I have been busy as a bee. The resort was at full occupancy the last several weeks. At times like this, working alone is physically draining and exhausting. In the midst of all the craziness at work, I still find pleasure making good stuff for the guests. Just like this chocolate mousse cake I made for a Spanish guest ( the inscription said it).
The idea was based from the Black Forest cake I learned at culinary school. I had two layers of cake. I frosted the bottom layer with chocolate mousse. To complement the rich and creamy chocolate mousse, I frosted the top layer with whipped cream. I used an open star tip to pipe roses on top. I put a chocolate chip on each rose and filled the middle with chocolate sauce. I didn't want to leave the sides uncovered so I garnished them with chocolate shavings. Talking about overload!
Chocolate Sponge Cake
Source: BBC Goodfood
170 g unsalted butter, softened
170 g sugar
115 g self-raising flour
55 g cocoa powder
pinch of salt
1. Grease and line two 20 cm round tins. Set aside.
2. Sift together flour, salt and cocoa powder.
3. Beat butter and sugar until light and fluffy.
4. Add eggs alternately with the flour mixture, beginning with the egg and ending with the dry ingredients. If the batter is thick, add a splash of milk.
5. Pour into prepared pan and bake in a preheated 170 C oven for 25 minutes or until the skewer inserted in the center comes out clean.
6. Take them out of the oven. Let the cake rest in the tin for 10 minutes before unmolding.
200 g semisweet dark chocolate
300 ml whipping cream, whipped to stiff peak
1. Melt chocolate over a pan of simmering water. When the chocolate reaches 50-55 C, remove from heat. Add eggyolks.
2. Fold in whipped cream gently. Continue until every thing is mixed.
200 ml whipping cream
20 g icing sugar
1. Pour whipping cream in a bowl of electric mixer. What I do is chill the bowl for a few minutes before pouring in the whipping cream. It is faster to whip the cream when the bowl is cold.
2. With a whisk attachment, whisk the whipping cream until soft peak forms.
3. Add icing sugar and continue whipping until stiff peak forms.
25 g semisweet chocolate
100 ml whipping cream
1. Melt chocolate over a pan of simmering water.
2. Heat whipping cream. When bubbles begin to form along the sides of the saucepan, remove the cream from heat. Gradually add into melted chocolate. Stir gently as you don't want any bubbles to form. Continue until mixture is smooth. Let cool before using.
1. Take a mousse cake ring. Put a plastic acetate around the inside of ring. This will make it easier to remove the cake from the ring.
2. Place the bottom layer inside. Frost with chocolate mousse.
3. Place the other layer on top. Cover with whipped cream. Chill until it hardens.
4. Remove the ring, Pipe roses on top. Decorate with chocolate chips.
5. Fill the middle with chocolate sauce. Cover the side of the cake with chocolate shavings.
6. Serve and enjoy. The guest did!
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