I love birthdays.
They are a time to celebrate our favorite people, and show them how much we love/appreciate them. Many people get disheartened as they age, losing their excitement when their birthday comes around the corner. I do not. I love celebrating my birthday as much as I love celebrating birthdays of dear ones.

It is the occasion to have fun, and for me, to get creative in the kitchen. So far this month I got to bake two birthday cakes; both were chocolate. The first one was for my boss's birthday, and the second one was for a girlfriend of mine. She wanted a mousse like cake, something different from what I usually tend to bake. The cake turned out to be a real success. We both had chocolate coma afterwards, but our bellies were very happy.

Today, I offer you to make the cake for yourself or a dear one. What I love the most about this cake? It requires no baking at all! You can whip this bad boy in less than 30 minutes but will need to refrigerate it for at least 4 hours before serving. Be prepared to dazzle your friends and family!

Prep: | Total Time: | Yields: 1 cake or 12 slices | Calories365 per slice 

  • 15 Oreo cookies (or chocolate graham crackers)
  • 5 TBSP butter, melted
  • 200g (7oz) of dark chocolate chips
  • 1 tsp gelatin
  • 2 TBSP water 
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa
  • 2 cups heavy whipping cream 
In a food processor, process the Oreo cookies (with their filling), until they become like crumbs. Transfer them into a bowl, and add melted butter. Mix well. Transfer the cookie/butter mixture into a 6-inch Spring Form round baking pan. Press the crumbs well against the bottom, so as to form a crust. Reserve the baking pan in the refrigerator for 10 minutes. 
While the crust is hardening in the refrigerator, assemble the chocolate mousse.
In a microwave, or in a pan set to bain-marie,  melt your chocolate chips. Set aside to cool down to room temperature.
In a small bowl, add the gelatin and the water. Let the gelatin bulk for 5 minutes. 

In a small pot, melt sugar with 1/4 of the heavy cream, over medium fire. Once the sugar has completely melted, remove and add the bulked gelatin. Mix well. Add the sugar mixture to the melted chocolate. Mix well.

In another bowl, beat the rest of the heavy cream (1 and 3/4 cups) until it is forming peaks. Slowly incorporate the beaten heavy cream into the chocolate mixture, making sure to fold it in (this will ensure the air being trapped within).

Take out the cake pan with the crust from the refrigerator and transfer the chocolate mousse into the pan, leveling with a spatula. Return the cake into the refrigerator for at least 4 hours or at best overnight.

You can serve as is, or decorate with grated chocolate or melted chocolate.


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