An airy white chocolate mousse cake with a fudgy dark chocolate brownie bottom, an intense dark glace and a heartwarmingly creamy milk chocolate center that leaks out like lava. Pure and chocolicious. A must try for every chocolate lover!

Makes 6 diamon shaped cakes!

Step 1: Chocolate Fudge Brownie

Ingreadiens:

200g dark chocolate

200g butter

250g sugar

1 Tablespoon coarse grained flour

5 eggs

175°C - 25 minutes

Measure all the ingredients. Put butter, sugar and chocolate in a pan and let them melt on a medium high heat. Stir occationallyso it doesn’t stick to the bottom. In the meantime, combine the egg yolks with the egg whites by stirring them with a fork. When the chocolate, butter sugar mixture is melted completely, take it of the stove, put in the whisked eggs and bring it to a smooth texture. Now you can prepare your baking tray. Brush in some melted butter and spread sugar until there are now blankspots. Spread your brownie dough in the tray and bake it in the oven at 175°C for 25 minutes. Let it cool down completely. Using a ringcutter cut out 6 round brownie pieces that barely fit the bottom of your silicon mold, and put them into the freezer.

Tipp: Don’t panic the brownie is ready at this time, even if it’s still really soft. There is a big amount of chocolate and butter in it, so when the brownie cools down, it gets harder but stays fudgy.

Step 2: Milk Chocolate Cremeux

Ingreadiens:

125g milk

30g cream

1 Vanilla bean

2 egg yolks

20g butter

100g milk chocolate (diced)

For the milk chocolate cremeux put milk, cream and a vanilla bean sliced into two halves in a pan and bring everything to boil. Now pour a small amount of the hot mixture over the egg yolks and stir with a whisk. Immediately put the egg yolks into the pan and whisk until the mixture gets a really smooth texture and thickens up a little bit. Pay attention, the mixture should not get hotter than 73°C or the egg yolk will set. Pull it of the stove and whisk in the diced milk chocolate. When the mixture cools down to a temperature of 28-30°C whisk in the butter. Fill the mix in some silicon halfsphere molds and put it into freezer for around 2-3 hours. When the cremeux is completely frozen, melt the bottom a little by rubbing with your fingers and stick them together to get a full sphere. Place the spheres back in the freezer.

Tipp: The easiest way to fill it into the molds is by using a piping bag with a tiny hole.

Step 3: White Chocolate Spiral

Ingreadiens:

10g Red colored cacaobutter

50g white chocolate

1 acetan sheet

Melt the cacao butter in the microwave. Cut the acetan sheet into 6 equal stripes. Spread some water on the working surface, and put the stripes on top. Using a pencil brush the cacao butter to with slow movements onto the acetan stripes. Let them cool. Dice the white chocolate and put it into a small bowl. Let it melt in the microwave on medium power in intervals of 20 seconds. Pay attention that the chocolate doesn´t get hotter than 35°C. With a spatula spread the chocolate onto the acetan strips. When the chocolate stops sticking to your fingers, curl the stripes around a rod. If you don´t have one, use the handle of a wooden spoon. Put the chocolate into the fridge and let it set for 2 hours. Pull out the rod and remove the acetan film.

Step 4: Dark Chocolate Glaze

Ingreadiens:

450g simple sirup

90g cacao powder

6 leafs of gelatin

Soak the gelatin in ice cold water for about 5 minutes. In the meantime, bring the simple sirup and the cacao powder to a boil and let it simmer for about 3 minutes. You have to stir occasionally, otherwise the mixture will burn at the bottom. Pull it of the stove and let it chill until it reaches 50°C or less. Add in the squeezed gelatin and emulsify it completely. Strain threw a funnel. Let it cool to 30°C to use it.

Tipp: You can prepare the glaze the previous day and just warm it up in the microwave when you need it. The only thing you should pay attention to is that the mixture doesn´t get over 40°C.

Step 5: White Chocolate Mousse

Ingreadiens:

55g milk

some Tonka bean

3 leafs of gelatine

200g white chocolate (diced)

180g whipped cream

Soak the gelatin in ice cold water for about 5 minutes. Bring milk with a little bit of tonka bean to a boil. Dissolve the squeezed gelatin in the hot milk and pour the mix over the diced white chocolate. While the chocolate mixture cools down to 28°C, whip the cream by hand or with a kitchen aid. Then gently fold in the whipped cream.

Tipp: The mousseshould already be a little bit harder when you fill in the cremeux spheres, so they doesn´t sink to the bottom.

Step 6: Assemble the Cake

Fill the white chocolate into the silicon molds, until its three quarters full. Gently press a little crater into the middle of the brownie. Put the milk chocolate cremeux sphere in the crater, then put all together upside down into the white chocolate mousse. The brownie should build the bottom of the cake. Pay attention that the cremeux is completely sourrounded in the mousse and doesn´t touch the walls of the silicon mold. Freeze the cakes overnight. On the next day remove them from the silicon molds as fast as possible and glace them with the dark chocolate glaze. The glace shouldn´t be warmer than 30°C. Defrost the cakes in a fridge for 2-3 hours and garnish them afterwards with the chocolate spiral.