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):
25g plain flour
8g cocoa powder
15g sunflower oil
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.
200g unsweetened chestnut puree
130g whipping cream
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
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.
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.