Almond Strawberry Chocolate Mousse Cake

The pairing of strawberries and chocolate is a classic combination, but adding a touch of almonds takes it to a whole new level. This delectable Almond Strawberry Chocolate Mousse Cake consists of a flourless almond cake at the bottom, followed by a crunchy almond layer,  chocolate mousse, with a white chocolate and strawberry jelly insert all topped with a chocolate glaze.

Each layer is carefully crafted to create a symphony of flavors and textures, from the nutty and moist almond cake to the smooth and decadent chocolate mousse. The sweet and tangy strawberry jelly adds a burst of freshness that complements the richness of the chocolate perfectly.

How to make the Almond Strawberry Chocolate Mousse Cake

I’ve tried to make each layer of this mousse cake not too difficult, as long as you follow the steps, you’ll succeed. I recommend making the white chocolate insert and strawberry jelly a day or two before, as they need to stay in the freezer to set properly. The almond base and the chocolate glaze can also be made a day or two before so that you don’t have to do so many things in one day.

Prepare the white chocolate insert

For the white chocolate insert, you need to bloom the gelatin in cold water. Meanwhile, bring to a simmer the first cream, and in a bowl mix together the egg yolk and the sugar until pale. When the cream is hot, pour it over the egg yolk mixture, stir for 1 minute, then put it back on the stove and keep stirring until the mixture reaches 179 F (82C). Remove it from the stove and add in the bloomed gelatin, mix until dissolved. Now add in the white chocolate and the second quantity of cream and mix with a hand blender until the mixture is shiny. Line a 5.9-inch (15 cm) round pan with plastic wrap and pour the white chocolate mixture into it. Freeze for 1-2 hours or overnight.

Prepare the strawberry jelly insert

For the strawberry insert, bring to a boil the fruits with the sugar, and let it boil for 5 minutes. While the fruits boil, mix together the cornstarch, the tonka powder if used and the cold water then pour it into the hot mixture, stir for one more minute then let it come to room temperature. After that you can pour it over the frozen white chocolate insert and put it back in the freezer for 1-2 hours or overnight.

Prepare the flourless almond cake layer

For the almond cake, line a 7-inch (18cm) round pan with parchment paper. Make a stiff meringue from the egg whites and the sugar. In a bowl sift together the powdered sugar, the almond flour and the salt. After the meringue is ready, using a spatula, gently fold in the dry ingredients over the meringue. After is well incorporated, add in the almond flakes. Bake for about 15-20 minutes at 350 F (180 C) until the cake turns golden.

Prepare the chocolate mirror glaze

For the chocolate glaze, you will definitely need a cooking thermometer and a hand blender. In a saucepan bring the water, the sugar and the glucose to 217 F (103 C). Bloom the gelatin in cold water. After the mixture reached the desired temperature, remove from the stove and add the condensed milk. Mix until well incorporated. Then add in the bloomed gelatin and mix until incorporated. Now add in the milk chocolate and mix for 2-3 minutes with a hand blender, until it becomes smooth and shiny. Cover it with plastic film and let it cool at room temperature.

Prepare the crunchy almond layer and chocolate mousse

On the day you assemble the cake, you need to make the crunchy almond layer and the chocolate mousse. 

For the crunchy layer all you have to do is to melt the chocolate in the microwave or over a bain-marie, add the oil and the almond flakes in it, mix all together, then you can pour it over the almond cake.

For the chocolate mousse, you need to make the chocolate ganache and whip the cream, simultaneously if possible. Bring to a simmer the first cream, then pour it over the chocolate and mix well until you get a shiny ganache. Whip the second chilled cream to soft peaks. While the ganache is still hot, fold it into the whipped cream, using a spatula. Begin assembly straight away.

This mousse cake is a stunning dessert that is perfect for special occasions. The layers create a beautiful contrast of colors and textures that will impress any guest. If you’re a fan of strawberries, chocolate, and almonds, you simply have to try this dessert. Don’t forget to tag me on Instagram if you try it out. Enjoy!

Almond Strawberry Chocolate Mousse Cake slice

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Almond Strawberry Chocolate Mousse Cake

Almond Strawberry Chocolate Mousse Cake

5 from 2 votes
The pairing of strawberries and chocolate is a classic combination, but adding a touch of almonds takes it to a whole new level. This delectable Almond Strawberry Chocolate Mousse Cake consists of a flourless almond cake at the bottom, followed by a crunchy almond layer,  chocolate mousse, with a white chocolate and strawberry jelly insert all topped with a chocolate glaze.
Servings 8
Prep Time 1 hour
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes

Ingredients
  

Almond cake: for 7-inch (18 cm) round pan

  • 1 egg white
  • 1 tbsp (15g) caster sugar
  • 1/4 cup (30g) powdered sugar
  • 1/4 cup (30g) almond flour
  • 1/4 tsp (1g) salt
  • 1/4 cup (20g) almond flakes

Crunchy Almond Layer

  • 1/2 cup (40g) almond flakes
  • 1.5 oz (45g) semisweet chocolate
  • 1 (15ml) vegetable oil

White Chocolate Insert

  • 1/3 tsp (1g) gelatin powder
  • 1 tsp (5ml) cold water
  • 1/3 cup (80ml) whipping cream
  • 1 egg yolk
  • 1 tbsp (15g) sugar
  • 2 oz (60g) white chocolate
  • 2 tbsp (30ml) whipping cream

Strawberry Jelly

  • 3.5 oz (100g) strawberries , fresh or frozen
  • 1/4 tsp (1g) tonka powder , optional
  • 2 tbsp (30g) sugar
  • 1 tsp (3g) cornstarch
  • 1 tsp (5ml) cold water

Chocolate Mousse

  • 1/2 cup (120ml) whipping cream
  • 4 oz (120g) semisweet chocolate , chopped
  • 7 oz (200ml) whipping cream , 35% fat, chilled

Chocolate Glaze

  • 3 tbsp (45ml) water
  • 1/3 cup (70g) caster sugar
  • 1/3 cup (75g) glucose
  • 1.7 oz (50g) sweetened condensed milk
  • 2 tsp (6g) gelatin powder
  • 2 tbsp (30ml) cold water
  • 2.5 oz (75g) milk chocolate

Instructions
 

Prepare white chocolate insert.

  • Bloom the gelatin powder in cold water.
  • Line a 5.9-inch (15 cm) round pan with plastic wrap.
  • In a saucepan, bring to a simmer 1/3 cup (80ml) of cream.
  • In a bowl, mix together the egg yolk and the sugar, until pale.
  • Pour the hot cream over the egg yolk, return to the stove, and keep stirring until the temperature reaches 179 F (82C). Remove from the stove.
  • Add in the bloomed gelatin, and mix until combined.
  • Add in the white chocolate and the 2 tablespoons (30ml) of cream and mix with a hand blender, until smooth.
  • Pour the mixture into the prepared pan and put it in the freezer for 1-2 hours or overnight.

Prepare the strawberry jelly.

  • In a saucepan, bring to a boil the strawberries and the sugar. Let boil for 5 minutes.
  • In a small bowl, mix together the cornstarch, the tonka powder and the cold water. Pour over the hot mixture and let it boil for one more minute.
  • Let it cool at room temperature, then pour it over the white chocolate insert recently made and put it back in the freezer for 1-2 hours or overnight.

Prepare the almond cake.

  • Line a 7-inch (18 cm) round pan with parchment paper.
  • On a stand mixer, beat together the egg white and the caster sugar until stiff peaks form.
  • In a bowl sift together the almond flour, salt and powdered sugar.
  • Gently fold the dry ingredients into the meringue.
  • Fold in the almond flakes.
  • Bake for 16-20 minutes at 350F (180 C), until the edges turn golden.

Prepare the crunchy almond layer.

  • Melt the chocolate in the microwave or over bain-marie.
  • Add in the oil and almond flakes, and mix until combined.
  • Now it's ready to use. Spread it over the almond cake layer.

Prepare the chocolate mousse.

  • Using a hand mixer, lightly beat the 7 oz (200ml) whipping cream, until soft peaks form. Set aside.
  • Bring to a simmer 1/2 cup (120ml) of whipping cream, then pour over the semisweet chocolate. Mix until combined.
  • While the ganache is still hot, pour it over the whipped cream. Using a spatula, gently mix together the two, being careful not to eliminate all the air. Assemble the cake while the mousse is liquid.

Prepare the chocolate glaze.

  • Bloom the gelatin powder in cold water.
  • In a pan, bring to a boil the water, sugar and glucose and keep stirring until the temperature reaches 217F (103C). Remove from the stove.
  • Add in the sweetened condensed milk, and mix until combined.
  • Add in the bloomed gelatin, and mix until combined.
  • Add in the milk chocolate, and mix with a hand blender until smooth and shiny. Cover with plastic film. Let it cool.
  • Use the glaze at 95 F (35 C).

Assemble the cake.

  • Place the almond cake on a tray. Line an acetate sheet around the cake and put a 7-inch (18 cm) cake ring around it.
  • Spread the almond crunchy layer over the cake with a spatula.
  • Pour one-third of the chocolate mousse over the crunchy layer.
  • Take out from the freezer the two inserts and place them over the chocolate mousse, press them a little, so that the mousse covers the edges of the inserts.
  • Pour the remaining chocolate mousse and level it with a spatula.
  • Put the cake in the freezer for 1-2 hours.
  • After the cake is frozen, remove it from the cake ring and place it over a rack over a parchment paper lined baking sheet, to collect the glaze excess.
  • Make sure the glaze is at 95 F (35 C).
  • Pour the glaze on top and edges of the cake. Use an offset spatula to remove the excess and decorate the bottom of the cake with almond flakes.
  • Put it in the fridge for 30 minutes to set.
  • Transfer the cake to a serving platter and decorate it with fresh strawberries and chopped chocolate.
  • Cut the cake with a sharp knife. Enjoy!

Nutrition

Serving: 1 serving out of 8Calories: 579kcalCarbohydrates: 53.4gProtein: 7.1gFat: 39.1gSaturated Fat: 21.2gCholesterol: 110mgSodium: 57mgPotassium: 258mgFiber: 2.1gSugar: 46.6gCalcium: 139mgIron: 1mg
Author: Medana
Calories: 579kcal
Course: Dessert
Cuisine: American
Keyword: almond, cake, chocolate, mousse, strawberry

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Cathy Glover says:

    Confusing! How many eggs? Only a total of 1 egg mentioned in ingredients. 1 egg white needed in almond cake, 1 yolk in chocolate insert but more egg yolks needed in almond cake! I liked the look of the cake but I am yet to make it because of the egg quantity confusion

    1. Ella - Home Cooking Adventure Author says:

      Fixed it.. it is just 1 egg. The egg white in the almond cake and the egg yolk in the insert. It was a typo on the step instructions. Thank you for noticing.

  2. Hi! I would like to double the recipe. What cake rings should I use for bakind and insert? Thank you for answering 🙂

    1. Ella - Home Cooking Adventure Author says:

      You can try using a 8 inch (20 cm) ring for the insert and a 9 inch (23-24 cm) ring for the the baking, and in that case you can consider multiplying everything with 2.5 and get 16 beautiful serving slices. Hope you will try it out:)

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