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Lucy

elegant shiny Lucy

The first time I made this cake was for my friend’s birthday. She likes chocolate and banana, so I was thinking to make a chocolate banana mousse cake for her. But then, since i was not sure whether we could deliver the cake on time, I changed the banana component to vanilla mascarpone cream (Over ripen banana is not nice ;), isn’t it?).

Inside Lucy

The basic recipe is again coming from this blog, with some twist by replacing the banana with the vanilla mascarpone cream from Pierre Herme’s vanilla tart and putting the chocolate glaze from William Curley chocolate book.

Recipe:

Makes 8”  mousse cake

This recipe contains several layers:

  • Chocolate sponge cake
  • Vanilla English cream
  • Milk Chocolate mousse
  • Dark Chocolate mousse
  • Chocolate glaze

For Chocolate Sponge Cake

Things you need

  •  3       Eggs
  • 90gr  Sugar
  • 70gr  Cake Flour or use Self raising flour
  • 15gr  Cocoa Powder
  • 20gr  Unsalted butter, melted
  • 15gr  Whipping Cream

Things you need to do

Preheat the oven to 180 C. Line 8.5 “ (22.5 Cm) baking pan with baking paper.
Sift Flour with the cocoa powder and set aside.
Whisk the egg until lighten, then add the sugar gradually until the mixture is at ribbon stage. The mixture should be thick and airy.

Take ¼ cup of the batter and mix it with the warm whipping cream and butter. Fold to combine. Put the mixture aside.

Back to the egg mixture, sprinkle the flour mixture over the egg batter and gently fold it to combine.

Pour the whipping cream and butter mixture back, fold to combine.  Pour the batter into the baking pan and bake it for 14-16 mins.

Cut the cake into 2 layers.

 For Vanilla English Cream –> I get the recipe from this blog

For Milk Chocolate Mousse

Things you need

  • 130gr  Milk chocolate, chopped
  • 40gr    Whipping cream (A)
  • 150gr  Whipping cream (B)

Things you need to do

Boil the whipping cream (A) then pour the hot cream over the chocolate, wait 1 minute then stir to combine. If the chocolate still doesn’t melt completely, place the bowl double boiler and stir until melt.

Let the chocolate mixture cool before mixing with the whipped cream.
When the chocolate mixture cool, whip the whipping  cream(B)  until soft peak.  Pour 1/3 of the whipped cream into the chocolate mixture and fold to combine.

Pour the chocolate mixture back into the whipped cream bowl and fold to combine.

Place the sponge cake into the mousse ring ( 8” mousse ring).

Pour the mousse into prepared ring. Refrigerate for 1-2 hours or until firm.
For Dark Chocolate Mousse

Things you need

  • 110gr    Dark chocolate , chopped
  • 40gr      Whipping cream (A)
  • 170gr    Whipping cream (B)

Things you need to do

Boil the whipping cream (A) then pour the hot cream over the chocolate, wait 1 minute then stir to combine. If the chocolate still doesn’t melt completely, place the bowl double boiler and stir until melt.

Let the chocolate mixture cool before mixing with the whipped cream.
When the chocolate mixture cool, whip the whipping cream(B)  until soft peak.  Pour 1/3 of the whipped cream into the chocolate mixture and fold to combine.

Pour the chocolate mixture back into the whipped cream bowl and fold to combine.
Placed the second sponge cake into the pan, and put the English vanilla cream on top of the cake.

Pour the dark chocolate mousse into prepared ring. Refrigerate for 1-2 hours or until firm.

For Chocolate Glaze –> I use the chocolate glaze recipe from William Curley – Chocolate book 

Finishing:

De-mould the mousse from the ring mousse. Pour the chocolate glaze over the mousse.  Decorate with fruits.

Note: Photo port-folio can be found here.

Dark chocolate indulgence

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