Festive dessert recipe: Chocolate Mousse Cake

Chocolate sponge, makes one 18cm sponge cake

Ingredients:

4 Eggs

150g Sugar

170g Cake flour

18g Cocoa powder

45g Milk

30g Unsalted butter

Method:

1. Preheat oven to 180°C. Line a 18cm round baking tin with baking paper.

2. Heat milk and butter until butter is melted. Sift flour and cocoa powder together. Set aside.

3. Whisk eggs and sugar at high speed until it turns pale white.

4. Use a spatula and fold in the sifted flour mixture gradually.

5. When thoroughly mixed, continue mixing while adding in milk and butter mixture.

6. Pour batter into prepared baking tin and bake for 25 minutes. Test the cake by inserting a skewer into the center of the cake. It should come out clean.

Chocolate mousse, makes one 18cm cake

Ingredients:

200g Chocolate 55%

600g Cream

Method:

1. Boil 200g cream and pour into chocolate, making a ganache.

2. Whisk the remaining 400g cream into medium soft peaks.

3. Fold in whipped cream into chocolate ganache.

Assemble:

1. Cut the chocolate sponge horizontally into half. Place one half of the sponge in a 18cm ring mould.

2. Pour half of the chocolate mousse and place second half of chocolate sponge on top.

3. Pour the remaining mousse and set in the freezer overnight.

4. Unmould the ring mould, decorate with cream and raspberries.

Recipe: Melissa Ong – Kokoro Patisserie
Photos: Simbian Chua/Marie France Asia