Soviet mini chocolate mousse cake “Eva”: was worth any queue

Soviet mini chocolate mousse cake "Eva": was worth any queue

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Airy, delicate, creamy chocolate mousse, fluffy soft sponge cake, fruity sweet strawberry jam and aromatic roasted hazelnuts are combined in the Russian mini cake “Eva”. It was not without reason that people in the Soviet era were willing to wait in line at pastry shops, no matter how long, to get their hands on this heavenly delicious but very rare dessert. I’ll show you how to make the mini chocolate mousse cake yourself easily at home. A detailed recipe for the mini cake “Eva” with exact quantities and step-by-step instructions can be found here at the very bottom.

Chocolate mousse, nuts, strawberry jam and sponge cake

A lot of special components make up the taste of the Russian mini cake “Eva”. The fluffy and delicate chocolate mousse alone is simply impossible to resist. Then there is the fluffy vanilla-flavored sponge cake that makes up the mini cake. All this is perfectly complemented with the aromatic roasted hazelnuts. A slightly fruity note gives the mini cake the sweet strawberry jam, which rounds off its taste.

Russian mini chocolate mousse cake

Dome-shaped eye-catcher with a magical core

Not only with its taste, but already with its appearance the Soviet mini cake “Eva” enchants one. Dome-shaped and covered with nuts, it is a sweet eye-catcher to bite into on the dining table. And after the first bite, the magic core of the mini cake is already revealed – the layers of creamy chocolate mousse, fluffy sponge cake and fruity strawberry jam.

Rare jewel of the Soviet era

The enchanting mini chocolate mousse cake “Eva” originated in the Soviet Union and was a rarity in itself at the time. It was very difficult to get the pastry anywhere. It was not available in every city and not in every pastry shop. If you did find it in the assortment of a bakery, you often had to wait in an endless queue to get it. But the mini chocolate mousse cake was worth every effort, no matter how great. You knew that immediately after having just a small piece of it in your mouth.

Mini cake with chocolate mousse, jam and nuts

Russian mini cake “Eva” is

  • chocolatey,
  • tender,
  • airy,
  • creamy,
  • soft,
  • fluffy,
  • nutty,
  • slightly fruity,
  • not too sweet,
  • incredibly delicious,
  • a charming eye-catcher on the dining table,
  • a rare pastry of the Soviet era,
  • easy to make at home with common ingredients.

Recipe for the mini chocolate mousse cake “Eva”

The mini cake “Eva”, which in the Soviet era you could get only with difficulty, you can make yourself at home according to this recipe. It can be done without much effort and with quite ordinary ingredients. Here you can get a rough idea of how the making works and what you need for it. The exact quantities and step-by-step instructions for making the Soviet mini chocolate mousse cake yourself can be found here below in the box recipe.

For the sponge dough you need only

  • eggs,
  • sugar,
  • flour
  • and vanilla sugar.

For the chocolate mousse you need

  • cream,
  • milk,
  • sugar,
  • eggs,
  • some butter,
  • cornstarch,
  • vanilla sugar
  • and of course dark chocolate – melted and cooled as well as possible.

For the filling you also need

  • pureed strawberry jam.

And for the rolling

  • roasted and finely chopped hazelnuts

are needed.

How to make Soviet mini chocolate mousse cake: here’s how (Check out the detailed recipe at the very bottom.)

  1. For the sponge cake, as always, beat eggs, sugar and vanilla sugar until fluffy. Then fold in flour and bake the sponge cake all over the baking sheet.
  2. For the chocolate mousse, mix eggs with cornstarch in a saucepan, then add milk briefly boiled with sugar in a thin stream and boil the mixture for a few minutes to a pudding. Then add butter and vanilla sugar to the hot pudding, stir thoroughly and let it cool. Now whip cream until creamy and add the pudding mixture in batches, whipping everything each time to a homogeneous cream. Then stir in the dark chocolate in a thin stream and chill the chocolate mousse briefly.
  3. Now you can make the mini cakes. Cut out circles from the sponge cake, spread half of the chocolate mousse on half of them, put some strawberry jam on top, and then place a circle without mousse on top of each circle. Now spread the rest of the chocolate mousse on the mini cakes in a dome shape and sprinkle them with nuts on all sides. Done!

Russian mini chocolate sponge cake

How to make Russian mini chocolate mousse cake: tips and tricks

  • Use good quality dark chocolate with high cocoa content for the chocolate mousse, because the taste of the mini cakes strongly depends on it.
  • You can adjust the amount of sugar for the chocolate mousse according to your taste.
  • Instead of strawberry jam, you can use another jam for the filling that matches the taste of the chocolate mousse.
  • Be sure to roast the hazelnuts so that they can develop their full flavor in the mini cakes.
  • Instead of hazelnuts, you can also use other nuts for the recipe.

Video for the Russian mini chocolate mousse cake recipe

By the way, on my Youtube channel you can find a short video for the Russian mini chocolate mousse cakes “Eva”. There you can watch exactly how to make them yourself. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.

Mini cake "Eva"

Did you make the Russian mini chocolate mousse cakes yourself using this recipe? I’m looking forward to your result, your star rating and your comment below on how you liked the dessert.

Got an appetite for more mini cakes? Try them too:

Soviet mini chocolate mousse cake "Eva": was worth any queue

Russian mini chocolate mousse cake "Eva"

Airy, creamy chocolate mousse, fluffy soft sponge cake, fruity sweet strawberry jam and aromatic roasted hazelnuts are combined in the Russian mini cake "Eva". It was not without reason that people in the Soviet era were willing to wait in line at pastry shops, no matter how long, to get their hands on this heavenly delicious but very rare dessert. According to this recipe, you can easily make the mini chocolate mousse cake yourself at home.
Prep Time 50 mins
Cook Time 25 mins
Cooling time 2 hrs
Course Dessert
Cuisine Russian
Servings 10 pieces

Ingredients
  

for the dough

  • 5 eggs
  • 100 g sugar
  • 125 g flour
  • 8 g vanilla sugar

for the chocolate mousse

  • 250 g dark chocolate
  • 175 g cream
  • 380 ml milk
  • 2 eggs
  • 130 g sugar
  • 20 g butter
  • 20 g cornstarch
  • 8 g vanilla sugar

for the filling

  • 100 g strawberry jam (pureed)

for the rolling

  • approx. 200 g hazelnuts (roasted and finely chopped)

Instructions
 

Making the dough

  • Beat the eggs, sugar and vanilla sugar to a fluffy white mixture.
  • Fold in flour to make an airy, thick batter.
  • Spread the dough evenly on a baking tray lined with baking paper, bake the sponge in a preheated oven at 180 °C top and bottom heat for about 10 minutes and let it cool.

Making the chocolate mousse

  • Whisk eggs and cornstarch in a thick-bottomed saucepan until all lumps have dissolved.
  • Add milk and sugar to another thick-bottomed saucepan and bring to a boil, stirring briefly so that the sugar dissolves before boiling.
  • Add the hot milk with sugar in a thin stream to the egg-starch mixture, stirring constantly, place the mixture on the stove and cook, stirring constantly, until thickened (about the consistency of pudding), about 2 - 3 minutes.
  • Take the pudding mixture off the heat, immediately add butter and vanilla sugar, stir it until the butter is melted, and then let it cool, stirring occasionally.
  • Melt dark chocolate and let it cool as well as it can.
  • Whip cream until creamy.
  • In batches, add the pudding mixture to the cream, whipping it each time to a homogeneous cream.
  • Add the melted dark chocolate to the cream in a thin stream and continue to whip until it forms a homogeneous mousse. Then chill the chocolate mousse for about 20 minutes.

Making the mini cakes

  • Using a round cookie cutter or a drinking glass, cut out circles from the sponge cake (in my case, each circle is Ø 7.5 cm).
  • Spread half of the sponge cake circles generously with half of the chocolate mousse, put about 1 teaspoon of strawberry jam on each circle and place one sponge cake circle without chocolate mousse on top, so that you get sandwich cookies filled with chocolate mousse and jam. Now spread the remaining chocolate mousse on the top sponge cake circles in a dome shape.
  • Roll the dome-shaped mini cakes in hazelnuts and press the nuts a little with your hands. Refrigerate the mini chocolate mousse cakes for about 2 hours.

Notes

  • The amount of sugar for the chocolate mousse can be adjusted to taste.
  • Instead of strawberry jam, you can use another jam for the filling that matches the taste of the chocolate mousse.
  • Instead of hazelnuts, you can also use other nuts.
  • Note the detailed tips and tricks for making the mini chocolate mousse cake "Eva" above in the post.

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