Chocolate Mousse Cake is KBB's second Challenge, hosted by Ema. KBB stands from Kub Berani Baking, it's Baking club with a new challenge every two months. The cake challenge is combinations of light sponge cake, chocolate mousse top up with whipped cream and drizzles of chocolate.
I baked sponge cake from the recipe below with no problem at all. Baked it in two round tins with only half recipe. There were few extra left though and it fitted to one financier tin. And you know what ,I devoured this extra sponge. And it tasted exactly like savoiardi, unless softer.
I heard that If you choose chocolate with a higher percentage, your mousse may be slightly denser.
I found 4 organic eggs on the fridge, half recipe only need 3 of them.
Beat the yolks over the pan with boiling water is a good idea.
This was actually my first attempt at a mousse, since the recipe I found so far need gelatin while I can't find halal gelatin around. In fact, without gelatin this mousse is dense enough to stand still,the texture is quite fluffy and utterly delicious. And you know the rest of the story can't stop my kids from gobbling it up.
Chocolate Mousse Cake
source: Penny Oliver. Cuisine. 2005.
¾ cup caster sugar
2/3 cup flour (all-purposed)
1/3 cup cornflour
1 tsp baking powder
Beat the eggs with an electric beater until very thick and fluffy. Slowly add the sugar and continue beating until the mixture becomes white and very thick. Sift all the dry ingredients together and gently fold them into the egg mixture. Pour the cake mixture into a buttered
and floured 26-28cm spring form cake tin. Bake in a preheated oven at 190C for 25-30 minutes. Turn the cake onto a rack and cool. Transfer the sponge to a serving plate. Fix a fold of strong tin foil around the cake to form a collar, ready to receive the chocolate mousse mixture.
250g cooking chocolate,
6 egg yolks,
250g soft butter,
6 egg whites
Melt the chocolate over hot water. Beat the egg yolks and blend with the chocolate to mix well. Beat in the softened butter. Beat the egg whites stiff to the stiff peak stage. Fold the stiffly beaten egg whites into the chocolate mixture. Pour the chocolate mixture over the cake. Cover and refrigerate for 4 hours or overnight.
For mousse you can mix with some flavours like frangelico, cointreau, brandy, vanili etc,
Egg whites you can replace with tickened cream and garnish with your taste…!!
300ml cream, whipped, 100g cooking chocolate melted with 50ml of cream and 3 Tbs of brandy
Cover the cake with whipped cream and drizzle over a little melted, flacoured chocolate. With each slice of cake serve a little extra flavoured, melted chocolate on the side.