KBB#2 November - December 2007 : Chocolate Mousse Cake

Wow... finally the time has come and it's time for me to post the result of my work (Mbak Ema recommended that we post our result by Nov.30th)

It was actually quite difficult for me to find a time to do the assignment. Yes, I've been very busy with my office stuffs lately, furthermore my daughter is having her assessment test this past two weeks. My hubby and I have decided that both of us should focuss on helping our daughter preparing for her exam and we have put this one on top of everything. Oh, we hope she can do well with all those tests!

Anyway, last night accompanied by my lovely hubby, we managed to get this thing done. It was different, since both of us still awake and were busy in our little kitchen. I suddenly realize this assignment at the same time has created a quality time for me and my hubby - thank you so much KBB!

Back to baking, the cake actually was not too difficult to make as I've been making this kind of cake (layer cake) for few times but never used mousse for the filling. Why? Because mousse does not seem our family's favorite. We love ganache more than the mousse. But, this not stop us from making the Mousse Cake. As you know, it's always good to try new thing, and we decided to enjoy the cake this evening after work. It's going to be our family's Friday night indulgence. Slurrrrp...!

Note:
- I used 22cm spring form cake tin instead of the 26-28cm (don't have one)
- No modification has been made on the recipe.
- Didn't have a chance to make a step by step photos since we're busy talking last night.

Chocolate Mousse Cake
Source: Penny Oliver Cuisine 2005

Cake:
Ingredients:

• 4 eggs


• ¾ cup caster sugar


• 2/3 cup flour (all-purposed)
  
• 1/3 cup cornflour, 1 tsp baking powder
  

Process:

Beat the eggs with an electric beater until very thick and fluffy.
Slowly add the sugar and continue beating until the mixture becomes white and very thick. Sift all the dry ingredients together and gently fold them into the egg mixture. Pour the cake mixture into a buttered and floured 26-28cm spring form cake tin. Bake in a preheated oven at 190C for 25-30 minutes. Turn the cake onto a rack and cool. Transfer the sponge to a serving plate. Fix a fold of strong tin foil around the cake to form a collar, ready to receive the chocolate mousse mixture.

Mousse:

• 250g cooking chocolate
  
• 6 egg yolks


• 250g soft butter


• 6 egg whites
  

Process:
Melt the chocolate over hot water. Beat the egg yolks and blend with the chocolate to mix well. Beat in the softened butter. Beat the egg whites stiff to the stiff peak stage. Fold the stiffly beaten egg whites into the chocolate mixture. Pour the chocolate mixture over the cake. Cover and refrigerate for 4 hours or overnight.