Thursday, 17 June 2010

Sister's Birthday - Chestnut Mousse Cake


Last Sunday was my sister's birthday.
I made her a birthday cake, a chestnut mousse cake.
I wasn't happy with the decoration so no picture of the birthday cake was taken.
The cake is delicious with an intense aroma of chestnut, & the texture is very smooth.
To satisfy myself, I made a few petit ones & also try out the new silicone mould I bought a while ago.
I really love making petit ones, much easier to decorate with.





Recipe (8'' round):
Chocolate cake:
2 eggs
35g sugar
25g plain flour
8g cocoa powder
15g sunflower oil
18g milk

Grease a 8'' round baking pan & preheat oven to 180'C.
In a large bowl, whisk egg yolks with 10g of sugar until pale & fluffy, then fold in the sunflower oil.
Mix & sieve the flour & cocoa powder, then mix with the egg yolks & fold in the milk.
In another bowl, whisk egg whites & remaining sugar in 3 portions until stiff & fluffy, gently fold in the chocolate batter.
Pour in the prepared ban & bake for 20 - 25 min.
Remove from the oven & cool on a wire rack.

Chestnut mousse:
200g unsweetened chestnut puree
95g milk
25g sugar
130g whipping cream
10g gelatine
140g whipping cream

Mix everything except the 140g whipping cream, heat & stir until smooth, then set aside to cool.
Whisk up the whipping cream & fold with the chestnut batter.

White chocolate chestnut mousse:
30g white chocolate
30g whole cooked chestnuts (chopped)
160g whipping cream
15g milk
2g gelatine

Melt chocolate with milk over simmering water, then add gelatine & stir until dissolve.
Whisk the whipping cream to soft peaks, fold in the chocolate batter & the chopped chestnuts.

Assembling:
For 8'' round cake:
Place the cake in a 8'' round mousse ring, pipe the chestnut mousse then refrigerate to set.
Pipe the white chocolate chestnut mousse on top & refrigerate to set.
Remove the cake from the mousse ring, then decorate as you like or simply cut & serve.

For hemisphere mini cakes (3''):
Bake the chocolate cake in a large baking pan, cut into 2'' round cake bases after cooling.
Carefully pipe the chestnut mousse into the mould, leave a hole in the middle & then refrigerate to set.
Remove from the fridge, pipe the white chocolate chestnut mousse in the middle, cover with the cakes & refrigerate to set.
Remove from the mould, then decorate with chestnut or as you like & serve with chocolate sauce.

2 comments:

  1. Hi, this weekend I made this cake and it was really succesfull! Thanks for the idea and for the explanation!
    Cheers from Barcelona!

    ReplyDelete
  2. are you using powdered gelatine? gold leaf gelatine? or titanium gelatine leaf?

    ReplyDelete

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