Thursday, November 8, 2012

Chocolate Almond Sponge Cake with Chocolate and Mango Mousse

Alright, we are getting fancy again. I am really loving Berry-Lovely's recipes. They are just complicated enough to where I have a slight doubt about their turnout while making them. But that just adds an element of fun to the whole experience. Plus my friend is defending his dissertation and deserves a nice fancy cake. So here we go again. ;)

I had an interesting experience with this recipe in that I couldn't find ground almonds or mango puree at the store. So I had to make my own. I used sliced almonds and crushed them in a bag with a hammer. Excellent for releasing some stress. As for the puree, I sliced up a large mango and pureed it in the blender.

I also do not have a cake ring, so I improvised. I used the ring from the springform pan and lines it with some wax paper to give extra height and held it together with a paper clip (shown below). With the mousse being so light, it worked rather well.

Another German recipe, so time to bust out the food scale.

Chocolate Almond Sponge Cake:
5 eggs
125 g sugar (split into 25 g + 100 g)
60 g dark chocolate
100 g ground almonds

Chocolate Mousse:
65 g milk chocolate
65 g dark chocolate
3 egg yolks
1 0.25 oz. packet of gelatin
450 ml heavy cream (split into 50 ml + 400 ml)
50 ml orange liqueur (I used Patron)

Mango Mousse:
1.5 0.25 oz. packets of gelatin
1 egg
1 egg yolk
80 g sugar
150 g mango puree
220 ml heavy cream

Mango Mirror Glaze:
1/4 0.25 packet of gelatin
20 g sugar
20 ml water
40 g mango puree

Chocolate Almond Sponge Cake:
1. Preheat the oven to 325 F. Line a 9-inch springform pan with parchment paper.

2. Melt the chocolate over a water bath. Let cool a little.
3. Whisk the egg yolks with 25 g of the sugar until the mixture becomes frothy and pale yellow.

4. Add the melted chocolate and mix.

5. Add the almonds and mix.

6. Beat the egg whites until soft peaks form, then add the remaining 100 g sugar and beat until glossy and stiff.

 (before sugar)

(after sugar)

7. Fold into the chocolate mixture.

8. Bake for about 40 minutes. Let cool on a wire rack.

Chocolate Mousse:
9. Soak gelatin in cold water.

10. Melt the chocolates over a water bath (you can make a water bath with two pots).

11. Whisk the egg yolks until creamy.

12. In a small saucepan warm up the 50 ml heavy cream with the orange liqueur until almost boiling.

13. Mix in the instant gelatin. Then add the melted chocolate and mix until smooth.
14. Then add the egg yolks.. Let the mixture cool a little.

15. Whip the remaining heavy cream until stiff peaks form.

16. Combine with the chocolate mixture, when it is just starting to set.
17. Put the cake on a plate. Put a cake ring around it if you have one.

18. Place chocolate mousse on top of the cake. Put in the fridge to cool for at least one hour.

Mango Mousse:
19. Soaking the gelatin in cold water.

20. In a bowl over a water bath whisk together the egg, egg yolk and sugar.

21. Keep whisking until the mixture reaches about 160 F and it starts to thicken.

22. Take off the water bath and pour the mixture through a sieve.

23. Add the gelatin and mix until dissolved.
24. Add the mango puree and whisk until combined. Let mixture cool down.

25. Whip the heavy cream until soft peaks form and carefully fold into the mango mixture.

26. Pour the mousse on top of chocolate mousse and put in the fridge to cool for at least 3 hours.

Mango Glaze:
27. Soak the gelatin in cold water.
28. Heat the water and sugar in a small pot until boiling and the sugar has dissolved.

29. Add the mango puree and remove from heat.

30. Add the soaked gelatin and stir until it has dissolved.
31. Let cool until lukewarm.
32. Carefully pour over the cake and let set in the fridge for about 2 hours.

33. Remove the cake ring before serving.

34. Stuff face!

Original Recipe

Might also enjoy:
Cookies and Cream Cake
No Frosting Chocolate Cake
Strawberry Cake

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