan the apple slices on top of the cake.
• In a small saucepan, melt the quince jelly over moderately high heat and brush a thin layer over the apple slices.
• Garnish with the cinnamon sticks and serve.

Indulge in the luxurious flavors of this Mozart Cake II, a masterpiece of textures and tastes that will leave your taste buds singing with joy!