Monday, 21 May 2012

Chocolate & Passionfruit Mousse Cake


I have to apologize for abandon this site for a month…
Things get a bit hectic in my work & I got a bit demotivated recently.
Of course, one of the reason was that my new camera was sent back to Fuji for servicing.
I got my camera back so there was no excuse not to bake & photograph.


Last weekend, I went to Basildon & took the chance to make this chocolate & passionfruit mousse cake.
Since I hadn't baked for a while, I thought I would make something easier to get starting again.
I love passionfruit & chocolate combo, passionfruit is tangy & refreshing, taming down the richness of chocolate.
For the decoration, I simply copied from the previous cake design & used white chocolate pieces.
I also tied it with a red ribbon & it looks great & delicious after all :)


Chocolate & Passionfruit Mousse Cake (8" round):
Chocolate cake (8" round)
4 eggs
65 g sugar
50 g plain flour
20 g cocoa powder
30 g butter, melted
35 g milk

Line a 8" cake pan with parchment paper & grease the side.
In large bowl, beat the egg yolks with 15 g of sugar until thick & pale, then fold in the melted butter.
Mix & sieve all flours, then mix the flours with the egg yolks, pour in milk & fold until smooth.
In another large bowl, whisk the egg white & sugar (added in 3 portions) until stiff.
Mix a spatula of whipped egg white with the chocolate batter.
Pour the remaining whipped egg white & fold gently until smooth.
Pipe the batter over the marked circles & bake in a preheated oven at 180C for 20-30 min.
Remove from the oven & cool on rack.
Cut out the cake in half & cut one of them into a 7'' cake.

Cake Syrup
2 tbsp hot water
1 tbsp sugar
1 tbsp Brandy

Mix all ingredients & set aside for use.

Bittersweet Chocolate Mousse
350 g whipping cream
190 g 70% dark chocolate, melted
2 tbsp sugar

In a large bowl, whisk whipping cream with sugar to soft peaks.
Fold in the melted chocolate until smooth.

Passionfruit Mousse
250 g cream cheese
150 g whipping cream
100 g passion fruit pulp
50 g sugar
50 g hot water
8 g gelatine leave

Dissolve gelatin in hot water.
Whisk cream cheese with sugar until smooth.
Whisk the whipping cream to soft peaks then fold in the cheese mixture.
Fold in the passion fruit pulp & then the gelatine solution.

Passionfruit Jelly
60 ml water
15 ml passion fruit pulp
10 g sugar
1.5 g gelatine leaves, bloomed

Bring the sugar, water & passion fruit pulp to boil then add in the bloomed gelatine, stir until dissolve.
Let the syrup cool down.

White Chocolate Decors
50 g white chocolate, melted

To make the chocolate pieces, line a silicon sheet on the table.
Dip the tip of a palette knife & take some melted chocolate, press on the sheet & slice in a straight line to spread.
Repeat to get 15-20 pieces or enough to get round the cake.

Composition
Place a 8" cake at the base of a 8" mousse ring, brush generous amount of cake syrup on the cake.
Pour in the chocolate mousse & refrigerate to set.
Place the 7" cake on top & brush with cake syrup.
Pour in the passionfruit mousse & refrigerate to set.
Pour in the passionfruit jelly & refrigerate to set.
Remove carefully from the ring & decorate with white chocolate pieces.

21 comments:

  1. Looks absolutely delicious! I would so love to try some of that cake. It is a work of art.

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  2. Oh my! Passion fruit and chocolate?! DELISH!

    ReplyDelete
  3. passionfruit is my favorite fruit for baking and in combination with chocolate!
    in the cake for my apprentice piece i used a lovely passionfruit ganache!
    http://fleurdupoirier.blogspot.co.uk/2012/01/impressions-of-my-exam-eindrucke-meiner.html

    ReplyDelete
  4. Awesome cake ! Loved your white chocolate borders, looking so perfect !

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  5. This is just stunning! What an imaginative creation, beautiful :)

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  6. I saw this post on Pinterest and simply had to come here read the recipe. This cake is amazing! It looks so festive and delicious. And yet it does not sound too complicated to make. And I am very intrigued by the passionfruit mousse - it's the first time I see cream cheese in a mousse. Certainly something to try! I am so glad I found your blog! I will be coming back soon :-).

    I would like to invite you to share this post (and other posts :-) ) on a new photo based recipe sharing site that launched this month. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author's site.

    It's called RecipeNewZ (with Z) - http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

    ReplyDelete
  7. Hello,
    A few days ago I was awarded with the Liebster blog award and now it's my turn to give it to another blogs that I think that deserve it, and I wanted to give it to you. Here is the link to my blog where I talk about this award (scroll down for english translation):

    http://pebreixocolata.blogspot.com.es/2012/06/premi-liebster-blog.html

    By the way, this cake is awesome! I'd love to try this mousse!
    Marta

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  8. Congratulations on the recipe. The cake looks amazing and I'd like to try to make it. I just have a question, If I make this two days in advanced will it still be good? Will the tempered chocolat decoration preserve ok in the fridge? Thank you for this wonderful

    ReplyDelete
    Replies
    1. Hi there, you can make the chocolate decor last.

      Delete
  9. May I know how to keep the chocolate pieces to the side of the cake (without the ribbon) and not fall off? Thanks!

    ReplyDelete
    Replies
    1. Hi Tiffany, the chocolate pieces should stick to the side.

      Delete
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  17. Hello, just went through your recipe. Does the chocolate cake not require baking powder? Does the bitter chocolate mousse not require gelatin??

    ReplyDelete
    Replies
    1. Hi there,
      The chocolate cake is a sponge base so whisking of egg whites should be enough to raise the cake.
      Same for the chocolate mousse, there're 50% of chocolate to the cream which makes it enough to set.

      Delete

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