I would always wonder if I could ever make a perfect Mousse Cake. I finally did. It is all thanks to many of the great chef's out there who I've never met, its their recipes, their formulas, their techniques. I have just made few variations in this recipe with whatever was available with me today. The original recipe calls for Cheese Topping with Passion fruit. But then half way through, I thought why not do a white and dark chocolate mousse cake. Well! in the end I am happy with the result.
We make this Mousse cake in a 8" pan. Use a spring form its easier, if you don't have a mold ring.
Chocolate cake (8" round)
65 g sugar
50 g plain flour
20 g cocoa powder
30 g butter, melted
35 g milk
Line a 8" cake pan with parchment paper & grease the sides.
In a large bowl, beat the egg yolks with 15 g of sugar until thick & pale, then fold in the melted butter.
Mix & sieve all flours, then mix the flours with the egg yolks, pour in milk & fold until smooth.
In another large bowl, whisk the egg white & sugar in two to three batches until stiff.
Mix a spatula of whipped egg white with the chocolate batter.
Pour the remaining whipped egg white & fold gently until smooth.
Pipe the batter over the marked circles & bake in a preheated oven at 180C for 20-30 min.
Remove from the oven & cool on rack.
Cut out the cake in half & cut one of them into a 7'' cake.
2 tbsp hot water
1 tbsp sugar
1 tbsp Brandy
You may also use the canned water of pineapple, lychee, raspberry, cherry or peaches, the way i did in this recipe. I used my lychee syrup to soak the cake and with the rest i made the jelly. You can totally avoid the jelly bit if you want. Its really not that important.
Mix all ingredients & set aside for use.
Bittersweet Chocolate Mousse
350 g whipping cream
190 g 70% dark chocolate, melted (I used 52% cocoa)
2 tbsp sugar
In a large bowl, whisk whipping cream with sugar to soft peaks.
Fold in the melted chocolate until smooth.
White Chocolate Mousse
300 g whipping cream
20 g sugar
50 g hot water
8 g gelatine powder
Dissolve gelatin in hot water.
Whisk the whipping cream with sugar to soft peaks.
Fold in the gelatine solution.
Fruit Jelly (Optional) use any seasonal Fruit
60 ml water
15 ml fruit pulp
10 g sugar
1.5 g gelatine leaves, bloomed
Bring the sugar, water & fruit pulp to boil then add in the bloomed gelatine, stir until dissolve.
Let the syrup cool down.
Mousse Cake (8" round): Composition
Place a 8" cake at the base of a 8" mousse ring, brush generous amount of cake syrup on the cake.
Pour in the chocolate mousse & refrigerate to set.
Place the 7" cake on top & brush with cake syrup.
Pour in the white chocolate mousse & refrigerate to set.
Pour in the jelly & refrigerate to set.