Mango Mousse Espresso Chocolate Cake

INGREDIENTS:
makes six 3 x 2″ round cakesfor cake:

  • 4 oz. bittersweet chocolate
  • 1/2 cup boiling water
  • 2 tspn instant espresso powder
  • 4 eggs
  • 1/2 cup sugar (100 grams)
  • 3/4 cup sifted cake flour (75g)

METHOD:

  1. Preheat oven to 180 degrees C. Line a quarter sheet baking pan with parchment paper and then grease and flour the paper. Set aside.
  2. In a small saucepan over low heat, combine chocolate and boiling water. Stirring constantly, cook for five minutes until chocolate thickens into a pudding-like consistency.
  3. In a mixer bowl using the whisk beater, whisk together the eggs and sugar on high for five minutes until triple in volume.
  4. Fold in the flour to the egg mixture in two parts. Then, fold in the chocolate mixture.
  5. Pour the batter immediately into the prepared pan.
  6. Bake in the oven for 25-30 minutes. Remove from oven and cool completely.
  7. Line six 3″ cake molds with parchment paper or plastic. Cut out six 3″ rounds of chocolate cake and place at the bottom of each mold.

for syrup:

  • 1 oz. sugar
  • 2 oz. water
  • 1 oz. Kahlua or Godiva liquor
  • 1 tspn instant espresso powder

METHOD:

  1. In a small saucepan, heat the sugar and water until the sugar is completely dissolved. Remove from heat, cover tightly and let cool completely.
  2. Once cooled, stir in the liquor and espresso powder.
  3. Brush the syrup liberally onto cake rounds.

for mango mousse/Bavarian cream:

  • 2 1/2 tspn gelatin powder
  • 2 Tbspn water
  • 8 3/4 oz. fresh mango puree (250 grams) (about 1 1/2 fresh mango, pureed in the food processor)
  • 3 1/2 oz. sugar (100 grams, or 70 grams sugar + 30 grams vanilla sugar)
  • 8 oz. heavy whipping cream

METHOD:

  1. Combine the gelatin and water in a small bowl. Set aside.
  2. In a small saucepan, heat half of the mango puree with the sugar just until the sugar dissolves. Do not let the mixture boil. Once the sugar has completely dissolved, remove the puree from heat and stir in the gelatin until the gelatin completely dissolves. Finally, add the remainder of the mango puree. Let cool.
  3. Meanwhile, whip the heavy whipping cream until soft peaks form. Gently fold in the cooled mango puree.
  4. Immediately pour the mango cream into the prepared cake molds on top of the cakes, smoothing the tops. Refrigerate until set, about an hour or two.

for espresso jelly:

  • 2 tspn gelatin powder
  • 2 Tbspn water
  • 1 cup whole milk
  • 2 tspn instant espresso powder
  • 3 Tbspn sugar (45 grams)

METHOD:

  1. Combine the gelatin and water in a small bowl. Set aside.
  2. In a small saucepan, heat the milk, espresso powder, and sugar just until the sugar dissolves. Do not boil.
  3. Once the sugar has dissolved, remove the milk mixture from heat and stir in the gelatin until it completely dissolves. Let cool at room temperature.
  4. Once the combination has cooled, pour a small layer into each cake mold, on top of the mango cream. Refrigerate until set, about an hour or two.
  5. Unmold and serve immediately.
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