easy, no bake, CHOCOLATE MOUSSE CAKE /tort spuma de ciocolată fără coacere/

I found this adorable video, in Romanian, on YouTube. Cristina and her cute little boy is telling us how to make this lovely desert.

I like it because was a no-bake and very easy to prepare (about 20 minutes)  leave overnight in the refrigerator, finish, and decorate the next day.

800 ml heavy cream
28oz (800g)  morsels chocolate, as follow:
   18oz (520g) semi-sweet morsels chocolate
    10oz(280g) dark (at least 70% cocoa) morsels chocolate

200g  Oreos cookie or any biscuits =2 cups=7oz
100g  melted butter = 7 tablespoon

Another almond flour base (Chef Torres) recipe, follow(at the end).

400g  semi-sweet chocolate =14oz
125g  dark chocolate           = 5oz
600ml Heavy Whipping Cream = 2cups and 1/2

100g semi-sweet chocolate = 4oz  
125g  dark chocolate          = 5oz
200ml Heavy Whipping Cream = 1cup 

4 tablespoons of sprinkles
 250g nice, ripped raspberry = 1/2 lb.  


1. Prepare a 9” spring pan lined with parchment paper, bottom, and sides.  

NOTE: It is easy if you cut one flat parchment paper for the base and another 3 inches wide and 28 inches long, for the side. This way you can keep the base paper to add sprinkle on the sides.


  1. Process Oreos cookies in a food processor until fine-grind.  
  2. Add melted butter and pulse until the butter is homogenized.
  3. Press these crumbs and butter on the prepared spring pan and refrigerate.


  1. Whip 1+1/2 cup (400 ml) heavy cream in a stand-up mixer until whipped cream is stiff; set aside.
  2. Bring to a boil 1 cup (200 ml) of heavy cream, add 14oz (400g) semi-sweet + 5oz(125g) dark chocolate, and stir well until the mixer is creamy and silky.
  3. Slowly add to melted chocolate the stiff whipped cream, until become nice and smooth.


          4. Poor over the base into the prepared spring pan.

5. Refrigerate for at least 4 hours or better overnight.

    The next morning the cake will be hard and one can get the tort out of the spring pan,  and carefully pull the lining paper. 

     You can add sprinkles to the sides. 

Slide over to a nice dish.



    Bring to a boil  1 cup (200 ml) of heavy cream, add 5oz (125g) DARK chocolate and 4oz (100g) semi-sweet, and stir well until mixer is creamy and silky.
Leave to cool down in the refrigerator, for 10-15 minutes, to be as thick as you still can spread evenly, over the tort.


I put a raspberry on top of the tort, but you can choose as you like: colored M&M, shaved white/black chocolate, strawberry, or raspberry.

The pastry chef, Jacque Torres  "Chocolate mirror glaze CAKE " 

SPONGE,  base for this CAKE


2 large egg yolks (34g)

3  tbsp unsalted butter (41g)

3 LG egg white             (82g)

1/4 cup sugar             (53g)

1/2 cup+2tbsp almond flour  (52g)

2 tbsp+1tsp plain bread crumbs (14g)

Preheat the oven to 375F.

Line a 9” cake pan with parchment paper.

Place the yolk and butter into a stand mixer pan and beat for 2 minutes.

Place egg white and sugar into a stand mixer bowl and beat until stiff peaks.

Fold the yolk mixer into the white stiffened egg.

Add slowly and fold almond flour and next, bread crumbs.

Pour the batter into the prepared cake pan and bake for 12-15 minutes ( 375F), until is golden brown.

Flip the cake out of the pan, slowly peel off the parchment paper, and leave to cool down for 30 min.

Wrap in plastic and freeze overnight.

Hanbit Cho, pastry chef, KOREA



  PRALINE  chocolate RECIPE

 1/4 cup, milk chocolate (60g)

 1/4 cup, hazelnut  prepared praline (50g)

Melt  the milk chocolate in the microwave

Mix in prepared praline

Cover the sponge layer with chocolate pralines.




FOR 9” ROUND CAKE (23cm)

  • 9 g powdered gelatin
  • 125g (1/2 cup) water plus 3 tablespoons water (separated)
  • 225g (1 cup) sugar
  • 130g (1/2 cup) heavy cream
  • 30g (1/2 cup) cocoa powder


1. In a small bowl, combine the gelatin and the 3 tablespoons water and let bloom for 5 minutes.

2. In a small saucepan, bring the 125 g water and the sugar to a boil.

3. Add the cream and cocoa and simmer for 5 minutes.

4. Add the gelatin, mix thoroughly, then let cool to about 75 F (24 C).

Note: If rewarming the glaze, be sure to bring it to at least 93 F (34 C).





Popular Posts