Wednesday, 23 November 2011

Chocolate and Vanilla Mousse with Raspberry Jelly Cake (Recipe)



I finally found the recipe!

(Make 8" Cake)

For the border

Ingredients:

15g      Unsalted Butter, softened
15g      Icing Sugar, sieved
15g      Egg White
15g      Weak Flour, sieved
            Colouring
50g      Icing Sugar
60g      Ground Almond
100g    Egg
20g      Weak Flour
15g      Unsalted Butter, melted
80g      Egg White
30g      Caster Sugar

Preheat the oven to 180 C
Line the base of a rectangular tin, and draw a pattern on a greaseproof paper, then turn it upside down on a flat object that can be freezed


Method:

1)     Beat butter and icing sugar until light and fluffy
2)     Add a tiny bit of egg white at a time to (1), mix well each time
3)     Mix Flour into (2)
4)     Mix colouring into (3)
5)     Use greaseproof paper bag to pipe on the prepared pattern
6)     Freeze till needed
7)     In another bowl, mix icing sugar and ground almond together. Add the egg and beat until creamy.
8)     Sieve weak flour into (7) and mix
9)     Add a tbsp of (8) into the melted butter, mix well, then pour this back to (8) and mix well
10) Beat whites and sugar until stiff
11) Fold (10) into (9)
12)Remove the prepared pattern from the freezer and place it on the lined baking tin
12) Pour (11) into the tin, making sure not to make it too thick. Level the batter and bake for approx 10 mins
13)Cool on cooling rack


For the raspberry jelly (6")

Ingredients:

100% Frozen Raspberries
70-80% Caster Sugar
Splash Water
Gelatine Leaves
Cover the base of a 6" bottomless round cake tin tightly with cling film, then place it on top of a flat object that can be freezed


Method:
1)     Boil raspberries, sugar and water together until the berries has gone mushy
      2)     Sieve mixture into a measuring jug, taste and adjust with sugar and water (it is ok to be a bit on the sweeter side as it will balance out with the whole cake)
      3)     Calculate the amount of gelatine leaves needed based on package instructions, then soak it in cold water until it softened
      4)     Re-boil raspberry coulis, turn off the fire and quickly stir in the gelatine leaves until fully dissolved
      5)     Pour into the prepared tin and freeze until set and needed


For the Torte Cake base (6")
Ingredients:

31.25g             Unsalted Butter, softened
23.25g             Caster Sugar
1 large             Egg yolk
31.25g             Dark Chocolate (70%), melted
31.25g             Weak Flour, sieved
1 large             Egg White
8g                    Caster Sugar
Pinch               Salt
Preheat oven to 180 C
Line the base of a 6" cake tin


Method:
1)     Cream butter and sugar until light and fluffy
      2)     Beat 1 yolk at a time into (1)
      3)     Stir melted chocolate into (2)
      4)     Fold flour into mixture
      5)     Whisk whites, sugar and salt until stiff
      6)     Fold a dollop of (5) into (4). Continue until its all incorporated but do not over mix
      7)     Pour into tin and bake for approx. 20 mins. until cooked.
      8)     Cool in the tin for 5 mins then turn it upside down and let it cool completely on a cooling rack


For the Chocolate Mousse (8")

Ingredients:

40g      Sugar
40g      Yolk
100g    Single Cream
100g    Milk
160g    Dark Chocolate (50% +), grated/ chopped finely
5g        Gelatine Leaves, soaked
250g    Whipping Cream

Method:

1)     Beat sugar and yolk until light and fluffy
2)     Meanwhile, boil milk and cream until it just started to bubble
3)     Add (2) a bit at a time into (1), stirring continuously to prevent the egg from curdling
4)     Sieve (3) and reheat on low fire until thickened, stirring continuously and remove immediately when thickened
5)     Sieve (4) onto chocolate, stir until it's dissolved
6)     Add gelatine to (5), stir until dissolved and leave to cool
7)   Whip the cream until it forms curling peaks. Cover and leave in the fridge until needed.
8)     When the chocolate mixture has cooled down, mix the whipped cream into it until smooth. Taste and adjust sweetness with sieved icing sugar if necessary. (If mousse has gone lumpy, sieve the mousse)


Construction:

1)     Clingfilm the base of an 8" bottomless cake tin and place on top of a freezable object
2)     Place Torte cake base in the middle at the bottom
3)     Place the border around the tin
4)     Pour half of the chocolate mousse into the cake, approx 1 inch on top of the cake base
5)     Place frozen jelly on top
6)     Pour the rest of the chocolate mousse into the cake, smooth top
7)     Freeze till set


For the Vanilla Mousse

Ingredients:

2          Egg Yolks
35g      Caster Sugar
2caps   Vanilla Essence
90g      Single Cream
3g        Gelatine Leaves, soaked
85g      Whipping Cream, whipped

Method:

1)     Mix yolk and sugar until fully combined
2)     Boil cream until it just started to bubble
3)     Bit by bit mix the cream into the egg. Sieve the custard, and reheat on low fire until thickened. Stir continuously.
4)     Add Vanilla Essence and Gelatine until dissolved. Leave to cool completely in room temperature.
5)     Mix whipped cream with the mousse until smooth


Final Construction:

8)     Pour Vanilla Mousse on top of the Chocolate Mousse cake, and smooth the top
9)     Freeze until set
10) Defrost in the fridge for at least 3 hours before serving