Classic Chocolate Cake(rich and moist) 古典巧克力蛋糕

classic chocolate cake 7

Christmas is coming and then welcoming new year 2019. How to celebrate?To me, a classic moist, and rich chocolate cake with some nice decoration and share with my close friends.

I love flower.Every ladies should love flower as gift. My husband does not buy me much bouquet, that explains I love my dessert to look like any kind of beautiful petals. ( One of my self-comforting methods, embarrassed )

 

This classic chocolate cake is extremely, confidently and no hesitation for me to crown it as : The  most moist, rich, softest and chocolatey cake I ever tasted, more than one positive descriptions. Yes, you may taste this cake from somewhere in a good bakery shop. We were not aware of what kind of chemicals or softening agent they might added into those moist cakes. This cake is definitely 100% chemicals-free from any softening agent. My husband and I had to thumbs up for this classic chocolate cake. Remember: Moist, rich, softest, and cottony are those words I can find.

3 little components, shall we start?

 

 

classic chocolate cake 4

classic chocolate cake 8

 

3 components:

  • Classic chocolate cake
  • Dark chocolate mousse
  • Chocolate glacage/glaze

 

classic chocolate cake 9

classic chocolate cake 5

 

 

Dark Chocolate Mousse:

@makes 1 X 6cm diameter half sphere

  • 30g egg yolks
  • 20g sugar
  • 10g water
  • 30g Cadbury baking dark chocolate  ( or any baking dark chocolate)
  • 70g  Bulla whipping cream ( or any dairy whipping cream)

1)Melt chocolate over bain marie(a pot of simmering water sits underneath the bowl of chocolate without allowing water touches the chocolate)

2)How to make Pate a bombe(a):

a)Beat  egg yolks till foamy stage with hand whisk.

b)Heat up sugar and water in a pot till reached 117C.

c)Add in to beaten egg yolks slowly and keep whisking fast until slightly pale like picture shown.This is called pate a bombe.

3)Fold in the melted chocolate into pate a bombe(a)from step (2).(It will slightly turned thick  a little)

4)Beat cream in a mixing bowl till soft peaks formed. Fold  whipped cream into chocolate mixture from step (3) in 2 additions. Pour into a 6cm diameter silicone half sphere mould. Freeze to harden.

chocolate mousse1 chocolate mousse2

Note:

(a)What is Pate a bombe:

A pâte à bombe is the French term for a mixture used as a base for making chocolate mousse and other mousse-like desserts.

It is made by pouring a sugar syrup that has been cooked until it is 117C degrees celsius over egg yolks and whipping the mixture until it is completely cold and has transformed into an uniform, unctuous, airy mass.

b)While comes to mixing pate a bombe and chocolate with the whipping cream, you will find the mixture is slightly hard to whisk at first, but if you keep whisking together, it will tend to loosen up a little.So do not panic,when you fold in the remaining cream, it will give you a smooth, velvety and heavenly chocolate mousse.

 

 

Classic Chocolate Cake:

@makes one 6″ round cake pan

  • 67g  Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 50g  Western  Star unsalted butter ( any unsalted butter)
  • 25g  Bulla whipping cream ( or any dairy whipping cream)
  • 50g  egg yolks
  • 136g  egg whites
  • pinch of cream of tartar
  • 40g  castor sugar
  • 20g  cake flour
  • 20g  Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)

1)Melt chocolate, cream and butter  over bain marie(a) (double boiler) until all dissolved. Mix well.

2)Lightly beat egg yolks and slowly add into chocolate mixture from step (1). Sift in cake flour and cocoa powder.

3)Beat egg whites and pinch of cream of tartar until foamy, slowly add in castor sugar and continued beating to soft peaked formed.(this is called “Meringue”)(b)

4)Fold in 1/3 of meringue from step (3) into chocolate mixture (You might find the mixture is slightly hard to mix but keep whisking until well combined.) Fold in remaining meringue till all incorporated.

5)Oil the 6″ round cake pan and line with grease-proof paper on the bottom and sides.

6)Pour in the cake batter into cake pan and bake in water bath(d) at 140C for 70-80 minutes or until inserted skewer in the middle comes out clean.

7) Once baked, remove from oven and inverted to cooling rack.Allow to cool completely.

Classic chocolate cake5

Classic chocolate cake

Classic moist chocolate cake

This cake is undeniable: RICH, chocolatey, MOIST, SOFT and exquisite. You can just eat all by it’s own. No lie.

Note:

(a)Bain marie or double boiler means a pan of hot water in which a cooking container is placed  above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.

(b)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

c)Always remember when folding meringue into chocolate mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.

(d)To prepare a water bath for baking, put your filled cake pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller cake pan. I am using normal round cake pan.If you are are using removable cake pan, remember to wrap the bottom with 2 layers of aluminium foil to prevent water seepage.

 

Chocolate Glacage/glaze:

  • 20g Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)
  • 40g sugar
  • 30g water
  • 30g  Bulla whipping cream(  or any dairy cream )
  • 3g gelatin leave, soaked in cold water until soften

1)Boil water, cream and sugar. Slowly sift in cocoa powder. Mix well.

2)Bring back to heat on medium heat until just boil.Remove from heat.

3)Squeeze out water from soften gelatin leaves. Fold in gelatin leaves into chocolate mixture. Strain, and allow to cool.

 Note:

  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • you can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)

Classic chocolate cake6

 

Prepared chocolate petals:(Decoration is optional)

  • some Cadbury baking dark chocolate ( or any baking dark chocolate)
  • rectangular acetate sheets
  • A small baking tray
  • rolling pin

1)Melt dark chocolate in microwave on high heat.Bring out to stir well every 10 seconds until all melted.

2)Spoon one dollop of melted chocolate over the acetate sheets.By using small palette knife, lightly make a swirl circulation motion on the dollop of chocolate, then drag outside of the circle chocolate petal and lift your palette knife to make a pointy tail from the petal.Repeat few more chocolate petals on each acetate sheet.

3)Align the acetate sheet  with the chocolate work on one side of the baking tray,by using a rolling pin to press down one side of the acetate, so it curls up the chocolate petals. Allow to harden in fridge.Once hardened, peel off every petals from acetate sheet.Repeat this step to make 40-60 petals altogether.

 

classic chocolate cake 1

 

Assemble:

1)Remove chocolate mousse from silicon mould.Place on to a rack, pour the chocolate glaze over the harden chocolate mousse.Allow to drip excess.

2)Pipe some whipped cream in the middle of classic chocolate cake. Place the chocolate mousse on the whipped cream.

3)Decorate with chocolate petals around to form a flower.(optional this part if you do not prefer any flower decoration.)

If you prefer no chocolate petals, you can whip some Chantilly cream (Which is cream, sugar and vanilla) then pipe around the chocolate mousse which is above the chocolate cake to replace the chocolate petals.Then to cover the whiteness of the whipped cream, you can shave some chocolate and cover the Chantilly cream or sprinkle with some almond flakes onto the whipped cream.IT is purely my suggestion.You can do however you prefer.Just enjoy the process.Go wild with your own imagination.

4)Serve.

Assemble

 

 

classic chocolate cake 2

Note:

(a)If you want to eliminate the mousse, welcome to just bake the moist chocolate cake.

(b)Decoration is for your own imagination, you can decorate however you love because that is your cake now. ^_^

classic chocolate cake 11

 

 

Today’s Word:

10429404_10152561760797384_7410166801444448202_n

 

MERRY Christmas and HAPPY new year 2019 everyone !

 

Love,

hellosweetdessert

 

 

Moist Chocolate Cake with Coffee Mousse

Coffee mousse chocolate cake

by Sivia

I love chocolate and coffee.

What     about      you?

Nothing much to describe for these two simple combination.It just as though a magical chemistry reaction occurred once slip into your mouth, you will fall in love when you love both so deeply.

The moist,rich and chocolatey cake, combined with the addictive coffee aroma,ice cream-like coffee cream, as though you are having ice cream soft cookies in your mouth, the closest words I could describe.

Oh yeah, although it sounds rich, apparently not too overly sweet.

Girls love flower, and so do I.

This is my another experimental chocolate work.

Shall we get started?

Coffee mousse chocolate cake10

Coffee mousse chocolate cake3

Few components you need:

  • Moist Chocolate cake
  • Coffee mousse
  • Dark chocolate glaze
Coffee mousse chocolate cake5

by Sivia

Coffee mousse chocolate cake7

by Sivia

Moist Chocolate cake:

@makes one 5″ round cake

  • 45g  Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 35g  Western  Star unsalted butter ( any unsalted butter)
  • 18g  Bulla whipping cream ( or any dairy whipping cream)
  • 35g  egg yolks
  • 90g  egg whites
  • pinch of cream of tartar
  • 28g  castor sugar
  • 14g  cake flour
  • 20g  Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)

1)Melt chocolate, cream and butter  over bain marie(a) (double boiler) until all dissolved. Mix well.

2)Lightly beat egg yolks and slowly add into chocolate mixture from step (1). Sift in cake flour and cocoa powder.

3)Beat egg whites and pinch of cream of tartar until foamy, slowly add in castor sugar and continued beating to soft peaked formed.(this is called “Meringue”)(b)

4)Fold in 1/3 of meringue from step (3) into chocolate mixture (You might find the mixture is slightly hard to mix but keep whisking until well combined.) Fold in remaining meringue till all incorporated.

5)Oil the 5″ round cake pan and line with grease-proof paper on the bottom and sides.

6)Pour in the cake batter into cake pan and bake in water bath(d) at 140C for 40-60 minutes or until inserted skewer in the middle comes out clean,depending on individual oven.

7) Once baked, remove from oven and inverted to cooling rack.Allow to cool completely.

Note:

(a)Bain marie or double boiler means a pan of hot water in which a cooking container is placed  above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.

(b)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

c)Always remember when folding meringue into chocolate mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.

(d)To prepare a water bath for baking, put your filled cake pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller cake pan. I am using normal round cake pan.If you are are using removable cake pan, remember to wrap the bottom with 2 layers of aluminium foil to prevent water seepage.

Classic chocolate cake3

Classic chocolate cake4

Coffee Mousse:

  • 230g Bulla whipping cream ( or any whipping cream)
  • 4g gelatin powder
  • 26g Liddells Lactose free full cream milk ( or any milk)
  • 2 tbsp castor sugar
  • 1 tbsp coffee powder ( or  decaffeinated coffee powder)

1)Dissolved coffee powder into milk. Add in gelatin powder. Microwave for 10 seconds on high heat until gelatin and coffee powder dissolved.Set aside.

2)Beat cream to ribbon stage, then add in coffee mixture. Beat till soft peak formed.

Assemble I:

1)Once cake cooled, place a 6″ cake ring onto a baking tray lined with baking paper. Pour in the coffee mousse into the ring, then place the moist chocolate cake onto the mousse.Fill up the gap with remaining coffee mousse. Smooth out the mousse with palate knife.

2)Allow to set in freezer for at least 4 hours or overnight.

assemble-coffee mousse chocolate cake1

Dark Chocolate Glaze:

  • 6g gelatin leaves
  • 78ml water
  • 60g castor sugar
  • 33g Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)
  • 57ml Bulla whipping cream ( or any cream)

1)Bloom gelatin till soft in cold water.

2)Put sugar and water in a saucepan, bring to boil, then continue to simmer over low heat for 2-3 minutes.

3)Add the sifted cocoa powder and the cream. Mix well.

4)Bring back to the boil, simmer for 4-5 minutes.

5)Take pan off the heat, add the soften gelatin and stir till dissolved.

6)Strain, leave to cool.

assemble-coffee mousse chocolate cake2

Note:

a) Remember to stir the glaze on and off to prevent thick skin formed.

b)Best glaze to used at temperature of 28-33C. I used my glaze at 28C.

Assemble II:

1)Take mousse out from freezer, heat the outer ring with hair dryer or warm towel for seconds. Remove the cake out from the ring( put the mousse onto a bottle, gently push the ring downwards). Put the mousse back to freezer for 20-30minutes.

2)Take out the mousse, and pour the  dark chocolate glaze all over the mousse.Allow glaze excess to drip off.

3)Decorate with chocolate flower and spray with edible gold spray.

Note:

a)How to prepare glazing work area:

1) Put a jam jar into a big mixing bowl. Place mousse onto the jar, and glaze.

2) Place cooling rack onto a baking tray.Place mousse onto the rack and glaze.

b)Decoration is up to your own imagination.

Coffee mousse chocolate cake2

Coffee mousse chocolate cake1

by Sivia

Hope you like this sharing.

Your comments and visit are so much appreciated. Thank you for dropping by ^_^

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Chocolate Banana Mousse Cake 巧克力香蕉慕斯蛋糕

chocolate banana 5

by sivia

                             I remembered how Chocolate Banana mousse cake enticed me  once I tasted .The velvety and chocolatey mousse combined with the soft cottony sponge. I love mousse cake.I think sponge and mousse are heavenly compatible to each other,one cannot lost the other. The banana definitely is one of the main  flavour  to the entire cake.Can’t complaint.This is how I fall in love to mousse cake,madly in love.
                          Chocolate banana cake is classic, everyone has their way of doing it. I have been baking this couple of times in my life  evolving from using instant sponge cake mix(17 years old) to making it from scratch (now).And this is another version of it. Hope you all like this sharing ^_^
Let’s get started, shall we?
chocolate-banana-1.1

Components you need:

  • Chocolate sponge
  • Torched banana/ fresh banana
  • Coffee chocolate round disc (optional)
  • Chocolate mousse
  • Chocolate glacage/glaze

chocolate-banana-2.1

 

chocolate-banana-3.1

Chocolate Sponge: 

  • 2 egg yolk
  • 10g castor sugar
  • 15g salad oil
  • 30ml Liddells lactose free milk ( or any milk)
  • 15g cake flour
  • 10g Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 2 egg white
  • drop of lemon juice/white vinegar
  • 20g castor sugar
1) Sifted flour and cocoa powder. Line a 7″ cake pan with baking paper. Preheat oven to 180C.
2)Whisk yolk and sugar together to well combine.
3)Add in oil and milk.Mix well.
4)Add in sifted flours in 2 additions, mix to well combined.
5)Beat egg whites and a drop of vinegar in a clean bowl to foamy stage, add in sugar slowly , continued beating to stiff peak.
6)Scoop out one-third of meringue(a) to mix with yolk-mixture at step (4).Fold in remaining meringue to batter in 2 additions to well combine.
7)Bake: 180C, 10-15 minutes depending on individual oven.
8)Remove cake from oven to cool down. Remove baking paper and cut into slightly smaller than 6″ in diameter.( We are going to use 6″ cake ring, so we need to cut into a round sponge slightly smaller than 6″ in diameter)
chocolate sponge
Note:
(a)what is meringue?
 Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside . Usually to double or tripled of volume.

Torched Banana:

  • 1 and half banana, (depending on size, you can use more if you love banana, the more the better)
  • some brown sugar(optional)
  • torched gun
1)Peel off bananas and halve it.
2)Sprinkle with some brown sugar onto each banana.(ignore this step if prefer no sugar)
3)Caramelize each banana with torch.Set aside for later use.
torched banana
Coffee Chocolate round disc: (optional)
  • some  coffee chocolate button or some baking chocolate.
1)Melt some of the compound chocolate, and lightly spread on a sheet of baking paper. Put another sheet of baking paper ont op of the chocolate,and using a tray to lay on top(reduce the chocolate disc wobbles).Keep in refrigerate until set
2)When the chocolate is set, using a 5″ round cutter,dip the round cutter into warm water, wipe it to dry. Cut a round disc out.

Chocolate Mousse:

  • 300ml Bulla whipping cream( or any whipping cream)
  • 140g Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 2 eggs
  • 2 tbsp of sugar
1)Melt the chocolate over a pot of simmering water(do not allow water to touch the bowl of chocolate)
2)Beat eggs and sugar in a pot of simmering water(do not allow the water touches the bowl of egg mixture). Keep beating the egg and sugar until fluffy and pale or ribbon stage(a)[Step 3 in picture below]
3)Fold the egg mixture step (2) into melted chocolate at step (1).
4)In a clean bowl: beat whipping cream until soft peak formed.
5)Fold whipped cream into egg-chocolate mixture at step (3) in 2 additions until a velvety chocolate mousse achieved. Pour into a piping bag.
chocolate mousse
Note:

(a)What is ribbon stage?

A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.

Assemble (1): 

1)Place 6″ cake ring onto a baking tray lined with baking paper underneath.
2)Place the chocolate sponge, and pipe chocolate mousse onto the sponge to cover the sponge.
3)Place the coffee-chocolate round disc on (Optional if you dont want to add ),please jump to step (4).
4)Arrange torched banana slices all over the mousse.
5)Cover with remaining chocolate mousse.
6)Smooth the top and allow to freeze until set for at least 4 hours or overnight.
assemble 1

Chocolate Glacage:

  • 260g Bulla cream ( or any cream)
  • 180g sugar
  • 60g Hershey unsweetened cocoa powder (Or any cocoa powder)
  • 6g gelatin leaves (soak in cold water till soften)

1)In a pot:add in cream, sugar, cocoa powder(sifted),keep cooking and stirring under medium heat.

2)After the mixture came to boil and cocoa powder has dissolved.Remove from heat.

3)Add in the soaked gelatin sheet(discard the water),stir till dissolved.

4)Strain the mixture and allow to cool to room temperature.Stirring occasionally to avoid skin form.

 

Note:

  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • You can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)

 

Assemble (2):

1)Take out mousse cake from freezer, remove the cake ring by using hair blower to gently heat up all around cake ring for few seconds.
2)Place mousse cake onto a cooling rack sitting above a baking tray.
3)Pour the chocolate glacage all over the mousse.Allow to drip excess.
4) Decorate however you like.
chocolate glacage
Note:
1.If you prefer slicing the bananas in smaller pieces, then arrange around the mousse, of course you can do that.
2.Do not sprinkle sugar onto sliced banana if preferred less sweet.
3.If you have no torch gun, you can just arrange sliced banana.
4. This  cake is preferably eaten fresh with the bananas inside.
5.Be generous and quick when glazing your mousse cake so it does not have air bubbles trap into your glaze which resulting wrinkles on the glaze.
6.Eliminate the coffee chocolate round disc from the recipe if preferred without it.
chocolate banana 4

chocolate banana 2

by sivia

Hope you enjoy this another version of chocolate banana.
Thank you for dropping by and deeply appreciate your comments ^_^
Today’s word:
1512652_10152166759612384_1061386593_n

 

Caramel Dacquoise with Candied Walnut 蜜枣核桃焦糖慕斯 甜点(gluten free)

Caramel Dacquoise@candied walnut1

I want to have a quick dessert,mousse with sponge,then chocolate on it.The kind of cake takes short time to set up,no over the top decor,just simple that anyone can do.

Dacquoise is the sponge made of egg whites that has a strong body with either almond or hazelnut.

You will taste of smoothly and velvelty caramel soft mousse melt into your mouth together with the sponge finger,with candied walnut that provides you different direction of texture.Or  if you dare to challenge the sweetness of your taste bud, dare to crack the chocolate piece ,spoon together with the caramel mousse (chocolate and caramel are good buddies in dessert world) as well as the base of this entire dessert-dacquoise.

 

Caramel Dacquoise@candied walnut2

Components you need:

  • Dacquoise
  • Caramel mousse
  • Candied Walnut
  • Chocolate piece

how to make dacquoise

step(dacquoise)

 

Caramel mousse: For the creme caramel

  • 134g Bulla cream ( or any dairy cream)
  • 2 tsp vanilla essence
  • 76g castor sugar
  • 44g glucose
  • 240g Bulla whipping cream(whip to soft peak) or any dairy whipping cream

For the sugar syrup:

  • 50g sugar
  • 24g water

For the pate a bombe:

  • 44g sugar syrup(prepared earlier)
  • 54g egg yolks
  • 8g gelatine sheets

1.For creme caramel,bring cream & vanilla to a boil.

2.Boil sugar and glucose till it starts to turn amber.

3.Turn off the heat,pour in cream immediately, whisking continuously till it is well combined.

4.Cool completely.

5.For the pate a bombe: place sugar syrup in a saucepan and bring to boil over medium heat.Beat yolks slightly in a mixer bowl to break them up. Increase the speed to medium high and slowly pour the hot syrup over the yolks.

6.Dissolve the gelatine over bain marie and add it to the pate a bombe(a),

7.Combine to whisk till the mixture is completely cold and thick.

8.Fold in whipped cream.

9.Pour into a piping bag.Chill in fridge.

Recipe of Caramel mousse is adapted from: Daily Delicious

 

Note: 

(a)What is pate a bombe?Egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes.

 

Walnut Sucre / Candied Walnut

  • 50g walnut
  • 50g sugar
  • 15g water

1.Boil sugar and water in a pot until sugar dissolved. (brush the sides of pot with water to prevent crystalise of sugar syrup)

2.When reach 145C,turn off the heat.

3.Mix in walnut.

4.Using low heat,stir walnut with sugar syrup thoroughly.

5.Sugar will crystalized little by little.

6.After walnut becomes white, turn off heat.

7.Transfer to a baking tray with baking sheet.Cool completely.

 

Chocolate piece

  • 3/4 cup Cadbury baking dark chocolate ( or any baking dark chocolate)

1.Melt the chocolate in a clean bowl over bain marie until completely melted.

2.Lay a piece of baking sheet.Pour and spread the melted chocolate onto the sheet until thin layer.

3.Cool in fridge until hardened.

4.Take a knife,dip in hot water and dry.Slice the hardened chocolate into long strip.

Note:forgive me for not able to upload the  pictures on how to make the mousse as I forgotten to insert my memory card,AGAIN while talking on the phone….so sorry …

 

Assemble:

1.Place cooled dacquoise down. Pipe caramel mousse onto dacqouise.

2.You can either place the candied walnut on top of mousse or you can simple place chocolate piece.

3.Decorate however you like because this is a very simple dessert but nice to your taste bud.

Caramel Dacquoise@candied walnut3

Opera Swiss Roll for Valentine 欧培拉蛋卷

opera swiss roll4

Opera cake  is a French type of cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with chocolate ganache and coffee buttercream and covered in a chocolate glaze.

For those who loves coffee and chocolate, Opera cake would be highly recommended to you.

What about turning Classic Opera cake into a simple swiss roll instead for this Valentines?

May all of my friends here have a wonderful Valentines with your loved one.

Valentines is not just celebration between 2 love birds, it is a day to give all your love to your loved one, your beautiful friends and family.

Happy Valentines Day everyone~

opers swiss roll3

Yields two small size swiss rolls

Few components you need:

  • Joconde sponge

  • Coffee Italian Meringue Buttercream ( decaffeinated version)

  • Chocolate glaze

Opera swiss roll

opera swiss roll5

Joconde Sponge:

  • 30g oil
  • 90g almond flour
  • 45g icing sugar
  • 180g whole eggs
  • 150g egg whites
  • 90g castor sugar
  • 75g cake flour

1)      Sift the almond flour and icing sugar together. Lightly beat the whole eggs.

2)      Mix the almond mixture into beaten eggs to well combine. Fold in oil. Mix well.

3)      Beat egg whites and sugar in a clean mixing bowl to foamy stage, slowly add in sugar and  continued beating to reach soft peaks.

4)      Fold in 1/3 of meringue from step (3) into flour mixture from step (2). Fold in the remaining meringue in 2 additions. (remember do not over folding otherwise deflating the air pockets in the egg whites.)

5)      Pour the batter into a 10” X 14” baking tray with lined baking paper.

6)      Bake batter in preheat oven of 180C for 15 minutes or 170C for 25minutes, depending on individual oven.

7)      Once baked, lay the golden brown side onto a new sheet of baking paper.  Peel off the baking paper from the joconde. Let it cool completely.

 

Note:

(a) What is joconde?

A Joconde Cake is cross between a biscuit and sponge cake. It has an almond flavor and was named for Mona Lisa which translates to La Joconda in French.

how to make joconde joconde 2

Coffee Italian Meringue Buttercream:

  • 190g  Western Star butter, unsalted ( or any unsalted butter )
  • 80g castor sugar
  • 40g water
  • 80g egg whites
  • 16g castor sugar
  • 1.5 tsp coffee powder (or  decaffeinated  coffee  granules, I used Nespresso decaf coffee capsule)
  • I tbsp hot water

1)      Mix coffee granules with 1 tbsp hot water until dissolved. Set aside.

2)      Bring butter to room temperature (when you touch the butter, it leaves a dent easily but not melting)

3)      In a pot:  heat water and 80g castor sugar on high heat until sugar dissolved. The aim is to cook the sugar syrup to reach 118C-120C.

4)      Meanwhile, beat egg whites to bubble stage, slowly add in 16g sugar and continued beating to reach soft peak.

5)      Once sugar syrup reached 118C, switch off heat and wait till bubbles disappear. While motor still running slowly on the egg whites, slowly pour in the sugar syrup into meringue from step (3). Beat it until the meringue has cooled down inside the bowl. (Touch the bottom of mixing bowl if it is completely cool down.)

6)      Once meringue has cooled down completely, throw in cubed butter one by one. Beat until the Italian meringue buttercream comes  together.

7)      Fold in coffee syrup and beat until well incorporated.

coffee italian meringue buttercream

Assemble 1:

1)      Spread the the buttercream onto the swiss roll. Slice into half. Now you have two slices of joconde.

2)       Ensure baking paper is sitting underneath the roll. Roll into a good roll with the help of rolling pin. Seal the baking paper, and cover with another layer of aluminium foil for double secure.

3)      Repeat this step for another slice of the swiss roll. Place them into refrigerator for 4 hours. Now you can have two swiss rolls.

methods8

Chocolate Glacage/glaze:

  • 30g Western Star unsalted butter ( or any unsalted butter )
  • 100g  Cadbury baking dark chocolate button ( or any baking dark chocolate)
  • 100g Bulla cream ( or any dairy cream)
  • 50g Liddells lactose free milk ( or any fresh milk) milk
  • 3 gelatin leaves ( add if you can find) soak in cold water until soften.

1)      Heat up cream and milk on low heat. Switch off heat once just come to boil.

2)      Pour the hot cream mixture into chocolate. Mix well until all chocolate has melted.

3)      Fold in softened butter. Mix well and fold in soften gelatin leave. Mix well. Strain the glaze.

4)      Let it cool down to room temperature. Stir well every now and then.

OR    heat up cream , milk and chocolate together until all well combined. Then fold in butter. Mix well then fold in soften gelatin leave. Strain.

methods9

Assemble 2:

1)       Remove roll out, and spread the coffee buttercream on top of the swiss roll. Smooth out nicely with a spatula. Place back into refrigerator to allow the buttercream  for 1-2 hours to set.

2)      Remove the swiss rolls out from refrigerator and place onto a cooling rack. Pour the chocolate glaze over the two rolls evenly.

3)      Allow the excess chocolate glaze to drip down.

4)      Place the rolls back to refrigerator for 30 minutes to set properly.

5)      Take out the roll and trim off the both ends to see all the distinctive layers. Place back into refrigerator for 30 minutes to set little bit more.Slice and serve.

methods10

glazing swiss roll

opera swiss roll2

opera swiss roll 6

Note:

  1. Ensure the eggs have to be cold.
  2. Ensure the butter to be added slowly to a completely cooled meringue. Do not panic if see butter and meringue curdled, just keep beating longer until all comes together.
  3. You can use either  coffee granules or decaffeinated coffee.
  4. Ensure to strain the chocolate glaze to get a smooth glaze.
  5. Remember to stir the glaze every now and then to avoid the top skin formed.
  6. If you want your swiss roll to be flavoured with more coffee, you can brush some coffee syrup (1 tsp coffee powder mix with 1 tbsp hot water) onto the joconde sponge.
  7. Chocolate glaze will only looks shiny glossy when roll first coated with glaze  at room temperature. Once store in refrigerator,it will lose it shine and it is okay. Chocolate glaze for the Opera supposed not to be shiny for consumption due to the contents of the glaze to make as such for better taste and texture. Shiny chocolate glaze gives good appearance for the cake but lack of good flavour as a glaze for the Opera.Enjoy everyone~ ^_^

valentine's day decorations ideas (

Strawberry and Green Tea Mousse Mooncake

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中秋节快乐

No traditional baked mooncake, just a simple mousse into a mooncake shape with a crackling chocolate casing, will you mind to try a bite or one whole mousse? There is not polite way to eat this, just take out your spoon and give a big crack into these mooncake-like mousse.

Wish I could have some homemade mooncake, missing the family time with my mom and sisters. Reminded me of my experimental and kids-gone-wild days during mid-autumn day, not only we can taste the mooncake, had some fizzy drink, and these particular buffalo-horn shape like exotic snacks. It was like mini buffalo horn but tasted crossed between taro and chestnut.

This festival also reminded me of the lanterns used to hang around the house with the colourful individual candles. Our garden looked extremely tasteful with those different sizes of lantern. Sadly, it cannot last the whole day because when the candles go off , our lantern burnt. We were devastated almost every year until one year, when the first lantern started to burn then we decided to burn it all off. This is how we carry on our latern-burning ceremony every year. I used to be bad…Forgive me.

Wish you all a very happy mid-autumn festival~

Message to someone I loved:He was a mooncake lover once in his life, but all I can do is a modified version. Hope he still enjoy as much as he can in HEAVEN.

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  • Makes 2 vanilla-strawberry mousse and 2 green tea-red bean mousse

Components You need:

  • Strawberry gelee
  • Red bean gelee
  • Vanilla mousse
  • Green tea mousse
  • White chocolate mooncake mould
  • Dark chocolate mooncake mould

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Strawberry Gelee:

  • 80g fresh strawberries (can use frozen strawberries too)
  • 2g gelatin leaves ( can use powder form,dilute into 2 tbsp water and microwave 30 seconds on high heat)
  • 1 tsp icing sugar
  1. Soak gelatin leaves in cold water until soften.
  2. Wash strawberries and slice it. Process it into puree.
  3. Cook the strawberry puree and icing sugar on low heat until bubbles formed, then switch off the heat. Stir in soaked gelatin leaves to well combine.
  4. Pour the strawberry mixture into 2 separated 5cm in diameter of silicone mini cylinder mould . Allow the mixture to set in freezer till hardened completely.

Red Bean Gelee:

  • 40g red bean paste
  • 2tbsp hot water
  • 1g gelatine leave ( or use powder,similar method as above)
  1. Mix red bean paste and water to well combine.
  2. Stir in soften gelatin to well combine.
  3. Pour mixture into 2 separated 5cm in diameter of silicone mini cylinder mould. Allow the mixture to set in freezer till hardened completely.

step1

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White chocolate mooncake mould:

  • 90g Cadbury baking white chocolate ( or any baking white chocolate)
  • some pink food colouring
  1. Melt white chocolate over a pot of simmering water (do not allow water touches the bottom of your bowl contained chocolate).
  2. Stir in some pink colouring into melted chocolate , mix to well combine.
  3. Scoop chocolate mixture into 2 separated  mooncake moulds. Swirl the melted chocolate around and evenly to coat  the  mould.
  4. Flip it upside down to another mould to remove the excess chocolate.
  5. Remember to coat the rim of the mould with melted chocolate too.
  6. Place in refrigerator to set completely.

Dark chocolate mooncake mould:

  • 90g Cadbury baking dark/milk chocolate (or any baking chocolate)
  1. Melt dark chocolate over a pot of simmering water.
  2. Scoop chocolate into 2 separated mooncake moulds. Swirl the melted chocolate around and evenly to coat the mould.
  3. Flip it upside down to another bowl to remove the excess chocolate.
  4. Remember to coat the rim of the mould with some chocolate too.
  5. Place in refrigerator to set completely.

step2

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Vanilla Mousse:

  • 80g Bulla whipping cream( or any dairy whipping cream)
  • 1/4 tsp vanilla paste
  • 1/4 egg white
  • 1/2 tsp castor sugar
  1. Beat the whipping cream and vanilla paste  until stiff peak formed.
  2. In a clean bowl: beat egg white till foamy, slowly add in castor sugar and continued beating till medium peak formed.
  3. Fold the egg white mixture into whipped cream. Pour into piping bag.
  4. Pipe vanilla mousse into pink-white chocolate mould that has set in the freezer earlier.
  5. Remove the strawberries gelee from mould and place into the vanilla mousse. Gently press down the gelee. Pipe in remaining vanilla mousse to cover. Smooth the top.
  6. Allow to set in the freezer for an hour.

vanilla mousse

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Green Tea Mousse:

  • 80g Bulla whipping cream( or any dairy whipping cream)
  • 1/4 tsp green tea paste
  • dash of green tea powder (Add more if want stronger taste; remove powder for children consumption due to the caffeine inside green tea powder)
  • 1/2 tsp icing sugar
  • 1/4 egg white
  • 1/4 tsp castor sugar
  1. Beat the whipping cream , green tea paste, green tea powder and sugar until stiff peak formed.
  2. In a clean bowl: beat egg white till foamy, slowly add in castor sugar and continued beating till medium peak formed.
  3. Fold the egg white mixture into whipped cream. Pour into piping bag.
  4. Pipe green tea mousse into dark chocolate mould that has set in the freezer earlier.
  5. Remove the red bean gelee from mould and place into the green tea mousse. Gently press down the gelee. Pipe in remaining green tea mousse to cover. Smooth the top.
  6. Allow to set in the freezer for an hour.

green tea mousse

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Assembly:

  1. Melt 40g of white chocolate and stir in some pink food colouring.
  2. Melt 40g of dark chocolate.
  3. Spread the pink-white chocolate onto the vanilla mousse to seal the bottom of the mooncake.
  4. Spread the dark chocolate onto the green tea mousse to seal the bottom of the mooncake.
  5. Allow the mooncake to set in the refrigerator for 4 hours or overnight.
  6. Remove the mooncakes slowly and gently from the mould as they are very fragile. (If too hard, use a warm cloth to wipe around the moulds for easy removal.
  7. Serve.

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DSC_4463

As you can see, the mousse is little in soft side as no additional gelatin. So, it can go smoothly into your mouth. There is not gentle and polite way to enjoy these, just crack and spoon into your mouth. Forgive me for these unappealing  pictures, once snapped and started my tasting journey right away.

Note:

  • These mooncakes are not easy to slice into half with a pleasant appearance due to the chocolate casing. So just crack it bravely and enjoy the different taste of mooncake
  • Some love the authentic traditional mooncake ; and mind me for trying something different.
  • You can make any kind of taste you like for this mooncake.
  • You can make your own red bean paste as well but I used the red bean paste from the packet in chinese groceries. If you prefer the chunky bits of red bean, try look for Japanese red bean paste in can.

Happy Trying ^_^

Today’s quote: We are not a failure just because we fail at something. Nobody is a failure unless they quit trying! -Joyce Meyer

Black Forest Mousse

 

black forest mousse 2.1

I wanted to make such a dessert for a long time. It has been in my mind for months till I watched this Australian Masterchef, one particular episode, candidates are tasked to make a BLACK FOREST GELATO from a complete recipe given. Since no ice cream maker, I compensated into mousse dessert. Since I wish I could have spray gun, to complete my final even chocolate coating, I replaced by dusting with cocoa powder, the most I can do as homemade. This dessert is done for my friend,a couple who went through tough time in life. Marriage is essential, because bring 2 souls become one mind. So, I bring 2 hemisphere into a complete sphere. This couple enjoys mousse dessert so much that I thought this piece can lift them up. I hope they enjoy it.

black forest mousse 1.1

 

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Few components you need:

  • Vanilla Mousse
  • Chocolate Mousse
  • Cherry Mousse
  • Chocolate Domes

This recipe produced 3 X 7cm in diameters of sphere mousse

Vanilla Mousse:

  • 33g / 2 egg yolks
  • 15g castor sugar
  • 200g Bulla whipping cream( or any dairy whipping cream )
  • 3 tsp castor sugar
  • 1 tsp vanilla paste
  1. Beat cream, 3 tsp sugar and vanilla paste  in a clean bowl to medium peak.Chill in fridge.
  2. Beat egg yolks in a bowl over simmering water(ensure no water touches the bottom of the pan),whisking constantly with hand whisk for about 1-2 minutes, then slowly add in sugar, continued whisking until becomes ribbon stage. Remove from heat.
  3. Fold in 1/2 of the whipped cream into yolk mixture until well combined. Fold in the rest of whipped cream until well incorporated.
  4. Pour into 3 separated hemisphere silicone  moulds (6cm in diameter) until full. Smooth the top to remove excess mousse.
  5. Let it chill in the freezer until completely hardened, usually up to 4 hours or more.

vanilla mousse-001________________________________________________________________________

Chocolate Mousse:

  • 100g Cadbury baking dark chocolate (or milk chocolate) button ( or any baking chocolate)
  • 1 egg yolk
  • 1 egg white
  • 2 tsp castor sugar
  • 100g Bulla whipping cream( or any whipping cream)
  1. Beat cream to soft peak forms, allow to freeze until hardened.
  2. Melt dark chocolate over simmering water (called bain marie) until completely melted.
  3. Fold in beaten egg yolk,stir to combine.
  4. Fold in 1/2 of whipped cream into dark chocolate mixture. Continue folding in the rest of chocolate mixture until well incorporated.
  5. Beat egg white(in a grease-free and clean bowl) till foamy or frothy, slowly add in sugar and continued beating until stiff/firm peak achieved.
  6. Fold in 1/2 of egg white mixture (also known as meringue) until fully incorporated.
  7. Pour mousse into a piping bag.
  8. Pipe in the chocolate mousse into 3 separated hemisphere silicone moulds (7cm in diameter) by swirling around the dome to leave a space to fit in the vanilla mousse later.
  9. Remove the vanilla mousse from the silicon moulds, gently pull it out then place into the chocolate mouse. Ensure to remove excess chocolate mousse and smooth the top with palette knife. Allow to chill in freezer until hardened.

chocolate mousse

chocolate mousse 2________________________________________________________________________

Cherry Mousse:

  • 4g gelatine leaves (soaked in cold water until soften )
  • 80g Bulla whipping cream ( or any dairy whipping cream)
  • 150g cherry puree ( I used cherry in canned )
  • 1 tsp castor sugar
  • cherry essence/paste (if you have, add in 1/4 tsp)
  1. Remove cherry from the canned.Remove the juice. Pureed the cherry in blender.
  2. Soak gelatine in cold water till soften.
  3. Beat cream until medium peak. Allow to chill.
  4. Bring cherry puree and sugar to boil, stir constantly to reduce the volume to remove the extra juice. Off the heat. (The cherry puree will be slightly pasty, but not watery)
  5. Fold in soften gelatine after remove excess water. Stir to dissolve.
  6. Allow to cool a little. Fold in 1/2 of whipped cream and cherry essence(if you have) into cherry mixture to well combined. Fold in the rest of cream into cherry mixture.
  7. Pour into 3 hemisphere silicone moulds. ( 6cm in diameter)
  8. Chill in freezer till hardened, roughly above 4 hours or more.

cherry mousse

Chocolate Dome:

  • 120g Cadbury baking dark or milk chocolate, chopped( or any baking dark or milk chocolate)
  1. Melt chocolate in a bowl over simmering water (Without water touches bottom of bowl containing chocolate, also known as bain marie) until completely melted and reached 45C. Remove chocolate from heat , bring down the temperature of chocolate to 27C.
  2. Bring the chocolate back to simmering water, bring the temperature up to 35C.
  3. Pour melted chocolate into 3 separated hemisphere silicon moulds ( 7cm in diameter ). Ensure to roll melted chocolate around to evenly and completely coat the moulds with thin layer of chocolate.
  4. Place moulds on the bench for 1 minute, then repeat rolling process, ensure to bring any excess chocolate right up to the rim.
  5. Bring moulds face down in another bowl, allow excess chocolate runs out into bowl. Then bring to chill for 1-2 minutes in refrigerator until lightly set .
  6. Remove rim of chocolate dome with palette knife.
  7. Allow to chill in fridge for 1 minutes or until completely hardened.
  8. Gently pull mould away and release the  chocolate dome. ( Be gentle as chocolate is fragile and easily crack)
  9. Using a blowtorch, heat the edge of a round cookie cutter holding it with a pair of tongs to avoid burning yourself.
  10. Use a small 2.5cm in diameter of round cutter, cut out 4 randomly placed holes from the dome. If the cookie cutter is not piercing through, tap gently so that the chocolate disc falls in leaving a perfect hole. Chill if needed.

Assemble:

1.Remove the chocolate-vanilla mousse from silicone moulds, gently pull and release from the mould.

2.Remove cherry mousse from silicone moulds, gently pull and release from mould.

3.Place the chocolate mousse on the plate, place the smaller cherry mousse on top of the flat area of the chocolate-vanilla mousse.

4.Dust the chocolate domes with generous of cocoa powder all over the dome.

5.Slowly and gently using a palette knife, go through the two holes and lifting up slowly and let it sit on top of the mousse to become a completely sphere ball.

black forest

The journey of creating this dessert has taken me 3 days  to complete, as my very first attempt by observing, reading and experimenting.

black forest mousse 3.1

exexprimentin.

Note:

  • The dusting chocolate is so homemade, since I only can dream of the spray gun. Spray gun definitely do all the magic trick, coating the entire cake included the chocolate dome with evenly coated chocolate is what I should be aiming for. Sadly I only can compensate with this method. If you want to remove the dusting cocoa powder, do it whatever to suit you.
  • For this as homemade, without the cherry paste and cherry essence is little tricky to create the strong flavour of cherry mousse. Do add some cherry essence if you have.
  • This cake supposed to be ice cream, since I do not have a  ice cream maker, I modified into mousse texture.
  • For the chocolate dome, you can create it by using milk chocolate for slightly sweeter in taste if you personally do not like the bitterness of dark chocolate.
  • I recommend to keep these mousse into freezer to preserve the shape if you are not going to eat .Otherwise defroze in fridge for few hours before eating it.
  • It should be slightly colder than normal mousse cake temperature, and definitely not consuming in rock hard condition.

Forgive me if this might not up to your taste, this purely based on my long time desire in trying it out. My lovely husband enjoyed the taste, and hope you like it too.

HAPPY TRYING ^_^

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