This recipe was put together by me after a reaally longg time of research so please take some time to appreciate this post! 😀
It tasted purely divine and I enjoyed every little bite of it!
The recipe will be right at the bottom! I made it that way cos I think it makes everything look a lil’ neater! I apologize for the poorly taken photos! This happens only when I am in Singapore because I am so spent for time there as I have plans with all the people I haven’t met up with yet!
The winning shiny chocolate mirror glaze (can you see my kitchen cupboards?!) is obviously thanks to Cristina! I will use this recipe for forever and day! It’s hard to not love someone who gives you a recipe which is such a keeper!
I was pleasantly surprised by how well the sponge cake recipe I used in this mousse cake turned out.. It was easy to work with and held its shape really well and it was reaaally spongy… if that makes any sense at all! Once you take it outta the oven you let it cool totally first then you have to slice it in half either with a knife or you could use a thin thread to just slide it along half off the cake.. Gives a perfect finish.
There is a long story behind this crust but simply put.. it was supposed to be a crust but instead proved itself to be a better topping instead! So topping it shall be!
The picture above is the only one I had of the slice of cake! The rest were way to blur! They looked more like an optical illusion.. As you can see I dolloped too much of mousse over the top simply cos I wanted to finish it off so I could do all the dishes in one go instead of leaving stuff lying around (oh the sheer joy of it all!).
And by the way I forgot to take pictures of the mousse making process.
This is what the cake looked like! I took about a three hours to finish making this cake.. Once again I apologize for the poorly taken photos.. My camera takes quite good shots however THAT requires patience and unfortunately I have nunovit.
Bottom Layer: Chocolate Sponge Cake with chocolate mirror glaze smoothed over
100 gm top flour
100 gm castor sugar
12 gm spongecake stabliser/ovalett (you can find it in asian grocery stores)
25 gm milk
90 gm melted butter
2 tbsp cocoa powder
Put all the ingredients except the melted butter into a mixing bowl.
Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an “8” on the batter won’t sink in but will appear visible for a while. This will be the right constituency for your batter. Add in melted butter at this stage and mix in thoroughly.
Pour batter into a 10 inch pan and bake it in a preheated oven at 190C for about 20 mins. When done, remove the cake from the pan immediately and leave it on wire rack to cool.
Second Layer: Chocolate Mousse
4 ounces (115 grams) bittersweet or semisweet chocolate, cut into small pieces
2 tablespoons (28 grams) unsalted butter, cut in small pieces
2 large eggs, separated
1/8 teaspoon cream of tartar
3 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) heavy whipping cream
In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside to cool for a few minutes. Then whisk in the two egg yolks. Refrigerate while you whip the egg whites and whipping cream.
In the bowl of your electric mixer (or with a hand mixer), whip the two egg whites with the cream of tartar until foamy. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
In another bowl, whip the heavy cream, remaining one tablespoon sugar, and vanilla extract until soft peaks form.
Remove the chocolate mixture from the refrigerator, and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream.
Final Layer on top (and over sponge cake): Chocolate Mirror Glaze
150 gm water
60 gm cocoa powder
120gm heavy cream
7gm gelatine (if you use gelatine in powder, sprinke it on 30gr of water)
Put all the ingredients in a small saucepan, except the gelatine. Stir well with a metal whisk. Heat stirring constantly until it boils. Continue stirring 5′ more, you will see the mirror-like appearance. Let it cool. Add the gelatine that has been hydrated in water, and then warmed a few seconds in the micro-wave oven. Combine well. Sift. Use at 35°C.
You could top the cake with crushed hazelnuts if you like!