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)
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.
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.
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.
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.
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.