Today I made a very cute half-moon shaped chocolate chestnut cake. In fact, this cake falls somewhere between a roll and a mousse. And the dark chocolate mascarpone mousse is soft and deeply flavored. This cake goes well with espresso. The two types of mousse inside are like ice cream, so even a little frozen is very delicious.
Ingredient
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1 teaspoon
1 egg (without shell) 53g
(Chocolate, powdered before sifting)
Ingredient
● Finished cake size (14cm * 9cm * 5cm, 2 pieces)
● Chocolate sponge cake
(Mold 29cm * 38cm)
4 eggs
100g sugar (1/2 cup)
15 g honey (2 teaspoons)
a little salt
5ml vanilla extract (1 teaspoon)
90g baking powder (1/2 cup + 2 tablespoons)
1/2 teaspoon baking powder
15 g cocoa powder (2 tbsp + 1 tbsp)
35g milk (2 tbsp + 1 tbsp)
30g unsalted butter (2 tablespoons)
● Anglaise Sauce
yolk 2
25g sugar (2 tablespoons)
70g milk (1/4 cup + 2 teaspoons)
3ml vanilla
● Caramel hazelnut mousse
10g milk chocolate (1 tablespoon)
30g hazelnut praline (1/4 cup)
50g Anglaise sauce
2 g powdered gelatin (1/2 teaspoon)
10 g (2 teaspoons) water
75g heavy cream (50% whipped) (3 tbsp + 1 tsp)
● Mascarpone Dark Chocolate Mousse
80 g dark chocolate (1/2 cup)
45g Mascarpone (3 tbsp + 1/2 tbsp)
Anglaise Sauce 70g
3g powdered gelatin (1 teaspoon)
15 g (1 tablespoon) water
160g heavy cream (1/2 cup + 3 tablespoons)
Syrup
50 g water (3 tbsp + 1 tbsp)
35g sugar (2 tbsp + 2 tbsp)
5ml Negrita Dark Rum (1 teaspoon)
● Caramel mirror glaze
50 g water (3 tbsp + 1 tbsp)
100g sugar (1/2 cup)
100g corn starch syrup (1/2 cup + 2 teaspoons)
65g sweetened condensed milk (4 tbsp + 1 tbsp)
8 g powdered gelatin (1 tablespoon)
+ 40g water)
100g dark chocolate (1/2 cup + 2 tablespoons)
