Tuesday, 13 March 2012

Chocolate Concerto

March is a busy month for me, birthdays & mother’s day, all these take almost all my weekend breaks.
Last week, I made a chocolate mousse cake as a birthday cake.
Even though I wasn’t happy about the photos, I’ll post it on my blog anyway.
The cake tastes great, not very sweet, rich & divine, just how I like it to be.
I made a 8” square but it was a bit thin, I think using a 6” square is much better.

The cake consists of 3 luscious layers of dark, milk & white chocolate mousses & a rich chocolate cake.
To enhance the taste of chocolate, I didn’t put in sugar for the mousses as suggested from the recipe.
Plus, brushing the cake with Grand Marnier syrup adds a sophisticated note.
The original name is Trios Mousses au Chocolat - chocolate trios.
I prefer ‘concerto’ as it really is a showcase of chocolate.
Recipe (8” square):
adapted from here (chinese)
Chocolate Ganache Cake
22 g plain flour, sifted
8 g cocoa powder
1 egg yolk
40 g sugar
1.5 egg whites
50 g 85% chocolate, chopped
30 g unsalted butter
30 g whipping cream

Preheat oven to 160C & grease a 8” square pan.
In a saucepan, combine butter & whipping cream, bring to boil.
Remove from heating, add in chopped chocolate & stir until smooth.
In a small bowl, whisk egg yolk & 20 g sugar to combine, then add to chocolate batter & whisk until smooth.
In a large bowl, whisk up egg whites with remaining sugar.
Fold in flour, cocoa powder then chocolate batter.
Bake in a preheated oven for 30-35 min.
Cake syrup
1 tbsp Grand Marnier
1 tbsp sugar
2 tbsp hot water

Combine all ingredients & leave aside
Dark/Milk/White Chocolate Mousse
70 g 72% dark, 38% milk or white chocolate, melted
2 egg yolks
1 tbsp water
180 ml whipping cream
4 g gelatine leaves, bloomed

In a saucepan, combine egg yolks & water, whisk while heating gently to 82C until it’s like custard.
Add melted chocolate & stir until smooth.
Whisk whipping cream until it gets thickened; it should be pourable & fluffy.
Combine 2 tbsp of whipped cream with bloomed gelatine & heat in a microwave for approx. 20 sec, stir to dissolve.
Fold whipped cream with chocolate batter, then the gelatine cream.

Using a 8” square mousse ring, place the cake at the bottom & brush the syrup on the cake.
Spread the dark chocolate mousse layer evenly, refrigerate to set (about 30 min).
Meanwhile, prepare another mousse layer, when previous mousse layer is set, spread the chocolate mousse & refrigerate to set.
Do the same until white chocolate mousse.
Decorate with whipped cream & white chocolate lace.


  1. It looks great! I just know about your blog but you will find me around often, as you recipes are great!

    1. Hi Marta, thanks stopping by. hope you like my blog :)

  2. i like the white chocolate lace you've put on top of the cake, elevates it so much more! and these photos are still nice, despite ur unhappiness with them ;p

    1. i like the lace too & it's not difficult to make :)

  3. hi...i just wonder for the mousse part.

    the instruction stated that
    "In a saucepan, combine egg yolks, SUGAR & water , whisk while heating gently to 82C until it’s like custard."

    but how much sugar do u need for the mousse??

    hope u can reply me.i need to know coz i want to do this for my office potluck.I cant wait to try.


    1. sorry, my mistake. the original recipe has 20g of sugar for each different mousse but I didn't add any...

  4. hi its me again. thanx for such a great recipe.everyone seems like it and i'll definitely will do it again.

    the mousses turn out really well but i have a problem to take them out from the baking tin as i lined with the parchment paper.i'm using 6" round and the bottom part can be removed.all i did was, take off the parchment paper that i lined only at the side of the cake and didnt manage to transfer on the cake board.

    how u do it?pls advise.

    1. hi there. if the bottom is removable, I'll suggest using a palette knife, even better if you have a cake lifter.



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