So here is the first of the two birthday cakes I made last week-end. That one was for my sister. She hadn’t any idea of what she wanted so I decided to go freestyle with this one. Starting with a pavlova shaped as a pie shell, I filled it with thick and silky chocolate mousse as for a traditional silk pie minus the crust, then I decorated it with whipped cream and chocolate shavings.
The result was d-e-l-i-c-i-o-u-s! I hesitated for the filling with a coffee semifreddo to get some kind of ice cream-like texture but being short on time (the semifreddo needs to stay 6 hours in the freezer) and still having the table to decorate, I eventually opted for this version. No regret, chocolate is always a good idea. Half pavlova, half silk pie, this recipe won’t deceive you.
- 170 gr chocolate
- 227 gr butter at room temperature
- 200 gr granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
- A good pinch of sea salt
- In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes.
- Add the melted chocolate and the vanilla. Whisk until thoroughly combined.
- Turn mixer to medium speed and add the 4 eggs, one at a time, whisking about 2-3 minutes between each addition. Mixture should ressemble a thick cream.
- Store in the fridge for at least 2h.
- 3 large egg whites
- 160 g extra fine sugar
- 1 pinch sea salt
- 250 ml heavy cream
- 50 gr sugar (including 8 gr of vanilla sugar)
- Beat egg whites, the pinch of salt and the sugar with an electric whisker until stiff peaks form.
- Line a cake pan with round parchment paper. Spoon the meringue in it and shape it roughly as a thick pie crut. bake for 1 h 10 until the meringue looks slightly golden.
- When done, turn off the heat and leave in the oven with the door slightly open until completely cooled.
- Leave on the counter for later use.
- When completely cooled, fill with the chocolate mousse and place in the fridge for 1 hour.
- Whip the cream and decorate just before or up to 1 hour before serving for maximum freshness.
- To whip the cream, place the bowl in the freezer 10 minutes before. Whip until the cream begins to thicken then add the sugar and whip for a few more minutes until soft waves form.