Black & White Mousse Cake

Jeng jeng jeng.. Kek ke pudding ni kan. Sebebarnya ini ialah kek yg dilapisi dgn mousse. Sy memang kurang suka mkn kek, tp dah enche somi request..sy buatkan la. Lgpun sy teringin gak nak try resipi baru dr buku Baking Code ni. Kalau boleh semua resipi kek dlm tu sy try, tp masalahnya siapa nk mkn n habiskan??huhuu. So, bila enche somi request tu, sy jd tersangat la eksaitednya.

Nampak kek ni mcm susah nak disediakan kan? Sebenarnya mudah saja..tp sy yg menggedik nak buat saiz mini (nak try pan baru lorrr, huhuu). Remeh la sket bila dibuat saiz mini ni..nk kena potong dulu kek tu kecik2. Nak melapis 1-1 lg..hadoiii, sakit pinggang. Sy suka resipi mousse ni sebab senang nak sediakan, berbanding resipi mousse utk chocolate indulgence dulu. 

Seperti biasa kek yg ada mousse ni ambil masa sedikit, sebab kita perlu biar mousse nya set dulu. Utk resipi kek sponge tu plak, boleh dibuat sesuka hati samada vanilla, coklat @ apa2 saja yg korang suka. Kek ni rasanya lebih kpd aiskrim..tidak muak kalau mkn byk pun. Tp hanya utk yg berani je la..hehehe

Black & White Chocolate Mousse Cake

By: Alex Goh

Ingredients:

For sponge cake

A

4 egg yolk

16g sugar

1/2 tsp vanilla essence

B

4 egg white

100g sugar

C

84g plain flour

16g cocoa powder

D

50g corn oil

Step:

1. Whip ingredients A until light & fluffy.

2. Whip ingredients B until soft peak.

3. Mix the egg white mixture with ingredient A until well-blended.

4. Fold in ingredients C, mix untill well-combine. Add in ingredients D, mix until well incorporated.

5. Pour it into a greased and lined eound mould.

6. Bake at 180'C for 30minutes. Remove the cake immediately when baked.

7. After cooled, slice to 2 layer.

Dark Chocolate Mousse

Ingredients:

50g milk

1tsp instant coffee powder

20g sugar

1 egg yolk

60g dark couverture (melted)

2tsp gelatin

30g water

140g whipped topping cream

White Chocolate Mousse

Ingredients:

50g milk

20g sugar

1 egg yolk

60g white couverture (melted)

2tsp gelatin

30g water

140g whipped topping cream

Method:

1. Dark Chocolate Mousse: Cook milk until it boils Add into sugar & egg yolk, mix until well-blended. Continue cook for 1 minute. Add in dark couverture, mix until well-combined. Mix gelatin & water until well-blended & place it over double boiler, cook until gelatin has melted. Add it into the above mixture, mix until well-blended. Cool it over ice water to 30'C. Add in whipped cream, mix until well incorporated. 

2. Place 1 layer of cake onto the bottom of the round ring mould. Pour some dark chocolate mousse onto the cake. Top with second layer of cake. Keep in the fridge for 15minutes while preparing the white mousse.

3. White Chocolate Mousse: Refer step for dark chocolate mousse.

4. Remove the cake from fridge & pour the white chocolate mousse on top. Keep in the fridge to let it set.

5. Unmould & dust with some cocoa powder.