Monday, March 19, 2012

Mango Chocolate Mousse Cake


This is the second cake I made for my Mom's birthday. At a German birthday party you usually can not have too many cakes. So, she even made another one herself. I wanted to make a mango-chocolate cake since I ate one in Vienna last year.

I made a decorative joconde to wrap around the cake, but I think next time I would do it without. The whole cake got a little bigger than I wanted it to be. It was really huge.


The cake still tasted delicious. I especially liked the chocolate mousse. I don't know if it was the use of the immersion blender, but it had a really nice consistency. Instead of the mango mousse, which was also very good, I want to try a passion fruit mousse next time. I think the tartness of passion fruit would go very well together with the chocolate mousse.

It takes some time and several steps to make this cake. Plan accordingly, since you have a few cooling cycles. I would recommend you bake the joconde (if using) and sponge the day before, and also make the chocolate mousse. Then you can start to assemble the cake. This way it has enough time to set overnight. The next day, when you serve the cake you have just the mango mousse and glaze to make.



Mango - Chocolate Mousse Cake

- makes one 26 cm (10-inch) round cake, 12-16 pieces -


Patterned Joconde (this is optional, you can also make the cake without it)
detailed description and recipe on my post "Biscuit Joconde Imprime with Apple, Lemon and White Chocolate-Rosemary Entremets"


Almond Chocolate Sponge

5 eggs
125 g sugar
1 pinch of salt
60 g dark chocolate
100 g ground almonds

Preheat the oven to 160° C (325° F). Line a 24 cm (9-inch) springform pan with parchment paper.

Melt the chocolate over a water bath. Let cool a little. Separate the eggs. Whisk the egg yolks with 25 g of the sugar until the mixture turns frothy and pale yellow. Add the melted chocolate to the egg yolk mixture and stir to combine. Also add the almonds.

Beat the egg whites until soft peaks form, then add the remaining 100 g sugar and beat until glossy and stiff. Fold into the chocolate mixture. Bake for about 40 minutes. Let cool on a wire rack.


Chocolate Mousse

65 g milk chocolate
65 g dark chocolate (70%)
3 egg yolks
7 g instant gelatin powder
50 ml heavy cream
50 ml orange liqueur (e.g. Grand Marnier)
400 ml heavy cream

Melt the two kinds of chocolate over a water bath. Whisk the egg yolks until creamy.

In a small saucepan warm up the 50 ml heavy cream with the orange liqueur until almost boiling. Stir in the instant gelatin (if you use regular gelatin you have to soak it first). Then add the melted chocolate. Using an immersion blender mix everything together until smooth. Then add the egg yolks (the chocolate mixture should still be warm).

Let the mixture cool a little. Whip the heavy cream until stiff peaks form and add to the chocolate mousse, when it is just starting to set.


Start Assembly

Cut the cooled chocolate sponge lengthwise into two layers. Put one layer on your cake plate. Put a cake ring around it. If using the decorative joconde put it around the chocolate sponge.

Fill the chocolate mousse on top of the cake, then add the second cake layer. Put in the fridge to cool for at least one hour.


Mango Mousse

6 sheets gelatin
1 egg
1 egg yolk
80 g sugar
150 g mango puree
220 ml heavy cream

To make the mango mousse start with soaking the gelatin sheets in cold water.

In a bowl over a water bath whisk together the egg, egg yolk and sugar. Keep whisking until the mixture reaches about 70° C (158° F) and it starts to thicken. Take off the water bath and pour the mixture through a sieve. Add the gelatin sheets and stir until they have dissolved.

Add the mango puree and whisk until combined and the mixture starts to cool down. Whip the heavy cream until soft peaks form and carefully fold into the mango mixture.

Pour the mousse on top of your cake, and put in the fridge to cool for at least 3 hours.


Mango Mirror Glaze

1 sheet gelatin
20 g sugar
20 ml water
40 g mango puree

For the mirror glaze soak the gelatin sheet in cold water. Heat the water and sugar in a small pot until boiling and the sugar has dissolved. Add the mango puree and take the pot off the heat. Now add the soaked gelatin sheet and stir until it has dissolved. Let cool until lukewarm. Carefully pour over the cake and let set in the fridge for about 2 hours.

Remove the cake ring before serving and decorate with some fresh cut mango slices.

Enjoy and Guten Appetit!


14 comments:

city said...

nice idea...thanks for sharing....

Micky Apostu said...

Wow! This looks very delicious!

MyFudo™ said...

Looks elegant! The layers are all droolworthy. I have to try this soonest ;)

Elajr said...

I'm not familiar with sheet gelatin, can I use Knox Gelatin in the box? How much should I use if ever. Thanks.

berry lovely said...

@Elajr: yes, you can use powdered gelatin (Knox) instead. I found the following conversion:

1 pouch of gelatine powder has 2 1/2 tsp (7g) equals to 5 sheets - so 1 sheet would equal 1/2 tsp.

Also very helpful is an article about gelatin on David Lebovitz' blog: How To Use Gelatin

baker in disguise said...

oh my.. this is beautiful.. not sure whether i have the skill to make this.. this is beautiful!!

Sandrine said...

Hi I am making your cake today for my husband's birthday, as we have wonderful champagne mangoes (originally from the Philippines).
i just finished making the mousse and realized that in the instruction you did not include the butter that is listed in the ingredients.
I have made mousse before with just whipped cream but is the butter essential in your recipe? If so please let me know so i can redo it before it's too late...

berry lovely said...

Hello Sandrine,
thanks for your email and noticing the error. I don't know how it got in there but the butter is not necessary, and I don't believe I have used it. So, you can do it without. I also deleted it in the recipe.

Hope your cake turns out great and you have a good birthday party. I wish I could have gotten the Philippine Mangoes here, I love them.

melonpan said...

wow wow wow wie lecker das alles aussieht *yummy* mein neuer lieblingsblog....so toll

juliana said...

this look amazing! i use to make some similar cake, with passion fruit or with lemon... but i only made it with de pattern joconde once... i try to make it without it, more simple but yet delicius!

Lucia said...

Thank you very much for a great receipe....you can see my try here http://lucylovetobake.blogspot.sk/2013/05/mangovo-cokoladova-penova-torta.html

Zaira Lynn said...

Beautifully done, who can resist to this wonderful cake.

Thanks for this recipe Berry Lovely.

I'm a new follower.

Zaira (Windows Software Download)

Gexton said...

The information in this blog is extremely useful for the people.
mango exporter in pakistan

Lion king said...

Hi! I made the almond cake just as perfect! It was my 1st time to bake using grind almonds yet it was really good and healthy. But my mousse choco turn out to be so hard because when i was mixing the choco it seems it will never hardened so I added a lot of gelatin well mistakes will make us better next time.

Post a Comment

Related Posts Plugin for WordPress, Blogger...