Chocolate Mousse Cake

Hanita Baram, mother of the late Aviv Baram

1 hour + refrigerated overnight  

20x30cm (6 ½x10-inch) baking dish

Aviv Baram birthday cake

chocolate mousse cake. Photo: Dan Peretz, Styling: Nurit Kariv

“A Place at the Table” is a commemorative project that documents the favorite dishes of those lost on October 7 with the help of their families.  

White clouds of freshly whipped cream blanketed the chocolate mousse cake Hanita Baram always made for her son, the late Aviv Baram. “It was his birthday cake,” she says, still finding it hard to believe she’s speaking about him in the past tense. “Every year, I would make it the day before, because it needs time to set in the refrigerator. On the morning of his birthday, it was always waiting for him on the table.”

She originally received the recipe from a friend and over time, she adapted it to suit Aviv’s tastes — less whipped cream, no chopped nuts in the mousse, and no decorations — “simple, just how Aviv liked it,” she says.

Aviv Baram

He was a member of Kibbutz Kfar Aza’s emergency squad, and on October 7, “he rushed into the inferno to defend the kibbutz and save peoples’ homes,” his mother recounts. “At 6:30, when the sirens blared, he left his wife, Chelli, and their young children, Omer and Rani, in the shelter and sprinted with a friend to the kibbutz armory.” Realizing the severity of the situation, he messaged his mother to secure the house and close the windows, actions that ultimately saved her life. 

When Aviv and his friend realized they were outnumbered by Hamas gunmen, they planned to retreat and wait for reinforcements. When they encountered two wounded comrades and rushed to their aid, they were ambushed and Aviv was shot in the leg. Despite his injury, he managed to call his wife, warning her of the terrorists disguised in military uniforms and urging her not to open the doors. He also ensured another friend stayed away from the danger zone, fearing for his safety. Aviv waited to be rescued, but died before help arrived. It took three days for his family to receive confirmation of his death. In his last message on the family WhatsApp, he wrote: “I love you all.”



“It was very typical of Aviv,” says Hanita. “If he hadn’t stopped to help his wounded friends, he might have saved himself. But then again, if he hadn’t helped them, he probably couldn’t have lived with himself. He did what he had to do.” It’s who he was. 

Born in 1990, he was her eldest and named for the season (spring) he was born in. Aviv was always eager to lend a helping hand, calling his mother daily to check in on her. He loved the sea, traveling, and off-roading vehicles, but above all, spending time with his friends. He was a good cook, surpassing even his mother’s kitchen skills and loved hosting barbecues, pizza nights, and friends for cholent on Shabbat. He always served arak. 

Aviv worked as a manager for the singer Ivri Lider for the past ten years and also collaborated with other artists, including Hanan Ben Ari. Over time, Aviv developed a close friendship with Lider, who released a song in March in honor of Aviv’s birthday that goes:

“Spring, where nothing blooms
I long for your return with the rain
So my heart fills with joy
I yearn to talk with you more
And sip enough wine for you to dance freely.
So dance,
Come dance
With me”

As Hanita removes the pair of whisks from the hand mixer, she fondly recalls how Aviv and his younger brother Uri would eagerly wait for her to finish making the cake when they were children. Each of them would grab a beater and enthusiastically lick off the leftover whipped cream. Now, she reflects, Aviv’s son Omer is enjoying the same tradition, soon to be joined by his little Sister Rani.

With tearful eyes, Hanita shares that Omer worries about forgetting his father — his touch and the bedtime stories he used to tell. “We used to tease Aviv,” she reminisces, “every evening he would start a storytelling festival, sharing one tale after another until he fell asleep.” She finds solace in these memories of their everyday life.

“We’ll make sure he remembers,” Hanita resolves. As she places the cake in the refrigerator to set overnight, she mentions that in two days it will be Chelli’s birthday. This year, Chelli will receive the cake meant for Aviv.

Ingredients

For the mousse:

100 grams (7 tablespoons) butter

200 grams (7oz) 70 percent dark chocolate, coarsely chopped

6 eggs, separated

180 grams (¾ cup) sugar

For the whipped cream:

500ml (16.9 fl oz) heavy cream

1 tablespoon instant vanilla pudding mix

1 tablespoon powdered sugar

Preparation
  1. Prepare the mousse: Preheat the oven to 180C (350F) and grease the cake tin.
  2. Place the butter and chocolate in a bowl and melt to a smooth cream. You can do this in a microwave safe bowl by microwaving the chocolate and butter for 30-second intervals, stirring in between. Set aside.
  3. Place the egg whites in a clean bowl, add ¼ cup sugar, and using a hand whisk, beat to stiff peaks. The egg whites are ready when you can turn the bowl over and they stay put.
  4. Place the egg yolks and the remaining ½ cup of sugar in a large bowl, and beat to a fluffy pale mixture.
  5. Add the melted chocolate mixture to the beaten yolks and beat until smooth.
  6. Using a spatula, gently fold the beaten egg whites into the chocolate mixture, incorporating it with gentle folding movements to a chocolate mousse consistency.
  7. Pour slightly more than half of the mousse into the pan and bake in the oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out dry. Keep the remaining mousse refrigerated in the meantime. Let cool.
  8. When the cake has cooled, pour the remaining mousse on top, smooth to an even layer and return it to the refrigerator.
  9. Prepare the whipped cream: whip the heavy cream, instant pudding, and sugar to a stiff whipped cream.
  10. Evenly spread the whipped cream over the mousse layer, cover the cake with plastic wrap and refrigerate for at least 24 hours before serving.